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Calcium Lactate

Purposes of use
Foods
Medical materials
Components
Calcium Lactate
CAS No.
DL:814-80-2
L:28305-25-1

Based on our advanced technologies for organic synthesis and fermentative production, we sell DL-Lactic Acid produced with the chemical synthetic procedure, L-Lactic Acid produced with the fermentation method, and their calcium salts around the world.

Calcium Lactate is a calcium salt that has a high degree of solubility and produces insignificant effects on tastes compared with other organic acid calcium salts used as food additives, so it is often used for sport drinks, etc. It is also used for improving gel strength, maintaining the shapes of vegetables and fruit, and for seasoning.

Basic information

Package unit, packing style

DL-Calcium Lactate : 20kg paper bag

L-Calcium Lactate : 20kg cardboard box

Certification

For certification, please feel free to contact us via the inquiry form.

Features (information on components, physical properties)

Product nameDL-Calcium LactateL-Calcium Lactate
Another name

Calcium bis-(2-Hydroxypropanoic Acid)

Calcium bis-(2-Hydroxypropanoic acid)

CAS No.

814-80-2 (pentahydrate: 5743-47-5)

28305-25-1

Chemical formula

(CH3CH(OH)COO)2Ca・nH2O

(CH3CH(OH)COO)2Ca・nH2O

Structural formula
Molecular weight

308.30(n=5)

308.30(n=5)

Properties

Powder

White granule

Solubility

4.8 g/100 g (water, 25℃)

9.7 g/100g (water, 25℃)

*For detailed information on harmfulness and data on properties of Calcium Lactate, please see the safety data sheet (SDS).

Product specs

Product Type

Calcium Lactate
This product is a 5-hydrate/Calcium Lactate food additive.

Product Specifications

For further information, please contact us.

Main purposes of use and effects

Main applications

FoodsSports drinks, canned foods, and pickled foods
Pharmaceutical and Health FoodsCalcium supplements
Industrial UseAnimal feed

Deformation prevention of foods by Calcium Lactate

Calcium Lactate cross-links and strengthens the organizational components (polyuronic acid) of jellies, jams, fruits, vegetables, and seaweed.

As illustrated in the figure below, this effect can be utilized to prevent the crumbling of daikon radish and other boiled foods. This effect can be demonstrated even with seaweed.

Product features

Effect on taste

Calcium Lactate has a mild taste in comparison with other calcium salts.

 

Nutritional supplementation with Calcium Lactate

Calcium Lactate with high calcium content and excellent solubility has little impact on taste and is ideal for use in increasing the nutritional value of foods.

If you have any questions or would like to request documentation regarding this product,
please contact us through the following.
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