This is an excellent molecular gastronomy ingredient to help with the spherification process. Used together with sodium alginate, you can turn most any liquid into an appealing little ball of juice. Just watch the calcium content already present in the liquid.
Calcium lactate doesn’t add any bitterness or flavor at all to the end product.
It’s simply soluble in cold liquids. Try it with acidic, high alcohol, or fatty mediums.
More fun awaits, like using it to regulate acidity levels, thicken food, or preserve fresh fruits.
To say you can have fun with this stuff is an understatement.
100% food grade.