Calcium lactate: Difference between revisions
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==Overview== | ==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 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'''. | ||
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{{Mineral supplements}} | {{Mineral supplements}} | ||
[[Category:Calcium compounds]] | [[Category:Calcium compounds]] | ||
[[Category:Salts and esters of carboxylic acids]] | [[Category:Salts and esters of carboxylic acids]] | ||
Revision as of 23:22, 8 August 2012
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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
- ↑ 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. Unknown parameter
|coauthors=ignored (help) - ↑ 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. Unknown parameter
|coauthors=ignored (help); line feed character in|title=at position 51 (help)