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Calcium chloride in cooking

Calcium chloride - interesting stuff, is known for its versatility. Calcium chloride in Latin - Calcii chloridum. This is both a food additive under the symbol E509 and the drug, making up for a lack of the element in the body. And that's not all of its functions.
Food supplement
This nutritional supplement refers to the category of emulsifiers. It helps the product to harden or thicken. Usually not used alone, and together with other hydrocolloids: carrageenans, pectin, and most commonly with sodium alginate, its ions which are needed to form a jelly.
Under normal conditions it appears as a colorless or white powder.
CaCl2, calcium chloride obtained in the production or processing of soda lime using soda. Scientifically it is called a by-product, but without it is now difficult to imagine our existence.
To gelling, sodium alginate, gellan gum nizkoatsetilirovannoy, low methoxylated pectin and iota-carrageenan necessary minimum concentration of calcium ions, 0.04%. For SPHERIFICATION usually use a greater concentration - 0.18% - in order to speed up the process.
Because of its hygroscopicity, the powder should be stored in tightly closed airtight container.
A solution of calcium chloride: application in molecular kitchen
Textures with different calcium salts are used in molecular gastronomy to SPHERIFICATION processes or reverse SPHERIFICATION. Most often they are combined with other hydrocolloids: gellan gum, iota-carrageenan, pectin or sodium alginate. Calcium chloride is reacted with sodium alginate, and a thin membrane thereby obtained spheres.
To this end, any suitable fluid such as juice or soup mixed with sodium alginate. It is added dropwise to a solution of calcium chloride, the mass of a few grams, and are obtained gelatinous beads which burst in the mouth! So you can do, and eggs, and the larger sphere.
Cooks joke:
Take calcium chloride - a magical kind of food you get!
The recipe for this topic: caviar of melon on ham
You will need:
• 200 grams of ham;
• 250 grams of melon juice;
• 500 g of water;
• 2,5 g of calcium chloride;
• 2 g of sodium alginate.
Cooking method:
1. Prepare a bath of calcium chloride solution.
2. Mix blender melon juice and sodium alginate, strain, went to air.
3. Pick up the syringe without a needle, fill the melon juice and squeeze a little in container chloride. A minute later, the eggs will get the final shape.
4. Now you can put them in a sieve and rinse. Do not neglect this step, because calcium chloride adds eggs bitter taste and makes them overly salty.
5. Now lay eggs on slices of ham.
Bon Appetit!
Calcium chloride: effects on the body
Reliable sources say that human substance is harmless. It is believed that his daily dose should not exceed 350 mg.
The preparation of calcium chloride is simply irreplaceable in many diseases:
• It has anti-inflammatory effect;
• toxins;
• indicated for allergies;
• as an additional hemostat for bleeding;
• some skin diseases;
• and, in fact, a deficit of this element.
Some still doubt whether it is possible to drink calcium chloride. We can and must, above all, to comply with a daily dosage of the drug.
Calcium chloride for oral administration available in pharmacies, it can be found in online stores. It looks like a p / p calcium chloride in capsules and is quite inexpensive
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