Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
Calcium lactate can be prepared by the reaction of lactic acid with calcium carbonate or calcium hydroxide.
As firming agent, a flavor enhancer or flavoring agent, a leavening agent, a nutritional supplement, and a stabilizer and thickener.
Calcium lactate may be added to animal rations as a source of calcium.
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 distilaltion of the original acid. Recently ammonium lactate has been used as an alternative to calcium in this process.
Calcium lactate has been considered as a coagulant for removing suspended solids from water, as a renewable, non-toxic, and biodegradable alternative to aluminum chloride.
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.
|DryPowder. Almost odourless, white crystalline powder or granules.
|White, crystalline powder
|Soluble in water and practically insoluble in ethanol
|Between 6,0 and 8,0 (5 % solution)