Sodium Citrate (Buffer Salt): Sodium Citrate is the sodium salt of Citric Acid. Like Citric Acid and other salts, it has a sour and salty taste. It is commonly known as sour salt, buffer salt or trisodium citrate and is mainly used for flavouring food and drinks or as a preservative. A useful quality of Sodium Citrate is that it reduces the acidity of foods and liquid solutions, so it allows spherification and reverse spherification with strongly acidic ingredients. Sodium Citrate is also used as an antioxidant in food as well as a sequestrant. It dissolves easily and acts instantly. A highly soluble powder. Suitable for Vegans, Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

• Rapidly reduces the acidity of food and liquids
• Use in spherification and reverse spherification to reduce pH levels of acidic ingredients
• Use as a preservative to stop the browning of fruits and vegetables
• Use to add a sour salty flavour to foods and drinks
• Suitable for Vegans, Non-GMO, Gluten Free, Non-Irradiated

Our Calcium Sulphate is a premium-quality fine powder. Also known as Gypsum. Calcium Sulphate is a naturally occurring Calcium Salt. It can be used to improve texture, as a stabiliser, a flour treating and leavening agent and to regulate acidity levels in a variety of products. It is a great source of Calcium and can be added to Tofu to increase the calcium content and stability.

When used in bread products, it will prevent the dough from becoming sticky and soft and will improve the quality of the product. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free.

Calcium Lactate: Our Calcium Lactate is a premium quality product and an extract of Lactic Acid. It works well in the production of Caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be used to coat fresh fruit and cantaloupes to keep them firm and extend the shelf life. It's a white non-hygroscopic salt and is a recommended source of calcium. It provides calcium salts in a soluble form to react with Alginate, Gellan or certain kinds of Carrageenan which permit gel formation without heating.

Its taste is more discreet than Calcium Chloride (salty and sometimes bitter). Calcium Lactate is recommended for all reactions of inverse spherification and reacts where Alginate and Calcium sources are intimately mixed when in a diffuse setting or full contact gelling. Calcium Lactate also works well in the production of drops, Caviar pearls and all shapes of spaghetti by immersion of an Alginate solution in a Calcium setting bath. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free

Our Sucrose Ester is in powder form. Sucrose Ester is obtained by esterifying sucrose with edible fatty acids from palm oil. It can be used as an emulsifier in virtually all food products including bakery, confectionery, cereals, dairy, ice cream and sauces. It is often used in low-fat alternatives to maximise the mouthfeel provided by fat. Sucrose Ester also provides a finer crumb structure and a softer texture in bakery products, stability in dairy or sauces, and improved texture and flavour in mousse and ice cream.