Salt And Calcium Lactate
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What it is
Salt is a mineral, also known as sodium chloride, that is naturally occurring and harvested from salt mines or by evaporating seawater. Calcium lactate is a calcium salt of lactic acid, which is typically produced through the fermentation of carbohydrates like corn starch or sugar beets.
Why it's used
Salt is widely used as a flavor enhancer, a preservative, and to improve food texture. Calcium lactate functions as a firming agent, a thickener, an acidity regulator, and a source of calcium fortification. When used together, these ingredients can contribute to the taste, texture, and mineral content of various foods, such as yogurt.
Health notes
Both salt and calcium lactate are recognized as Generally Recognized As Safe (GRAS) by the FDA. JECFA has evaluated both ingredients and set an acceptable daily intake for calcium lactate. While salt is an essential nutrient, high intake is associated with elevated blood pressure; the FDA Daily Value for sodium is 2,300 mg. Calcium lactate is generally considered safe at typical consumption levels.
Allergen info
Neither salt nor calcium lactate are considered major food allergens by the FDA.