E399 – Calcium lactobionate
StabiliserDescription
White to off-white crystalline powder
Notes
Calcium lactobionate is made by combining lactic acid (the same substance that gives yogurt its tangy taste) with calcium carbonate (basically limestone or chalk). The process creates a white, crystalline powder through a chemical reaction that bonds the calcium with lactobionic acid—a compound derived from milk sugar. Despite its connection to milk sugar, the final product doesn't contain actual dairy proteins or lactose in significant amounts. This additive serves as a firming agent in foods, helping to maintain the structure and texture of products by strengthening cell walls in fruits and vegetables. You're most likely to encounter it in canned fruits, pickled vegetables, and some processed foods where manufacturers want to keep pieces firm and prevent them from becoming mushy during processing or storage. While calcium lactobionate is technically derived from milk sugar, it's generally considered suitable for most people with lactose intolerance since it doesn't contain the problematic lactose itself. However, those with severe dairy allergies might want to check with manufacturers to be safe. The additive provides a small amount of calcium, though not enough to be considered a significant nutritional source. It's approved by food safety authorities and is considered safe for regular consumption.