CalaZoon (Fast Hydrating)
Calazoon is calcium lactate, the calcium
salt of lactate acid which is contained in solute form in milk.
||CalaZoon (Fast Hydrating)
250 g Can
|CalaZoon is a supplementary ingredient for forming firm gel
structures with gelling agents AlgiZoon, GellaZoon and IotaZoon, which need its calcium.
is an additive for the Algizoon and Iotazoon gelling agents which need
calcium to form firm gel structures.
These gels are regarded as particularly
firm but nevertheless flexible, as well as being fast gelling, and are
thus interesting for use in gastronomy thanks to these characteristics.
Whilst ingredients rich in calcium, such as milk or whey, are sufficient
for the gelling of many dishes (e.g. desserts with Iotazoon), special applications
require a larger source of calcium. Thus, for example, a calcium concentration
of 4 to 5 % is necessary for the production of gel capsules, which cannot
be found in other conventional cooking ingredients. You can use Calazoon
for these applications.
It is characterized by a very mild and pleasant
When making gel capsules, the following should be noted: The higher
the concentration of Calazoon in the Calazoon bath (see dosage), the faster
the gel capsules will gel, and the longer the capsules remain in the Calazoon
bath, the thicker the gel layer (outside shell) will be.
Calazoon Application example: Preparation of Gel
1) Completely dissolve 5 flattened spoons of Calazoon® in 130 ml of cold
Drip Algizoon® or Gellazoon® low solution (e.g. from a syringe)
into the Calazoon® solution or pour it using a spoon or a small dipper
so that small gel drops or capsules form.
Gel Drops Made With CalaZoon
TexturePro CalaZoon - Fast Hydrating
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made in Germany by Biozoon