- Calcium lactate is a calcium salt of lactic acid with the chemical formula C₆H₁₀CaO₆. It commonly appears as a white, odorless, and nearly tasteless crystalline powder or granule that is freely soluble in water but insoluble in alcohol.
- It is widely used in food, medicine, and industry for its calcium content, neutral pH, and high solubility, making it a versatile and bioavailable form of calcium for dietary and therapeutic applications.
- In the health and nutrition sector, calcium lactate serves as a calcium supplement to help prevent or treat calcium deficiencies, particularly in individuals who cannot tolerate more acidic forms like calcium carbonate or who have reduced stomach acid (hypochlorhydria). It is often included in multivitamin/mineral preparations, fortified foods, and oral rehydration solutions, offering a balance between calcium content and gastrointestinal tolerability. Though it provides less elemental calcium per dose than some other forms (approximately 13% elemental calcium by weight), it is well absorbed and causes minimal digestive discomfort, making it suitable for long-term supplementation.
- Medically, calcium lactate is also used to support bone health, especially in individuals at risk for osteoporosis, osteopenia, or conditions like rickets. Additionally, it plays a role in neuromuscular function, blood clotting, and enzyme activity, all of which depend on adequate calcium levels. It may be administered orally or intravenously in clinical settings to manage hypocalcemia (low blood calcium levels), often alongside vitamin D to improve absorption.
- In the food industry, calcium lactate is classified as a food additive (E327) and used as a firming agent, preservative, and calcium fortifier in a variety of products including canned fruits and vegetables, dairy products, and beverages. Its mild flavor and high solubility allow it to be incorporated without significantly altering taste or texture. It is also used in baking powders and processed meats, where it helps maintain product stability and extend shelf life.
- A unique and important use of calcium lactate is in the field of molecular gastronomy and culinary science, particularly in spherification techniques. When combined with sodium alginate, calcium lactate helps form a gel-like membrane around liquids, creating soft, caviar-like spheres used for innovative food presentation.
- Calcium lactate is considered safe and well tolerated when consumed in recommended amounts. Excessive intake may lead to hypercalcemia if combined with other calcium-rich foods or supplements, especially in people with underlying health conditions like kidney disease or hyperparathyroidism. Side effects are uncommon but may include mild gastrointestinal upset if taken in large doses.
