How strong do my solutions need to be

[jkent182]

If using a calcium rich solution for reverse sphereification in which the calcium rich solution (i.e. milk or olive puree) goes into an alginate solution. how strong in mg/L does the calcium solution need to be? I am asking because foods naturally containging calcium obviously need less calcium added to them and I am sure that too strong of a calcium solution can yield unwanted results. If anyone understands this let me know.