Calazoon contains calcium lactate and it is a food additive used with Algizoon and Iotazoon gelling agents, which need calcium to form firm gel structures. Calazoon has a very mild and pleasant taste. Dosage for Spherication:
- Stir 4 level measuring spoons of Calazoon into 130 ml of cold water until it is completely dissolved
- Drip a Algizoon solution into a bath of Calazoon solution by using a measuring spoon or syringe for producing gel spheres
- The reverse spherification consists of dropping a Calazoon solution mixed, for example, with yogurt, in alginate bath
- Depending on the calcium content in the raw product it might be not necessary to add Calazoon
