Calcium gluconate is the mild, flavourless calcium salt used to set spheres from the inside in reverse spherification, and to fortify foods and drinks with calcium. Because it carries no bitter, salty or metallic edge, it can be dissolved into a flavoured base without distorting its taste — the property that makes it a modernist-kitchen favourite.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.