Calcium Lactate
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What it is
Calcium lactate is a white crystalline salt made from calcium and lactic acid. Lactic acid is naturally produced by fermentation, often from carbohydrates like corn starch or sugar beets. It can also be made by reacting lactic acid with calcium carbonate or calcium hydroxide.
Why it's used
Manufacturers add calcium lactate to foods for several reasons, including as a firming agent, a thickener, and a leavening agent. It is also used to fortify foods with calcium. You can find it in products like pasta dinners, yogurt, and various beverages.
Health notes
Calcium lactate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated calcium lactate and did not set a numeric acceptable daily intake (ADI not specified). The European Food Safety Authority (EFSA) has also evaluated it and considers it safe for use as a food additive. At typical intake levels in food, it is considered safe; however, excessive intake of calcium from any source can lead to adverse effects.
Allergen info
Calcium lactate is not a major allergen. While lactic acid can be produced from lactose, the final calcium lactate product is typically lactose-free.
Products containing Calcium Lactate
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