used to increase the calcium content of the liquid to be encapsulated in Reverse Spherification. It provides a less bitter taste than calcium chloride when added.
Dissolves in fat. It is traditionally used in foods as a baking powder and to make aged cheeses. It is often added to sugar-free foods to prevent tooth decay and to fresh cut fruit to keep it firm and extend shelf life.
Spherification - encapsulating of flavoured liquids in spheres.