Calcium Lactate

Calcium Lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. In Molecular Gastronomy it is used as a solidifier and in reverse spherification which allows foods with high calcium content to be made into spheres or caviar.

Calcium lactate is also often found in aged cheeses. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.

It is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.