Calcium Lactate

Brief Overview

Calcium lactate is a white crystalline salt extensively used in the food and pharmaceutical industries. Calcium lactate is one of the chelated forms, which means the calcium is combined with an organic acid. Chelated calcium lactate has the advantage of being a more easily absorbed capacity of calcium in the body. Calcium is a mineral found naturally in food, and it is necessary for many normal functions of the body, especially bone formation and maintenance. Calcium lactate can also bind to other minerals and aid in their removal from the body.

Manufacturing Process

Calcium lactate is produced using fermentation by mixing lactic acid with calcium carbonate or calcium hydroxide. Calcium lactate is soluble in cold liquids and can be used with acidic, high-alcohol, or fatty mediums.

Food Industry

The main application of calcium lactate in the food industry is it is used as a baking powder. It is added to sugar-free foods to prevent tooth decay and increase the remineralization of tooth enamel. Calcium lactate is added to fresh-cut fruits to extend their shelf life and remove the bitter taste caused by calcium chloride. Calcium lactate is used in the food industry as an approved firming agent, thickener, flavor enhancer, and leavening agent.

Pharmaceutical Industry

Calcium lactate is used to prevent and treat calcium deficiencies, especially for pregnant women. It is used in enhancing blood coagulation and the functioning of enzyme systems. It is used in food to cure certain muscle diseases (latent tetany). It is also used to treat Hypocalcemia, Hypoparathyroidism, Osteomalacia, Osteoporosis, and Pseudohypoparathyroidism.

Other Applications

Calcium lactate is added to various types of mouthwash and oral care products.