


Gluconolactate (Gluc) is a mixture of calcium gluconate and calcium lactate , essential for reverse spherification in molecular gastronomy and mixology. Unlike calcium chloride , it allows spheres to be made without altering the taste , thus providing a pure and precise sensory experience.
Used in combination with sodium alginate (Algi) , it helps structure the gelling reaction necessary for the formation of liquid spheres inside a thin gelled membrane. Thanks to its good solubility , even in acidic, fatty or alcoholic environments, Gluconolactate guarantees a homogeneous and stable result, while remaining neutral in taste and odor .
✔ Essential in reverse spherification : allows the formation of liquid spheres in an alginate bath.
✔ Soluble in acidic, alcoholic and fatty media : ideal for various preparations.
✔ Neutral in taste and odor : does not alter the flavors of spherified ingredients.
✔ Easy to use : dissolves quickly at any temperature with a blender.
✔ Can be used in direct spherification : can replace calcium chloride (use 4 times the recommended amount of calcium chloride).
✔ Compatible with xanthan gum (Xtan) : improves the density of liquids and optimizes the formation of spheres.
Recommended dosage & instructions for use
✅ 20 g/Kg of liquid for reverse spherification and direct spherification (as a substitute for calcium chloride).
✅ Add cold with a mixer for a homogeneous dissolution .
✅ Let stand for a few minutes after mixing to eliminate air bubbles (prevents the sphere from floating in the alginate bath).
✅ Combine with xanthan gum (Xtan) for better density control and perfect sphere formation.
• 100% Gluconolactate (calcium gluconate + calcium lactate) powder.
• Net weight: 700 g .
• Airtight packaging for optimal preservation.
• Storage: Protect from humidity and heat, close tightly after use.
• Net weight: 700 g .