Meron Molecular Gastronomy Combo – Calcium Lactate & Sodium Alginate Powder Explore the science of culinary creativity with Meron’s Molecular Gastronomy Combo, featuring Calcium Lactate and Sodium Alginate—essential ingredients for modern cooking techniques like spherification and boba pearl making. ?? Calcium Lactate (100g): Made by reacting lactic acid with calcium carbonate or calcium hydroxide, this food-grade additive enhances texture, flavour, and shelf life. It’s perfect for plain and reverse spherification, widely used in molecular gastronomy and for creating popping boba in beverages and desserts. ?? Sodium Alginate (100g): A natural extract from brown seaweed, this sodium salt of alginic acid creates a viscous gel when dissolved in water. It’s ideal for forming gel-like membranes in reverse spherification, making it a must-have for crafting fruit-based boba spheres, gels, and foams. It’s odourless, tasteless, and vegan-friendly. ?? Perfect for: – Molecular gastronomy techniques – Reverse spherification – DIY popping boba – Edible spheres for drinks – Experimental cooking and baking – Food styling and presentation ? 100% Food Grade ? Vegan & Gluten-Free ? No Preservatives or Artificial Additives ? Ideal for Boba, Jellies, and Gels ? Suitable for Professionals & Enthusiasts Take your kitchen to the next level with Meron’s trusted ingredients—perfect for chefs, mixologists, and home innovators alike.