•Sphere / Shaping Agent - Spherification
•Most often used with Sodium Citrate and Sodium Alginate for Spherification
•1 year shelf life
Calcium Chloride is used in molecular gastronomy to make spheres or "caviar" out of purees. Used in concert with Sodium Alginate, Calcium Chloride can produce spheres with a delicate gel on the outside while maintaining a liquid center.