When a liquid does not naturally contain enough calcium, Gluconolactate allows it to be enriched so that it can react correctly with a sodium alginate bath. This reaction forms gelatinous spheres on the outside while maintaining a liquid or melting core inside. It is therefore ideal for creating pearls, liquid ravioli, fruit spheres, cocktail spheres, appetizer bites, or decorative elements for desserts and gourmet plates.
Its main advantage is that it is completely tasteless. It provides the calcium necessary for the spherification reaction without adding bitterness, saltiness, or any off-notes to the preparation. It therefore respects the original taste of the liquid being worked with, whether it is fruit juice, coulis, puree, cocktail, sauce, or a savory preparation.
In mixology, Sosa Gluconolactate allows for the creation of cocktail beads or spheres, liquid garnishes, aromatic pearls, or original visual effects for cocktail bars, events, mixology demonstrations, and signature creations. It works particularly well with fruit preparations, syrups, cocktail bases, or liquids that you want to transform into spheres without altering their taste.
To use it, simply add the Gluconolactate directly to the mix to be enriched, then blend until completely dissolved. The enriched liquid is then submerged in a sodium alginate bath to form the outer membrane of the sphere. The dosage recommended by Sosa is 20 g/kg.
Contents
Format: 500 g tub
