E327 - calcium lactate

Origin

Calcium lactate is a calcium salt of lactic acid. Lactic acid is produced by fermentation of carbohydrates, and calcium lactate is formed when lactic acid reacts with a calcium source, such as calcium carbonate or calcium hydroxide. It can also be produced synthetically.

Usage

Calcium lactate is used in the food industry as a firming agent, a flavor enhancer, a buffering agent, and a calcium source. It is commonly found in processed fruits and vegetables to maintain their texture. It is also used in baking powder as a leavening agent. In the pharmaceutical industry, it is used to treat calcium deficiencies. It is also used in some mouthwashes and toothpastes to prevent dental caries. Calcium lactate is also used in molecular gastronomy, particularly in spherification techniques, where it reacts with sodium alginate to form a gel-like membrane around a liquid.

Side Effects

Calcium lactate is generally recognized as safe (GRAS) by regulatory agencies when used in accordance with good manufacturing practice. Excessive consumption of calcium lactate may lead to hypercalcemia in susceptible individuals, although this is rare from food sources. Symptoms of hypercalcemia can include nausea, vomiting, constipation, and in severe cases, kidney problems. There is no established ADI (Acceptable Daily Intake) for calcium lactate, as it is considered a nutrient and generally safe at levels typically consumed in food.