Toufood Glucocal 600g

Calcium Gluconate & Calcium Lactate Powder

Toufood Glucocal 600g is a specialist calcium blend designed for use in spherification and modern texture work, helping create stable gels and liquid-filled spheres with a clean finish and very little flavour interference. Made from a carefully balanced mix of calcium gluconate and calcium lactate, it offers improved solubility and a more neutral taste compared to standard calcium-based gelling ingredients.

Used alongside sodium alginate, Glucocal is an essential ingredient for molecular gastronomy techniques such as reverse spherification and basic spherification. It allows liquids to form delicate outer gels while keeping the centre fluid, making it ideal for creating caviar-style pearls, bursting spheres, and plated garnish elements. At i4C, we particularly enjoy using it for olive spheres, fruit juice pearls, yoghurt centres, and cocktail-inspired garnishes where clean flavour and reliable texture matter.

The resulting gel is thermostable, meaning it holds its structure even when exposed to heat. Its neutral profile works well with both sweet and savoury ingredients including fruit purées, vegetable juices, dairy preparations, herbs, oils, chocolate sauces, and infused liquids.

Key Features:

• 600g calcium gluconate and calcium lactate blend.
• Designed for use with sodium alginate.
• Ideal for basic and reverse spherification.
• Produces thermostable gels that hold shape when heated.
• Low flavour impact for cleaner tasting results.
• Cold soluble with strong agitation.
• Suitable for liquid spheres, pearls, and modern plating.
• Typical reverse spherification dosage: 20g per litre of food.
• Typical Glucocal bath dosage: 20g per litre of water.

Recipe Inspiration:

• Create basil and olive oil spheres to serve alongside burrata, tomatoes, and sourdough for a modern Mediterranean starter.
• Use Toufood Glucocal to make passionfruit pearls for desserts, cheesecakes, or frozen yoghurt bowls.
• Produce soy sauce caviar-style beads to finish sushi plates, grilled fish, or Asian-inspired small plates.
• Make cocktail-inspired raspberry or mojito spheres to garnish drinks, desserts, and summer sharing platters.

Why is Glucocal preferred for reverse spherification?

Glucocal has a much cleaner flavour profile than many traditional calcium salts, which makes it particularly useful in delicate recipes where the original taste of the liquid needs to remain unchanged. This is especially important in fruit-based and cocktail-style spheres.

What is the difference between basic and reverse spherification?

Basic spherification places the flavoured liquid into an alginate bath, creating spheres that continue gelling over time. Reverse spherification works the opposite way by adding calcium to the flavoured liquid before placing it into an alginate bath, resulting in spheres with a stable liquid centre that can be prepared ahead of service.

Can Glucocal be used with dairy ingredients?

Yes. Glucocal works particularly well with dairy-based preparations because calcium naturally supports the spherification process. It is commonly used for yoghurt spheres, creamy sauces, cheese-based fillings, and milk-based flavour capsules.

Ingredients:

Calcium gluconate (E-578), Calcium lactate (E-327).

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.