E327 – Calcium Lactate
AntioxidantsDescription
White to cream-colored crystalline powder or granules, odorless or with a slight lactic acid odor; soluble in water; produced by neutralizing lactic acid with calcium carbonate or calcium hydroxide
Notes
Calcium lactate is made by combining lactic acid with calcium compounds like calcium carbonate (the same material found in limestone and eggshells). The lactic acid component comes from bacterial fermentation of plant sugars, similar to how yogurt cultures work. When these two components are mixed together, they form calcium lactate – a white to cream-colored crystalline powder that dissolves easily in water and has a mild, slightly salty taste. In food production, calcium lactate primarily functions as a firming agent and serves as an additional source of calcium. As a firming agent, it helps maintain the structure and texture of foods, preventing them from becoming mushy or breaking apart. This is particularly useful in canned fruits and vegetables, cheese-making, and gel-based products. You'll also find it added to foods specifically to boost their calcium content, such as fortified plant-based milks, cereals, and nutritional supplements. This additive is considered natural since both its components come from natural sources, making it appropriate for vegetarian and vegan diets. It's generally acceptable under halal and kosher dietary laws, though individuals following strict guidelines should confirm with certifying authorities. Calcium lactate is actually beneficial from a nutritional standpoint, as it provides easily absorbed calcium that supports bone and tooth health. It's recognized as safe by food regulators worldwide and is often preferred over other calcium supplements because it's gentler on the stomach.