Calcium Lactate, CAS# 814-80-2, is a black or white crystalline salt manufactured through chemical synthesis of lactic acid with calcium carbonate or calcium hydroxide, available as White powder and White granular. Calcium Lactate is widely used as acidity regulator. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E327.
No significant side effects reported.
As Calcium Lactate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Calcium Lactate for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Calcium Lactate could have any negative effects on these vulnerable groups. It should be safe to use Calcium Lactate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Calcium Lactate for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Calcium Lactate is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Calcium Lactate reported up to now.
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1. Efficient calcium lactate production by fermentation coupled with crystallization-based in situ product removal. [Bioresour Technol. 2014 Jul]
Author: Xu K, Xu P.
2. Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. [J Food Sci. 2014 May]
Author: Ngamchuachit P, Sivertsen HK, Mitcham EJ, Barrett DM.
3. Calcium lactate pre-rinse increased fluoride protection against enamel erosion in a randomized controlled in situ trial. [J Dent. 2014 May]
Author: Turssi CP, Hara AT, Amaral FL, França FM, Basting RT.
4. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. [J Dairy Sci. 2014 Apr]
Author: Rajbhandari P, Kindstedt PS.