Calcium lactate

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Calcium lactate
Calcium lactate.png
IUPAC name calcium 2-hydroxypropanoate
Other names calcium lactate 5-hydrate,
calcium lactate,
2-hydroxypropanoic acid
calcium salt pentahydrate
Identifiers
CAS number 814-80-2
PubChem 13144
SMILES CC(C(=O)[O-])O.CC(C(=O)[O-])O.[Ca+2]
Properties
Molecular formula C6H10CaO6
Molar mass 218.218
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

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Overview

Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as a baking powder) and given medicinally. Its E number is E327.

Calcium lactate is often found in aged cheeses. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.

In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. Calcium lactate can be absorbed at various pHs and does not need to be taken with food for absorption for these reasons.

Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel.[1] It is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.[2]

References

  1. Sudaa, R. (2006). "The Effect of Adding Calcium Lactate to Xylitol Chewing Gum on Remineralization of Enamel Lesions". Caries Research. 40 (1): 43–46. doi:10.1159/000088905. 
  2. Luna-Guzman, Irene (2000). "Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes". Postharvest Biology and Technology. 19: 16–72. doi:10.1016/S0925-5214(00)00079-X. 

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