Modern Gastronomy: A to Z
General uses:
In the retail food industry: It is used to increase the proportion of calcium in some foodstuffs.
In restaurants: In spherification (in the form of calcium salts, preferably calcium chloride). Quantity and instructions for use:
Maximum/minimum quantity: QS (minimum needed to obtain the desired effect).
Basic quantity for cooking (for calcium chloride): For basic spherification, 0.5–1%; for inverse spherification, concentrations are in the experimental phase.
Instructions for use: For basic spherification, mix calcium chloride with water first; for inverse spherification, add calcium chloride directly into the product (in the experimental phase).
Caloric sweetener food concepts What is it? A name given to a series of additives that are used as low-intensity sweeteners. Additional information:
Also known as nutritional sweeteners.
All products referred to under this name belong to the polyol chemical group. See Polyols.
Caloric sweeteners are based on the following properties: •• A mild sweetness that is equal to or less than sugar. •• Sensation of freshness in most cases. •• They are laxative at doses greater than 60 g/kg. •• Some are hygroscopic (they absorb water). •• They give a certain texture to products.
They are catalogued as additives.
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