Calcium Gluconolactate

Calcium gluconolactate (a blend of calcium gluconate and calcium lactate) is a food additive used primarily in molecular gastronomy as a calcium source for the spherification technique. When combined with an alginate solution, it enables the creation of caviar-like beads or gel membranes around liquid fillings. Unlike calcium chloride alone, it does not impart a bitter aftertaste, making it suitable for direct addition to foods or beverages prior to spherification. It is used in avant-garde restaurants as well as in home culinary experiments. It is a safe substance approved in the EU as a food additive (E578 in combination with E325).