Calcium lactate

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Calcium lactate
Calcium lactate.png
IUPAC name
calcium 2-hydroxypropanoate
Other names
calcium lactate 5-hydrate,
calcium lactate,
2-hydroxypropanoic acid
calcium salt pentahydrate
814-80-2 YesY
3D model (Jmol) Interactive image
ChEMBL ChEMBL2106111 N
ChemSpider 12592 YesY
ECHA InfoCard 100.011.278
E number E327 (antioxidants, ...)
PubChem 13144
Molar mass 218.22 g/mol
Appearance white or off-white powder
Odor slightly efflorescent
Density 1.494 g/cm3
Melting point 240 °C (464 °F; 513 K) (anhydrous)
120 °C (pentahydrate)
7.9 g/100 mL (30 °C)
Solubility very soluble in methanol, insoluble in ethanol
Acidity (pKa) 6.0-8.5
A12AA05 (WHO)
NFPA 704
Flammability code 0: Will not burn. E.g., water Health code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentine Reactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Flash point Not applicable
No data
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as an ingredient in 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.

Cheese crystals usually consist of calcium lactate, especially those found on the outside, on younger cheese, and on Cheddar cheese.[1][2]

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.[3] 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.[4]

It is also found in some over the counter mouth washes.[citation needed]


  1. ^ Stephie Clark & Shantanu Agarwal (April 27, 2007). "Chapter 24: Cheddar and Related Hard Cheeses. 24.6: Crystal Formation". In Y. H. Hui. Handbook of Food Products Manufacturing (1st ed.). Wiley-Interscience. p. 589. ISBN 978-0470049648. 
  2. ^ Phadungath, Chanokphat (2011). The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese (Thesis). University of Minnesota. Retrieved October 12, 2013. 
  3. ^ 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. 
  4. ^ 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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