Calcium lactate is the most prevalent ingredient amongst dairy and baking firming additives
Usually a crystalline powder, calcium lactate is a preferred firming and gelling agent in various cooking scenarios. Typically, salt-like crystals found on the outside of some cheese will be calcium lactate. The additive is also used in conjunction with sodium alginate during the spherification and reverse spherification processes. In many cases, this method provides a low level of bitterness in comparison with other procedures. It has been used as a food thickener and preservative in fruits and as baking soda. Another application of calcium lactate is that of maintaining pH levels, effectively acting as an acid regulator.