In the ever-evolving landscape of the food industry, the role of thickening agents is a cornerstone in the development of products with desirable textural properties. These agents, crucial for imparting the right viscosity and mouthfeel to food items, have been the subject of innovation as consumer preferences shift toward cleaner labels and more natural ingredients. In this context, calcium lactate emerges as a versatile and efficient key component in thickening systems, meeting the contemporary demands for health-conscious and sustainable food options.
Do you know what is a thickener?
Thickeners are used in food and drinks to make products thicker: thickeners interact with the liquid phase of a formulation and modify the (apparent) viscosity of that liquid phase.
Hydrocolloids are some of the most common thickeners. They are usually long chains of molecules that form a mesh-like network in liquids, trapping water and other fluids. This network makes gels and thickened fluids semi-solid. It gives the product body without changing its flavor.
Today, people are more aware of the risks of synthetic additives, so industry is looking for natural alternatives without sacrificing functionality.
Formulators need a diverse arsenal of natural thickeners because each ingredient serves a unique purpose and has advantages and limitations.
For example, starch is a highly effective and natural thickening agent. However, it can introduce unwanted off-flavors into the final product. Gelatin is another traditional option, favored for its gelling properties, but unacceptable for vegan or halal diets. Enter calcium lactate as a complementary alternative, giving formulators another tool in their toolbox. By adding calcium lactate to their portfolio, manufacturers can meet a wider range of consumer needs while maintaining the quality and integrity of their offerings.
Benefits of Calcium Lactate
- Calcium lactate, a white crystalline salt, is a popular choice for its versatility and health benefits, offering a good source of both calcium and lactic acid. It is beneficial as a thickener due to its ability to interact with proteins and with certain polysaccharides.
- An often overlooked yet essential aspect of selecting a suitable thickener is the impact it has on the taste profile of the final product. Taste is paramount in the food industry, and the choice of thickening agents must be aligned with the objective of enhancing or maintaining the desired flavor. Calcium lactate is becoming increasingly popular in food because it tastes better than other salts such as calcium chloride, which has a bitter taste. In contrast, calcium lactate offers a much milder profile, with a slightly acidic taste that is often perceived as more pleasant by consumers.
At Galactic, our commitment to quality and sustainability is demonstrated in every aspect of our ingredient development, including in our Galaxium calcium lactate range.
Galactic’s calcium lactate as a key component of thickening systems is a versatile ingredient that can be used in a wide range of applications. It is suitable for use in traditional fruit jams and jellies, as well as in more innovative techniques such as spherification, which is becoming increasingly popular in the culinary arts. Galaxium calcium lactate is also effective in preserving the vibrancy and firmness of fresh-cut fruits, preventing discoloration, and reducing water loss without affecting texture and many more applications.
Crafted with care, this specialized range is the result of a meticulous selection process, where we prioritize enhancing the textural and nutritional value of food products, ensuring their sensory quality is not compromised, making it an exemplary choice for manufacturers dedicated to crafting high-quality, consumer-oriented products.
If you're looking to elevate your food products with a trusted and sustainable ingredient, look no further. Contact Galactic today to explore how our Galaxium calcium lactate range can benefit your products.
