Calcium bath for Popping Boba and Egg Noodles

Calcium Chloride is used for creating a calcium bath which causes a reaction with sodium alginate called spherification.

It is used to make the viral popping boba and keto egg noodles, pickling, making beer and cheese making. To be clear, the calcium chloride isn't consumed, it's used as part of the food making process in a bath. Then one the boba or noodle has formed, the calcium is rinsed off in a fresh water bath.  

It is a molecular food gastronomy ingredient – which uses chemistry and physics to make edible culinary creations through a really fun process called spherification. The other ingredient you will need is Sodium Alginate, you can find that info and purchase it here.

For your Health and Safety avoid eating or touching straight calcium chloride directly. Because pure calcium chloride can create heat when it reacts with moisture on the skin. In the method we use clean water to rinse off any residual calcium chloride on the surface of popping boba, so that it's perfectly safe to consume.

Taste and usage
Calcium Chloride is the highest % of calcium at 36% and it is slightly salty by nature, so you simply reduce the amount of salt in your mixture to compensate for this. It is great for basic spherification and please do note: you are not consuming the water from the calcium bath, it's simply for making and storing the food you've made in. 

Dosage / Quantity used
In the egg noodle recipe you'll need 1 TBS of Calcium chloride (CC) and 2 TBS of Sodium Alginate (SA), so that's why we sell CC in 50g and SA in 100g bags. Calcium chloride produces heat when dissolved in water, so it cooks and sets the egg noodle mixture. 1 Tablespoon is used in Calcium Baths to make better Keto Egg Noodles so they better withstand being added to sauces and soups without breaking. 
Click here to go to the Recipe Inspiration for the viral egg noodles with the ingredients as well as the method. 

in the Popping Boba recipe you'll need 30g calcium chloride per 1L of calcium bath, or 3g per 100ml. Click here to go to the Recipe Inspiration for the Popping Boba with the ingredients and the method. 

Product Features: 
Pure food grade, highest quality, non GMO

Macros:
Zero carb. Calcium chloride does not provide any calories, fat, carbs or protein.
Ingredients:
It is 36% pure calcium, whereas calcium lactate is only 13% calcium.