Calcium Lactate And Cultures

Calcium lactate is a calcium salt of lactic acid. It is produced by the reaction of lactic acid, which is made by fermenting carbohydrates like corn starch or beet sugar, with a calcium source. Cultures are microorganisms, often bacteria, used in food production, particularly for fermentation.

Calcium lactate is used as a firming agent, a calcium supplement, and a flavor enhancer. It helps maintain the texture of fruits and vegetables in canned goods and is often added to dairy products and beverages. Cultures are essential for making yogurt, cheese, and other fermented foods.

Calcium lactate is Generally Recognized As Safe (GRAS) by the FDA. It is a source of calcium, which is essential for bone health. JECFA and EFSA have evaluated calcium lactate and found it to be safe for consumption. No significant health concerns are associated with typical dietary intake.