What is Calcium Lactate?
Calcium lactate (CAS Number: 814-80-2) is an organic compound formed from the combination of calcium and lactic acid. It appears as a white crystalline powder and is soluble in water, making it suitable for incorporation into liquid and solid food formulations. The compound naturally occurs in fermented foods and can be synthesized for use as a food additive. Calcium lactate provides a source of bioavailable calcium while contributing functional properties to food systems.
Common Uses
Calcium lactate is utilized across multiple food categories due to its diverse functional properties. In baked goods, it acts as a dough strengthener and leavening aid, improving dough structure and texture. The additive is commonly used in dairy products, beverages, and fortified foods as a nutrient supplement to increase calcium content. In processed vegetables and fruits, calcium lactate functions as a firming agent, helping maintain texture and structural integrity during processing and storage. Food manufacturers also employ it as a pH control agent in fermented products, supporting the fermentation process and maintaining product stability. Additionally, it serves as a flavoring adjuvant in various formulations.
