Calcium Lactate And Tricalcium Phosphate

Calcium lactate is a calcium salt of lactic acid, which is produced by the fermentation of carbohydrates. Tricalcium phosphate is a calcium salt of phosphoric acid, often derived from mineral sources or animal bones. Both are commonly used as food additives.

Calcium lactate and tricalcium phosphate are often added to foods as firming agents, calcium supplements, and anticaking agents. They help maintain texture in canned fruits and vegetables, fortify beverages and dairy products with calcium, and prevent powders from clumping.

Both calcium lactate and tricalcium phosphate are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are sources of calcium, an essential nutrient. JECFA and EFSA have evaluated these substances and found them to be safe for consumption within typical dietary levels. No significant health controversies are associated with their use at levels found in food.