E399 - Calcium lactobionate

Origin

Calcium lactobionate is a calcium salt of lactobionic acid. Lactobionic acid is a disaccharide formed from gluconic acid and galactose. It can be produced by the oxidation of lactose. Calcium lactobionate is typically manufactured by the fermentation of lactose or by chemical synthesis.

Usage

Calcium lactobionate is used in the food industry as a firming agent, stabilizer, and sequestrant. It can improve the texture of processed fruits and vegetables. It is also used in pharmaceuticals as an excipient and in cell culture media. Its ability to chelate metal ions makes it useful in preventing discoloration and rancidity in foods. It also finds applications in organ preservation solutions due to its ability to stabilize cell membranes. It is also used in cosmetics and personal care products.

Side Effects

Calcium lactobionate is generally considered safe for consumption. As a calcium salt, excessive intake could potentially lead to hypercalcemia in susceptible individuals, although this is rare at levels typically used in food. No significant adverse effects have been reported in the scientific literature at levels used in food. However, individuals with specific sensitivities to lactose or galactose should exercise caution. There is no established ADI (Acceptable Daily Intake) for calcium lactobionate, indicating its low toxicity. Regulatory bodies like EFSA and FDA have not set specific limits, implying its general recognition as safe (GRAS) at typical usage levels.