Calcium lactate
| Calcium lactate | |
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calcium 2-hydroxypropanoate |
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Other names
calcium lactate 5-hydrate, |
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| Identifiers | |
| CAS number | 814-80-2  |
| PubChem | 13144 |
| ChemSpider | 12592 |
| UNII | 2URQ2N32W3 |
| ATC code | A12 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C6H10CaO6 |
| Molar mass | 218.22 g/mol |
| Exact mass | 218.010329 |
| Appearance | white or off-white powder |
| Odor | slightly efflorescent |
| Density | 1.494 g/cm3 |
| Melting point |
240 °C (anhydrous) |
| Solubility in water | 7.9 g/100 mL (30 °C) |
| Solubility | very soluble in ethanol |
| Acidity (pKa) | 6.0-8.5 |
| Refractive index (nD) | 1.470 |
 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
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. It is created by the reaction of lactic acid with calcium carbonate or calcium hydroxide.
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]
It is also found in some over the counter (OTC) mouth washes.
[edit] References
- ^ Sudaa, R.; T. Suzukia, R. Takiguchib, K. Egawab, T. Sanob, K. Hasegawa (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. PMID 16352880.
- ^ Luna-Guzman, Irene; Diane M. Barrett (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.
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