Calcium L-lactate
Acidity Regulators
Nutritional Enhancers
Minerals & Trace Elements
28305-25-1
C₆H₁₀CaO₆·5H₂O
$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 L-lactate?
Calcium L-lactate is the highly bioavailable calcium salt of L-lactic acid, used primarily in the food and pharmaceutical industries as a calcium supplement, firming agent, and stabilizer.
How is Calcium L-lactate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | A carbohydrate source (e.g., glucose from corn starch) is fermented in a bioreactor using a pure culture of L-lactic acid-producing bacteria (e.g., Lactobacillus sp.). | Control Points: Bacterial strain purity, temperature, pH, nutrient levels. Note: The specific bacterial strain is critical to produce the desired L(+) optical isomer, which is essential for food-grade applications. |
| 2 | Neutralization | A high-purity calcium source, typically food-grade calcium carbonate (CaCO₃), is continuously added to the fermentation broth to neutralize the L-lactic acid as it is produced, forming a calcium lactate solution. | Control Points: pH level (typically maintained at 5.0-6.5), reaction temperature, purity of the calcium source. Note: Precise pH control is crucial for optimal bacterial activity and to ensure complete conversion to calcium lactate. |
| 3 | Purification & Filtration | The crude solution is heated to stop fermentation and then filtered (e.g., via membrane filtration) to remove bacterial cells and other insoluble impurities. It may be treated with activated carbon for decolorization. | Control Points: Filter pore size, pressure, temperature. Note: This step is vital for the final product's clarity, color, and purity, removing all biomass. |
| 4 | Concentration | The clear, purified calcium lactate solution is fed into a vacuum evaporator to remove excess water, increasing the solution's concentration until it becomes supersaturated. | Control Points: Vacuum level, solution temperature. Note: Using a vacuum allows water to be removed at a lower temperature, which prevents thermal degradation and discoloration of the product. |
| 5 | Crystallization | The hot, supersaturated solution is transferred to a crystallizer and is slowly cooled under a controlled temperature profile to induce the formation and growth of calcium L-lactate crystals. | Control Points: Cooling rate, final temperature, agitation speed. Note: A carefully controlled cooling process is key to achieving a uniform crystal size and maximizing yield. |
| 6 | Centrifugation (Separation) | The resulting crystal slurry is fed into a centrifuge, which spins at high speed to separate the solid calcium lactate crystals from the liquid (mother liquor). The crystals may be washed with purified water. | Control Points: Centrifuge speed (G-force), duration, wash water volume. Note: Efficient separation removes soluble impurities, directly impacting the final product's purity and assay. |
| 7 | Drying | The wet crystals are transferred to a dryer (e.g., fluid bed dryer) where heated, filtered air removes the remaining moisture until the product reaches its specified low moisture content. | Control Points: Inlet air temperature, drying time, final moisture content. Note: Proper drying is crucial for product stability, preventing caking and ensuring a long shelf life. |
| 8 | Sieving & Milling | The dried product is passed through sieves or a mill to break any agglomerates and achieve the required particle size distribution for the final product. | Control Points: Sieve mesh sizes, milling intensity. Note: This ensures the product meets customer specifications for physical properties like density and dissolution rate. |
| 9 | Quality Control & Packaging | The final product is tested against all specifications (e.g., purity, heavy metals, microbial limits). Once approved, it is weighed and packed into sealed, food-grade bags or containers in a controlled environment. | Control Points: Final analytical results, weight accuracy, package seal integrity, batch labeling. Note: This final stage guarantees product safety, quality, and traceability. |
Technical Specifications
| CAS Number | 28305-25-1 |
| Chemical Formula | C₆H₁₀CaO₆·5H₂O |
| 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 L-lactate |
|---|---|
| Functional Category | Firming Agent; Acidity Regulator; Nutritional Supplement (Calcium Fortification); Leavening Agent. |
| Key Ingredients | Calcium L-lactate (Calcium salt of L-lactic acid). |
| Mechanism of Action | Provides a source of divalent calcium ions (Ca²⁺) that cross-link with negatively charged hydrocolloids, primarily pectin, in plant cell walls. This interaction forms insoluble calcium pectate bridges, reinforcing the structural integrity of the tissue. As an acidity regulator, it acts as a salt of a weak acid, contributing to pH buffering systems. It also serves as a readily bioavailable source of elemental calcium for nutritional fortification. |
| Application Effect in Product | Maintains or improves the firmness and crisp texture of processed fruits and vegetables (e.g., canned tomatoes, pickles), preventing mushiness. Enhances gel strength in certain food systems. Increases the calcium content in fortified foods and beverages. Controls pH and leavening rate in baked goods. Improves texture in cheese production. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium L-lactate | Calcium Salt Supplement / Food Additive | ~13% elemental calcium; high water solubility; derived from lactic acid. | Excellent solubility, leading to good absorption without stomach acid; mild taste. | Low elemental calcium content requires a larger dose; can be more expensive. | Fortifying clear beverages, liquid supplements, use by individuals with low stomach acid. | When solubility in liquids, mild taste, and easy absorption are prioritized over dose size and cost. |
| Calcium Carbonate | Calcium Salt Supplement / Antacid | ~40% elemental calcium; insoluble in water; widely available. | Highest concentration of elemental calcium; most cost-effective form. | Requires stomach acid for absorption; can cause constipation and gas; chalky texture. | General supplementation for healthy adults; cost-sensitive applications; use as an antacid. | To get the most calcium per pill at the lowest cost, assuming normal stomach acid and no GI side effects. |
| Calcium Citrate | Calcium Salt Supplement | ~21% elemental calcium; moderately soluble; well-absorbed. | Good bioavailability, can be taken without food; less likely to cause GI side effects. | Lower calcium concentration than carbonate, requiring larger pills; more expensive. | Supplementation for older adults or those taking acid-blocking medication. | For a well-absorbed, gentle form of calcium that can be taken at any time, with or without food. |
| Calcium Gluconate | Calcium Salt Supplement / Medical Agent | ~9% elemental calcium; very soluble and gentle on the stomach. | Very high solubility and excellent gastrointestinal tolerance. | Very low elemental calcium content, making it impractical for high-dose supplementation. | Low-dose supplementation where tolerance is the primary concern; clinical use for hypocalcemia. | When gastrointestinal tolerance is the absolute priority and only a small dose is needed. |
| Tricalcium Phosphate | Calcium Salt Supplement / Food Additive | ~38% elemental calcium; provides phosphorus; insoluble in water. | High calcium concentration; provides essential phosphorus for bone health. | Absorption is dependent on stomach acid; less commonly used as a standalone supplement. | Fortifying solid foods like cereals and plant-based milks; as an anti-caking agent. | To fortify foods or for a supplement that also provides phosphorus in a high concentration. |
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