Pure Calcium Chloride ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

Description 100% Pure Food Grade Calcium Chloride (e509) for use in spherification and molecular gastronomy. Calcium Chloride (E509) is a salt of calcium and chlorine. It is used as a sequestrant and firming agent. Calcium chloride is one of the primary ingredients in direct spherification. It is used in the setting bath to activate the sodium alginate. Due to it's extremely salty taste, it should not be used in reverse spherification. Add a small amount of calcium chloride to each jar of pickles or sauerkraut. Calcium chloride is designated generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. Because of its hygroscopic nature, anhydrous calcium chloride must be kept in tightly-sealed air-tight containers. Other Details Dietary Attributes: Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly Ingredient List: Calcium Chloride Allergen(s): None Documentation: Spec/SDS/COA/Misc Videos Calcium Salts? Spherification Essentials and More! WTF - Ep. 146 Selecting the right calcium salt is crucial to successful sphe... Spherificator? Spherification at Your Fingertips. WTF - Ep. 154 Spherification has never been this fast or easy! Scott and Jan... WTF Agar & Alginate Spherification: Have It Your Way. WTF - Ep. 244 Spherification is broadly broken up into 2 techniques - Algina... Low Moisture Mozzarella: Homemade Mozzarella from Pasteurized Milk. WTF - Ep. 271 Mozzarella is traditionally only achievable with raw milk, whi... Edible Moscow Mule A classic, reimagined: the Edible Moscow Mule Savory Carmelized Shallot Spheres with Fig and Blue Cheese Speedy, simple spherification is finally here

• 100% Food Grade (beware cheap industrial grade products not meant for human consumption)
• ✡ Highest Quality Assured by Strict Orthodox Union Certification Standards
• Used to set Sodium Alginate in the Spherification process
• Best source of calcium for direct Spherification setting bath. Should not be used in Reverse Spherification due to bitter taste.
• Perfect for Molecular Gastronomy and Modernist Cooking applications