SALTS (SALTY FLAVOR)
INGREDIENT: Calcium Lactate
COOKING USE:
Spherification (used to trigger gelling
of alginate and other calcium-sensitive gelling
compounds).
Calcium lactate tastes better than calcium chloride, but you need to use three times as much.
SPORTS/HEALTH USE: “Supports bone health.”
INGREDIENT: Sodium Citrate
COOKING USE:
Spherification, but also an emulsifying
salt. This salt of citric acid is often used to soften “hard” water
to aid spherification; if your water or liquid has too much calcium
in it, you won’t be able to get things to successfully
spherify.
It’s also the secret to a great fondue, in
which you want cheese that melts smoothly and not into lumps. The
mark of a ruined fondue is separation: curd that burns on the
bottom of your pot and a slick of oil floating on top.
Traditionally, this was fixed in Switzerland by using low-quality,
overly tart wine (high citric acid) that loosened up casein
proteins, helping to keep the fondue emulsified and
smooth.
Luckily, it’s hard to find wine sufficiently bad anymore. Now the
solution is what built the Kraft empire: sodium
citrate. James Kraft used citrate as a melting salt to make it easy
to cast cheese into cans and then sterilize the cans so that the
cheese could be shipped unrefrigerated. Emulsifying salts are why
Velveeta melts as smoothly as it does. But you can make your own
Velveeta using real cheese. It’s easy:
SPORTS/HEALTH USE: Ingested by some athletes 90 minutes prior to race time for events 2–15 minutes in duration. Orally dosed sodium citrate (often at 0.5 g per kg body weight) quickly degrades into sodium bicarbonate—baking soda—which has been demonstrated to improve performance in events 1–7 minutes in length.
Empirically, I can say that there are high
responders who see great endurance gains and nonresponders who see
nothing at all. For anyone who tries it, use it near a bathroom the
first time. It can cause rapid evacuation, if you catch my
drift.
Sodium citrate is hard to find at GNC, but the Internet
provideth.