Wikipedia:WikiProject Chemicals/Chembox validation/VerifiedDataSandbox and Calcium lactate: Difference between pages

| Verifiedfields = changed

| verifiedrevid = 476998694

| ImageFile =calcium lactate.png

| ImageSize =

| PIN =Calcium bis(2-hydroxypropanoate)

| OtherNames = {{Unbulleted list

| calcium lactate 5-hydrate

| calcium lactate

| 2-hydroxypropanoic acid

| calcium salt pentahydrate

}}

|Section1={{Chembox Identifiers

| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| CASNo =814-80-2

| PubChem =13144

| EC_number = 212-406-7

| DrugBank = DB13231

| ChEMBL_Ref = {{ebicite|correct|EBI}}

| ChEMBL = 2106111

}}

|Section2={{Chembox Properties

| Formula =C₆H₁₀CaO₆

| MolarMass =218.22 g/mol

| Appearance = white or off-white powder, slightly [[efflorescent]]

| Density = 1.494 g/cm³

| MeltingPtC = 240

| MeltingPt_notes = (anhydrous) <br> 120 °C (pentahydrate)

| BoilingPt =

| Solubility = L-lactate, anhydrous, g/100 mL: 4.8 (10 °C), 5.8 (20 °C), 6.7 (25 °C), 8.5 (30 °C);<ref name=vav/><ref name=vav2/> 7.9 g/100 mL (30 °C){{citation needed|date=April 2017}}

| SolubleOther = very soluble in [[methanol]], insoluble in [[ethanol]]

| pKa = 6.0-8.5

| RefractIndex = 1.470

}}

|Section6={{Chembox Pharmacology

|Section7={{Chembox Hazards

| GHSPictograms = {{GHS07}}

| GHSSignalWord = Warning

| HPhrases = {{H-phrases|319}}

| PPhrases = {{P-phrases|264|280|305+351+338|337+313}}

| MainHazards =

| FlashPt = Not applicable

| AutoignitionPt = No data

| NFPA-H = 1

| NFPA-F = 0

| NFPA-R = 0

}}

'''Calcium lactate''' is a white crystalline [[salt (chemistry)|salt]] with formula {{chem|C|6|H|10|Ca|O|6}}, consisting of two [[lactic acid|lactate]] [[anion]]s {{chem|H|3|C}}(CHOH){{chem|CO|2|−}} for each [[calcium]] [[cation]] {{chem|Ca|2+}}. It forms several [[hydrate]]s, the most common being the pentahydrate {{chem|C|6|H|10|Ca|O|6}}·5{{chem|H|2|O}}.

Calcium lactate is used in medicine, mainly to treat [[hypocalcaemia|calcium deficiencies]]; and as a [[food additive]] with [[E number]] of '''E327'''. Some [[cheese crystals]] consist of calcium lactate.<ref>{{cite book | title = Handbook of Food Products Manufacturing | date = April 27, 2007 | publisher = Wiley-Interscience | isbn = 978-0470049648 | page = 589 | chapter-url = https://books.google.com/books?id=mnh6aoI8iF8C&pg=PA589 | author = Stephie Clark | author2 = Shantanu Agarwal | name-list-style = amp | edition = 1st | editor = Y. H. Hui | chapter = Chapter 24: Cheddar and Related Hard Cheeses. 24.6: Crystal Formation }}</ref><ref name="Phadungath">{{Cite thesis | last = Phadungath | first = Chanokphat | title = The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese | url = http://purl.umn.edu/116278 | year = 2011 | publisher = University of Minnesota | access-date = October 12, 2013 | archive-date = May 5, 2021 | archive-url = https://web.archive.org/web/20210505161139/http://conservancy.umn.edu/handle/11299/116278 | url-status = live }}</ref>

==Properties==

The lactate ion is [[chirality (chemistry)|chiral]], with two [[enantiomer]]s, D (−,''R'') and L (+,''S''). The L isomer is the one normally synthesized and metabolized by living organisms, but some bacteria can produce the D form or convert the L to D. Thus calcium lactate also has D and L isomers, where all anions are of the same type.<ref name=tans/>

Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL ([[racemic]]) salt. Both the L and the DL forms occur as crystals on the surface of aging Cheddar cheese.<ref name=tans>G.F. Tansman, P.S. Kindstedt, J.M. Hughes (2014): "Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese". ''Journal of Dairy Science'', volume 97, issue 12, pages 7354–7362. {{doi|10.3168/jds.2014-8277}}</ref>

The solubility of calcium L-lactate in water increases significantly in presence of d-[[gluconate]] ions, from 6.7 [[gram|g]]/[[deciliter|dl]]) at 25&nbsp;°C to 9.74 g/dl or more.<ref name=vav>Martina Vavrusova, Merete Bøgelund Munk, and Leif H. Skibsted (2013): "Aqueous Solubility of Calcium l-Lactate, Calcium d-Gluconate, and Calcium d-Lactobionate: Importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures". ''Journal of Agriculture and Food Chemistry'', volume 61 issue 34, pages 8207–8214. {{doi|10.1021/jf402124n}}</ref><ref name=vav2 /> Paradoxically, while the solubility of calcium L-lactate increases with temperature from 10&nbsp;°C (4.8 g/dl) to 30&nbsp;°C (8.5 g/dl), the concentration of free {{chem|Ca|2+}} ions decreases by almost one half. This is explained as the lactate and calcium ions becoming less hydrated and forming a complex {{chem|C|3|H|5|O|3|Ca|+}}.<ref name=vav2>Martina Vavrusova, Ran Liang, and Leif H. Skibsted (2014): "Thermodynamics of Dissolution of Calcium Hydroxycarboxylates in Water". ''Journal of Agriculture and Food Chemistry'', volume 62, issue 24, pages 5675–5681. {{doi|10.1021/jf501453c}}</ref>

The DL (racemic) form of the salt is much less soluble in water than the pure L or D isomers, so that a solution that contains as little as 25% of the D form will deposit racemic DL-lactate crystals instead of L-lactate.<ref name=tans2>Gil Fils Tansman (2014): ''Exploring the nature of crystals in cheese through X-ray diffraction'' Masters Dissertation, University of Vermont</ref>

The pentahydrate loses water in a dry atmosphere between 35 and 135&nbsp;°C, being reduced to the [[anhydrous]] form and losing its crystalline character. The process is reversed at 25&nbsp;°C and 75% [[relative humidity]].<ref name=sakata>Yukoh Sakata, Sumihiro Shiraishi, Makoto Otsuka (2005): "Characterization of dehydration and hydration behavior of calcium lactate pentahydrate and its anhydrate". ''Colloids and Surfaces B: Biointerfaces'', volume 46, issue 3, pages 135–141. {{doi|10.1016/j.colsurfb.2005.10.004}}</ref>

==Preparation==

Calcium lactate can be prepared by the reaction of [[lactic acid]] with [[calcium carbonate]] or [[calcium hydroxide]].

Since the 19th century, the salt has been obtained industrially by [[fermentation]] of [[carbohydrate]]s in the presence of calcium mineral sources such as [[calcium carbonate]] or [[calcium hydroxide]].<ref name=benn/>{{rp|p200}}<ref name=CHOI2>Kook Hwa Choi, Yong Keun Chang, and Jin-Hyun Kim (2011) "Optimization of Precipitation Process for the Recovery of Lactic Acid". ''KSBB Journal'', volume 26, pages 13-18. ([http://www.dbpia.co.kr/Journal/ArticleDetail/NODE02243060 Abstract] {{Webarchive|url=https://web.archive.org/web/20170416044753/http://www.dbpia.co.kr/Journal/ArticleDetail/NODE02243060 |date=2017-04-16 }})</ref><ref name=chemeng/> Fermentation may produce either D or L lactate, or a racemic mixture of both, depending on the type of organism used.<ref>Rojan P. John, K. Madhavan Nampoothiri, Ashok Pandey (2007): "Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives" ''Applied Microbiology and Biotechnology'', volume 74, issue 3, pages 524–534 {{doi|10.1007/s00253-006-0779-6}}</ref>

==Uses==

===Medicine===

Calcium lactate has several uses in human and [[veterinary medicine]].

Calcium lactate is used in medicine as an [[antacid]].<ref name=":0">{{Cite web|title=Calcium Lactate Uses|url=https://www.tripurabiotech.com/details/calcium-sodium-lactate-products|access-date=2020-08-04|website=www.tripurabiotech.com|archive-date=2021-05-13|archive-url=https://web.archive.org/web/20210513144703/https://www.tripurabiotech.com/details/calcium-sodium-lactate-products|url-status=live}}</ref>

It is also used to treat [[hypocalcaemia]] (calcium deficiencies). It can be absorbed at various [[pH]]s, thus it does not need to be taken with food. However, in this use it has been found to be less convenient than [[calcium citrate]]. Calcium lactate contains 13% elemental calcium.<ref name="pmid17507729">{{cite journal |vauthors=Straub DA |title=Calcium supplementation in clinical practice: a review of forms, doses, and indications |journal=Nutr Clin Pract |volume=22 |issue=3 |pages=286–96 |date=June 2007 |pmid=17507729 |doi=10.1177/0115426507022003286}}</ref>

In the early 20th century, oral administration of calcium lactate dissolved in water (but not in milk or tablets) was found to be effective in prevention of [[tetany]] in humans and dogs with [[parathyroid]] insufficiency or who underwent [[parathyroidectomy]].<ref name=sloan>Sloan J. Wilson (1938): "Postoperative Parathyroid Insufficiency and Calcium Lactate". ''Archives of Surgery'', volume 37, issue 3, pages 490-497. {{doi|10.1001/archsurg.1938.01200030139008}}</ref><ref name=luck>A.B. Luckhardt and B. Goldberg (1923): "Preservation of the Life of Completely Parathyroidectomized Dogs by Means of the Oral Administration of Calcium Lactate." ''Journal of the American Medical Association'', volume 80, issue 2, pages 79-80. {{doi|10.1001/jama.1923.02640290009002}}</ref>

The compound is also found in some mouth washes and toothpaste as an anti-tartar agent.<ref name=":0" />

Calcium lactate (or other calcium salts) is an antidote for soluble [[fluoride]] ingestion<ref name=tyle>Carolyn A. Tylenda (2011): "Toxicological Profile for Fluorides, Hydrogen Fluoride, and Fluorine (Update)". DIANE Publishing. {{ISBN|9781437930771}}</ref>{{rp|p165}} and [[hydrofluoric acid]].

===Food industry===

The compound is a food additive classified by the United States [[Food and Drug Administration|FDA]] as [[Generally Recognized as Safe]] (GRAS), for uses as a [[firming agent]], a [[flavor enhancer]] or [[flavoring agent]], a [[leavening agent]], a [[nutritional supplement]], and a [[Stabilizer (food)|stabilizer]] and [[thickener]].<ref name=FDA>U. S. Food and Drug Administration (2016): ''Code of Federal Regulations: Title 21'' Volume 3, section [https://www.ecfr.gov/cgi-bin/text-idx?SID=4d839635685e075158bbffd9ed5b8785&mc=true&node=se21.3.184_11207&rgn=div8 21CFR184.1207 "Calcium lactate"] {{Webarchive|url=https://web.archive.org/web/20170415202630/https://www.ecfr.gov/cgi-bin/text-idx?SID=4d839635685e075158bbffd9ed5b8785&mc=true&node=se21.3.184_11207&rgn=div8 |date=2017-04-15 }}, revised April 1, 2016</ref>

Calcium lactate is also known as cheese lactate because it coagulates milk, making the [[chhena]] used in the production of [[paneer]] cheese.<ref name=":0" /> Chhena is also used to make various sweets and other milk proteins.

Calcium lactate is an ingredient in some [[baking powder]]s containing [[sodium acid pyrophosphate]]. It provides calcium in order to delay leavening.<ref name=pyler>E.J. Pyler (1988), Baking Science and Technology, Sosland Publishing</ref>{{rp|p933}}

Calcium lactate is added to sugar-free foods to prevent [[tooth decay]]. When added to [[chewing gum]] containing [[xylitol]], it increases the [[remineralisation of teeth|remineralization]] of [[tooth enamel]].<ref>{{cite journal | last = Sudaa | first = R. |author2=T. Suzukia |author3=R. Takiguchib |author4=K. Egawab |author5=T. Sanob |author6=K. Hasegawa | year = 2006 | title = The Effect of Adding Calcium Lactate to Xylitol Chewing Gum on remineralization of Enamel Lesions | journal = Caries Research | volume = 40 | issue = 1 | pages = 43–46 | doi = 10.1159/000088905 | pmid = 16352880 | s2cid = 45316316 }}</ref>

The compound is also added to fresh-cut fruits, such as [[cantaloupe]]s, 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.<ref>{{cite journal | last = Luna-Guzman | first = Irene |author2=Diane M. Barrett | year = 2000 | title = Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes | journal = Postharvest Biology and Technology | volume = 19 | pages = 16–72 | doi = 10.1016/S0925-5214(00)00079-X }}</ref>

Calcium lactate is used in [[molecular gastronomy]] as a flavorless [[fat]]-soluble agent for plain and reverse [[spherification]]. It reacts with [[sodium alginate]] to form a skin around the food item.

===Animal feeds===

Calcium lactate may be added to animal rations as a source of calcium.<ref name=rohu>B.N. Paul, S. Sarkar, S. S. Giri, S. N Mohanty, P. K. Mukhopadhyay (2006): "Dietary calcium and phosphorus requirements of rohu ''Labeo rohita'' fry". ''Animal Nutrition and Feed Technology'', volume 6, issue 2, pages 257-263</ref>

===Chemistry===

The compound was formerly an intermediate in the preparation of lactic acid for food and medical uses. The impure acid from various sources was converted to calcium lactate, purified by crystallization, and then converted back to acid by treatment with [[sulfuric acid]], which precipitated the calcium as [[calcium sulfate]]. This method yielded a purer product than would be obtained by distillation of the original acid.<ref name=benn>H. Benninga (1990): "A History of Lactic Acid Making: A Chapter in the History of Biotechnology". Volume 11 of ''Chemists and Chemistry''. Springer, {{ISBN|9780792306252}}</ref>{{rp|p180}} Recently [[ammonium lactate]] has been used as an alternative to calcium in this process.<ref name=chemeng>"A gypsum-free, energy-saving route to lactic acid" ''Chemical Engineering'', July 1, 2009.</ref>

===Water treatment===

Calcium lactate has been considered as a [[Coagulation (water treatment)|coagulant]] for removing suspended solids from water, as a renewable, non-toxic, and biodegradable alternative to [[aluminum chloride]] {{chem|Al|Cl|3}}.<ref name=devesa>R. Devesa-Rey, G. Bustos, J. M. Cruz, A. B. Moldes (2012): "Evaluation of Non-Conventional Coagulants to Remove Turbidity from Water". ''Water, Air, & Soil Pollution'', volume 223, issue 2, pages 591–598. {{doi|10.1007/s11270-011-0884-8}}</ref>

===Bioconcrete===

Addition of calcium lactate substantially increases the compressive strength and reduces water permeability of [[bioconcrete]], by enabling bacteria such as ''[[Enterococcus faecalis]]'', ''[[Bacillus cohnii]]'', ''[[Bacillus pseudofirmus]]'' and ''[[Sporosarcina pasteurii]]'' to produce more [[calcite]].<ref name=irwan>J.M. Irwan, L.H. Anneza, N. Othman, A. Faisal Alshalif (2016): "Compressive Strength and Water Penetration of Concrete with Enterococcus faecalis and Calcium Lactate". ''Key Engineering Materials'', volume 705, pages 345-349. {{doi|10.4028/www.scientific.net/KEM.705.345}}</ref><ref>{{cite web|last1=Moneo|first1=Shannon|title=Dutch scientist invents self-healing concrete with bacteria|url=https://canada.constructconnect.com/joc/news/Infrastructure/2015/9/Dutch-scientist-invents-self-healing-concrete-with-bacteria-1010047W|website=Journal Of Commerce|access-date=21 March 2018|date=11 September 2015|archive-date=22 March 2018|archive-url=https://web.archive.org/web/20180322142935/https://canada.constructconnect.com/joc/news/Infrastructure/2015/9/Dutch-scientist-invents-self-healing-concrete-with-bacteria-1010047W|url-status=live}}</ref>

==See also==

* [[Calcium supplement]]

* [[Calcium lactate gluconate]]

* [[Calcium gluconate]]

* [[Calcium citrate]]

==References==

{{reflist}}

{{Mineral supplements}}

[[Category:Calcium compounds]]

[[Category:Lactates]]

[[Category:Food antioxidants]]

[[Category:E-number additives]]