Molecular Gastronomy can be a daunting topic for even the most well versed and experienced chef. Luckily for all of the curious do-it-yourselfers out there, Molecule-R has created a line of products and tools that make all of the most wonderful properties of Kitchen Chemistry completely available to you in your own kitchen. Calcium Lactate is a natural stabilizing agent, also referred to as Calcium Salt. This kitchen friendly is best known for the role it plays alongside Sodium Alginate in the process of spherification. Although it may sound like a made up word, it is actually an incredibly accurate term used to describe the process of transforming a liquid into a soft sphere. Spherification is a favorite way among molecular gastrologists to elevate the texture and presentation of otherwise familiar ingredients, as well as to stun and entertain a captive audience of dinner guests.