Description
Is a white salt used in the food industry as a firming agent in canned and pickled foods. It is also used in the production of tofu to firm the soybean curds as well as cheese production to increase the amount of curd produced from milk.
It is used in the straight method of spherification as a setting bath for sodium alginate bases.
Usage: Spherification - 5gm/L of water as a setting bath. Chill before use for better setting results. For use in cheese making make a 40% solution with water before using.
Also known as E509. Gluten free and suitable for vegans.
Additional Details
- SKU:
- CalciumChloride
