Calcic - Calcium Chloride

Calcium chloride is a versatile food-grade salt commonly used in modernist and traditional kitchens alike. In molecular gastronomy, it's essential for spherification, a technique where liquids are shaped into spheres that resemble caviar. When used with sodium alginate, calcium chloride acts as a setting bath that triggers the gelation process, encapsulating the liquid to create a delicate shell and a liquid center. Its quick-reacting properties make it ideal for direct spherification, allowing chefs to create visually striking, flavor-packed garnishes for cocktails, desserts, and savory dishes.

Beyond its role in spherification, calcium chloride has practical applications in everyday food preparation. It is often added to firm up the texture of canned vegetables or maintain the crispness of pickles. In cheese making, it's used to restore calcium balance in pasteurized milk, helping curds form properly and improving final texture. Easy to dissolve and flavor-neutral when used in small quantities, calcium chloride is a reliable tool for both technical precision and culinary creativity.