Calcium Lactate
Nutritional Enhancers
Acidity Regulators
Minerals & Trace Elements
814-80-2
E327
C₆H₁₀CaO₆
$2.81 ~ $4.21
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Calcium Lactate?
Calcium Lactate is the calcium salt of lactic acid used widely in the food industry as a calcium supplement, texturizer, and firming agent, particularly in baking, dairy, and molecular gastronomy applications.
How is Calcium Lactate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Reaction / Neutralization | Mixing Raw Materials | Mix food-grade Lactic Acid with a high-purity calcium source (e.g., Calcium Carbonate) in deionized water. The stoichiometric ratio of reactants is critical for reaction efficiency and final product purity. |
| 2 | Reaction / Neutralization | Completing the Reaction | Maintain constant agitation and control the temperature, as the reaction is exothermic. Monitor the pH until it reaches a stable, neutral target (e.g., 6.0-7.0). Reaction is complete when gas (CO2) evolution stops. |
| 3 | Purification | Decolorization & Filtration | Add activated carbon to the crude calcium lactate solution to adsorb color and organic impurities. Filter the mixture through a press filter to get a clear, bright, and particle-free solution. |
| 4 | Concentration | Evaporation | Heat the purified solution under vacuum to evaporate excess water. This concentrates the solution to its saturation point, preparing it for crystallization. Vacuum control is key to prevent thermal degradation of the product. |
| 5 | Crystallization | Controlled Cooling | Cool the concentrated solution at a slow, controlled rate to induce the formation of crystals. The cooling profile directly impacts crystal size and purity. Gentle agitation ensures uniform crystal growth. |
| 6 | Separation | Centrifugation | Separate the formed crystals from the mother liquor using a centrifuge. The crystal cake may be washed with a small amount of cold, purified water to remove residual impurities. Control centrifuge speed and time for optimal liquid removal. |
| 7 | Drying | Moisture Removal | Dry the wet crystals in a controlled environment (e.g., a fluid bed or vacuum dryer). Drying temperature and duration are critical to achieve the target moisture content (for pentahydrate form) without causing decomposition. |
| 8 | Finishing | Sieving / Milling | Sieve or mill the dried product to break any agglomerates and achieve a uniform particle size distribution that meets specifications. Control is maintained via the screen mesh size used. |
| 9 | Quality & Packaging | Final Analysis & Packing | Conduct final quality control tests for assay (calcium content), heavy metals, pH, moisture, and microbial limits. Package the final product into sealed, moisture-proof containers to ensure stability and prevent contamination. |
Technical Specifications
| CAS Number | 814-80-2 |
| Chemical Formula | C₆H₁₀CaO₆ |
| Solubility | Soluble in water |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light and moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food fortification
spherification in molecular gastronomy
calcium supplement in pharmaceuticals
Mechanism of action:
| Parameter | Calcium Lactate |
|---|---|
| Functional Category | Firming Agent; Nutrient Supplement; Sequestrant; pH Regulator |
| Key Ingredients | Calcium Lactate (Ca(C₃H₅O₃)₂) |
| Mechanism of Action | Provides divalent calcium ions (Ca²⁺) which interact with negatively charged hydrocolloids like pectin. The Ca²⁺ forms ionic cross-links between pectin polymer chains (primarily galacturonic acid residues), creating a stable calcium pectate gel network. This reinforces the cell wall structure of plant tissues. Also serves as a bioavailable source of calcium for nutritional fortification. |
| Application Effect in Product | Maintains crispness and structural integrity in processed fruits and vegetables (e.g., canned tomatoes, pickles). Prevents tissue breakdown during thermal processing. Enhances cheese texture and yield. Fortifies beverages and foods with calcium, often with a less chalky or bitter taste profile than other calcium salts. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium Lactate | Calcium Salt / Food Additive | Calcium salt of lactic acid; readily soluble; clean, non-bitter taste. | Superior neutral flavor profile for food; dissolves easily in cold liquids. | Lower elemental calcium content by weight than carbonate or chloride. | Molecular gastronomy (spherification), fortifying beverages, calcium supplementation, firming agent for fruits. | For food applications where taste and solubility are critical, especially reverse spherification. |
| Calcium Gluconate | Calcium Salt / Food Additive | Calcium salt of gluconic acid; often used with lactate. | Perceived as having the most neutral flavor of all common calcium salts. | Lower calcium content (~9%) and less soluble than lactate. | Spherification where flavor is absolutely paramount; food fortification; medical IV calcium source. | When the most imperceptible flavor is required, often in combination with Calcium Lactate. |
| Calcium Chloride | Calcium Salt / Firming Agent | Very high solubility in water; high calcium concentration. | Highly effective and fast-acting; very soluble for creating dense baths; inexpensive. | Strong salty and bitter taste that negatively impacts food flavor. | Cheesemaking, pickling, brewing, firming canned vegetables. Spherification where flavor can be masked. | For industrial food processing or applications like cheesemaking where its texture effect outweighs its flavor defect. |
| Calcium Citrate | Calcium Salt / Dietary Supplement | Calcium salt of citric acid; absorbed without stomach acid. | Well-absorbed, can be taken on an empty stomach; less likely to cause constipation than carbonate. | Bulkier and contains less elemental calcium (~21%) than carbonate; more expensive. | Dietary supplement for individuals with low stomach acid or absorption issues. Food acidity regulator. | As a primary dietary supplement for people who need a form that is easier on the digestive system and doesn't require food. |
| Calcium Carbonate | Calcium Salt / Dietary Supplement | Highest concentration of elemental calcium (~40%); widely available and inexpensive. | Most cost-effective and concentrated source of calcium for supplementation. | Requires stomach acid for absorption (must be taken with food); can cause gas/constipation; insoluble in water. | General calcium supplementation (taken with meals); antacid. | As the most economical calcium supplement for individuals without absorption issues. |
Technical Documents
Available Documentation
Specification sheet & COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications