Spherification Gluco

Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification, while adding no flavour whatsoever to the food under preparation. In the food industry calcium gluconolactate is used to enrich different foodstuffs with calcium. Gluco was chosen for its excellent behaviour in Spherification processes.

Origin: Spain

Brand: Texturas

Storage: Keep in a cool dry place

Shelf Life: See date on tin

Ingredients: Calcium Gloconolactate


Properties: Presentation in powder form. / Soluble in cold liquids. / To avoid difficulties in dissolving, add Gluco before any other powder product. / Problem free in acidic, alcoholic or fatty mediums.


Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams, clouds, etc., have brought about an evolution in style. The results are the products that make up the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines.Visit Texturas Website for more information.