Quick Search
Calcium 2-hydroxy-propanate is the calcium salt of 2-hydroxypropanoic acid and is commonly known as calcium lactate.
The salt consists of one divalent calcium ion associated with two lactate anions.
Commercial material is supplied as an anhydrous solid or in hydrated forms, with the pentahydrate being especially common in food, nutraceutical and pharmaceutical applications.
Calcium 2-hydroxy-propanate provides calcium ions, mild buffering action and calcium-induced crosslinking in suitable formulations.
Established functions include mineral fortification, food firming, pH adjustment, alginate gelation and use as a pharmaceutical excipient.
CHEMICAL IDENTITY AND COMMON NAMES
The name Calcium 2-hydroxy-propanate does not independently specify the hydration state or stereochemical form.
Calcium L-lactate and racemic calcium DL-lactate have the same basic stoichiometry but differ in solubility and crystallisation behaviour.
L-lactate grades are more soluble in water and are generally preferred for clear liquids and other solution-based applications.
Synonyms and Common Names: Calcium lactate, calcium dilactate, calcium bis(2-hydroxypropanoate), calcium 2-hydroxypropanoate, 2-hydroxypropanoic acid calcium salt, lactic acid calcium salt, propanoic acid 2-hydroxy calcium salt, calcium lactate 1:2, calcium lactate anhydrous, Calcii lactas, E327, INS 327
TECHNICAL IDENTIFICATION
Chemical Name: Calcium bis(2-hydroxypropanoate)
CAS Number, Anhydrous: 814-80-2
CAS Number, Hydrate: 41372-22-9
CAS Number, Pentahydrate: 5743-47-5
CAS Number, Calcium L-Lactate: 28305-25-1
EC / EINECS Number: 212-406-7
Molecular Formula, Anhydrous: C6H10CaO6
Molar Mass, Anhydrous: 218.22 g/mol
Molecular Formula, Monohydrate: C6H10CaO6·H2O
Molar Mass, Monohydrate: 236.23 g/mol
Molecular Formula, Trihydrate: C6H10CaO6·3H2O
Molar Mass, Trihydrate: 272.26 g/mol
Molecular Formula, Pentahydrate: C6H10CaO6·5H2O
Molar Mass, Pentahydrate: 308.30 g/mol
Food Additive Number: E327
International Food Additive Number: INS 327
PHYSICAL AND CHEMICAL PROPERTIES
Appearance: White to cream-coloured crystalline powder or granules
Physical State: Solid
Odour: Practically odourless
Assay: Not less than 98% on the dried basis for established food-additive grades
Pharmaceutical Assay Range: 98.0–101.0% on the dried basis
pH: 6.0–8.0 in a 5% aqueous solution
Water Solubility: Soluble in water, with solubility increasing as temperature rises
Ethanol Solubility: Practically insoluble
True Density: Approximately 1.49 g/cm³ for calcium lactate pentahydrate
Bulk Density: Approximately 0.30–0.50 g/cm³ for common granular pentahydrate material
Boiling Point: Not applicable because the salt decomposes before boiling
Thermal Behaviour: Loses water of crystallisation on heating and decomposes at approximately 240 °C
Flash Point: Not applicable to the solid
Vapour Pressure: Negligible
Elemental Calcium Content, Anhydrous: Approximately 18.36%
Elemental Calcium Content, Monohydrate: Approximately 16.97%
Elemental Calcium Content, Trihydrate: Approximately 14.72%
Elemental Calcium Content, Pentahydrate: Approximately 13.00%
Pentahydrate Anhydrous Equivalent: Approximately 70.78%
Loss on Drying, Anhydrous: Not more than 3.0% after four hours at 120 °C
Loss on Drying, Monohydrate: 5.0–8.0% after four hours at 120 °C
Loss on Drying, Trihydrate: 15.0–20.0% after four hours at 120 °C
Loss on Drying, Pentahydrate: 22.0–27.0% after four hours at 120 °C
The pentahydrate is slightly efflorescent and can lose water of crystallisation under dry or heated conditions.
Hydration state therefore affects molecular weight, calcium concentration, bulk density and formulation dosage.
FUNCTIONAL CHARACTERISTICS
Calcium 2-hydroxy-propanate dissociates in water to provide calcium and lactate ions.
The lactate component produces a mildly buffered, near-neutral aqueous system, while calcium ions interact with pectins, alginates and other anionic materials.
The salt offers greater aqueous solubility than calcium carbonate and a less bitter sensory profile than calcium chloride.
These characteristics are useful when calcium must be introduced without the strong saline or bitter impact associated with highly soluble inorganic calcium salts.
Calcium L-lactate is substantially more soluble than calcium DL-lactate.
Stereochemical form is consequently important in beverages, concentrates, dairy systems and other products where crystallisation or sediment formation must be controlled.
PRODUCTION AND COMMERCIAL FORM
Calcium 2-hydroxy-propanate is manufactured by neutralising lactic acid with calcium carbonate or calcium hydroxide.
The lactic acid is commonly obtained through carbohydrate fermentation.
The resulting solution is clarified, concentrated and crystallised before controlled drying establishes the required hydrate form.
Commercial forms include fine powder, crystalline granules and particle-engineered material.
Granular grades support reduced dust generation and improved dry blending, while spray-dried or agglomerated grades can provide the flow and compactability required for direct-compression tablets.
APPLICATIONS AND INDUSTRIES
Food fortification and mineral delivery
Food-grade Calcium 2-hydroxy-propanate is used as a soluble calcium source in fortified foods, powdered preparations, beverages and nutritional products.
The relatively neutral flavour profile is advantageous in formulations where calcium chloride would introduce excessive bitterness.
The selected hydrate must be included in dosage calculations because anhydrous calcium lactate contains approximately 18.36% elemental calcium, while the pentahydrate contains approximately 13.00%.
Beverage systems containing phosphate, carbonate or high concentrations of other calcium-reactive ingredients require controlled addition to maintain clarity and stability.
Fruit and vegetable processing
Calcium lactate functions as a firming agent in fresh-cut, canned and thermally processed fruits and vegetables.
Calcium ions interact with pectic structures in plant cell walls and help maintain texture during cutting, heating and refrigerated storage.
Calcium lactate treatments can provide firming action with less bitterness than calcium chloride treatments.
Solution concentration, contact time, temperature and the natural pectin structure of the food influence the resulting texture.
Bakery, fermentation and processed foods
Calcium 2-hydroxy-propanate is used as a dough-strengthening ingredient, fermentation aid, nutrient source and component of leavening systems.
Calcium ions can influence dough structure, while lactate contributes mild pH control.
The E327 food-additive designation also covers established functions as an acidity regulator, firming agent, emulsifying salt, flour-treatment agent, stabiliser and thickener.
Food-category permissions and use levels are governed by the applicable food-additive legislation.
Dairy applications require particular attention to calcium and lactate concentration.
Excess dissolved calcium and lactate can crystallise during refrigerated storage, and racemic DL-lactate forms are especially prone to precipitation.
Alginate gelation and encapsulation
Calcium 2-hydroxy-propanate supplies divalent calcium ions for the crosslinking of sodium alginate.
Applications include food spherification, restructured foods, encapsulation systems, calcium alginate beads and controlled-release matrices.
Calcium lactate produces slower alginate gelation than calcium chloride and allows more time for calcium diffusion and membrane development.
Its milder taste is beneficial when the gelling bath or encapsulated product is intended for food use.
Pharmaceutical and nutraceutical formulations
Pharmaceutical and nutraceutical grades are used as calcium sources in tablets, capsules, powders and oral liquid preparations.
Calcium lactate can also function as a buffering agent, tablet diluent, filler or binder when the grade has appropriate particle size and compaction properties.
Particle-engineered pentahydrate grades are suitable for direct-compression processes.
Hydration state and particle size influence flowability, tablet crushing strength, disintegration and storage stability.
Personal care and oral care
Calcium lactate is used as a buffering ingredient in cosmetic and personal-care formulations.
Its water solubility supports incorporation into aqueous products when compatible with the other electrolytes and polymers in the system.
Oral-care applications include calcium-containing toothpastes, mouth rinses and chewing-gum formulations.
Calcium availability and compatibility with fluoride, phosphate and abrasive systems must be managed through formulation design and addition order.
Laboratory and biotechnology applications
Calcium 2-hydroxy-propanate serves as a soluble calcium and lactate source in laboratory media and biochemical preparations.
It is also used to form calcium alginate beads, fibres and microcapsules for research, cell immobilisation and delivery-system development.
GRADE SELECTION AND PRODUCT SUITABILITY
Anhydrous calcium lactate provides the highest calcium concentration per unit mass.
Pentahydrate offers established handling characteristics and is the most common form for food, nutraceutical and pharmaceutical products.
Monohydrate and trihydrate grades provide intermediate water and calcium contents.
L-lactate grades are preferred for aqueous formulations requiring higher solubility and reduced crystallisation risk.
DL-lactate grades are suitable for applications where stereochemical composition and lower solubility do not interfere with processing.
Infant-food formulations use the L-lactate form rather than D- or DL-lactate material.
Food-additive grade is selected through dried-basis assay, pH, hydration state, solution clarity and controlled levels of inorganic and elemental impurities.
Pharmaceutical grade adds compendial identity, assay, acidity, loss-on-drying and elemental-impurity requirements.
Direct-compression applications require defined particle size, bulk density, flowability and compactability.
Powder grades support rapid dissolution and uniform blending.
Granular grades provide improved flow, lower dust generation and more consistent volumetric feeding.
The purchase description should state the hydrate form, L or DL composition, assay basis, particle form and intended regulatory grade.
FORMULATION AND PROCESS CONSIDERATIONS
Calcium lactate should be dissolved in water with adequate agitation before addition to concentrated formulations.
Warm water can accelerate dissolution, but prolonged heating should be avoided because the pentahydrate loses crystallisation water at elevated temperatures.
Concentrated solutions should remain below the solubility limit at the lowest expected processing or storage temperature.
Additional lactate ions can reduce calcium lactate solubility through a common-ion effect, while cooling can promote crystallisation.
Carbonates, phosphates, oxalates and high concentrations of sulphates can form sparingly soluble calcium salts.
Chelating agents can reduce free calcium availability and weaken calcium-dependent gelation or firming.
Compatibility screening is therefore important for clear beverages, mineral premixes and liquid pharmaceutical systems.
For alginate or low-methoxyl pectin systems, calcium lactate is commonly prepared as a separate aqueous phase.
Controlled addition prevents local over-crosslinking, agglomeration and uneven gel formation.
Quantities must be calculated on the correct hydration basis.
One kilogram of pentahydrate contains approximately 0.708 kg of anhydrous calcium lactate equivalent and approximately 0.130 kg of elemental calcium.
QUALITY, SPECIFICATIONS AND DOCUMENTATION
Useful identity testing includes reactions for calcium and lactate together with infrared analysis where required.
Calcium content and assay are commonly determined by complexometric titration.
Lactate concentration can be measured by chromatographic methods, while stereochemical purity can be evaluated through chiral analysis.
Important Certificate of Analysis parameters include appearance, identity, dried-basis assay, loss on drying, pH, acidity, solution clarity, chloride, sulphate, fluoride, magnesium and alkali salts.
Elemental impurity controls commonly include lead, arsenic and mercury.
Food, nutraceutical and pharmaceutical applications can additionally require microbiological limits.
Established food-additive purity criteria include an assay of at least 98% on the anhydrous basis, acidity not exceeding 0.5% as lactic acid on the dry matter, fluoride not exceeding 30 mg/kg, arsenic not exceeding 3 mg/kg, lead not exceeding 2 mg/kg and mercury not exceeding 1 mg/kg.
A Technical Data Sheet defines the product form and technical characteristics.
A Safety Data Sheet provides handling, first-aid and transport information.
A Certificate of Analysis records the results for the supplied batch.
SAFETY AND REGULATORY CONSIDERATIONS
Calcium 2-hydroxy-propanate is a low-volatility solid with a comparatively straightforward occupational handling profile.
Airborne powder can mechanically irritate the eyes and respiratory tract.
Dust generation should be minimised during charging, conveying, blending and repacking.
Calcium lactate is not readily flammable.
Thermal decomposition and fire can generate carbon monoxide, carbon dioxide and calcium-containing residues.
Extinguishing media should be selected for the surrounding fire.
Food, pharmaceutical, nutraceutical, cosmetic and feed applications require the corresponding grade and regulatory documentation.
The E327 and INS 327 identifiers apply to food-additive calcium lactate.
Calcium lactate is not regulated as dangerous goods under conventional road, sea or air transport classifications.
FIRST AID
Inhalation: Move the affected person to fresh air and obtain medical attention if respiratory discomfort continues.
Skin Contact: Remove contaminated clothing and wash the affected skin thoroughly with water and soap.
Eye Contact: Rinse cautiously with clean water for at least 15 minutes, remove contact lenses when easily possible and obtain medical attention if discomfort continues.
Ingestion: Rinse the mouth, give water to a conscious person and obtain medical advice after ingestion of a large quantity or if symptoms develop.
HANDLING AND STORAGE
Handle Calcium 2-hydroxy-propanate in a well-ventilated area using procedures that minimise airborne dust.
Wear suitable eye protection and use gloves during repeated or prolonged contact.
Local dust extraction is appropriate for bulk transfer and high-speed powder processing.
Store in tightly closed containers in a cool, dry and well-ventilated area.
Protect the material from humidity, direct heat and contamination.
Stable temperature and moisture conditions help preserve the declared hydrate form and powder characteristics.
Spilled dry material should be collected with dust-controlled equipment and transferred to a suitable waste or recovery container.
Large quantities should not be washed directly into drains because dissolved calcium can interact with carbonate, phosphate and wastewater-treatment chemistry.
PACKAGING AND PROCUREMENT CONSIDERATIONS
Calcium 2-hydroxy-propanate is commonly packed in moisture-resistant multiwall bags with an inner polyethylene liner.
Fibre drums and sealed plastic containers are suitable for smaller quantities and grades requiring enhanced protection from contamination.
Procurement specifications should define the anhydrous, monohydrate, trihydrate or pentahydrate form.
They should also state L-lactate or DL-lactate composition, dried-basis assay, elemental calcium requirement, particle form, pH, impurity limits, microbiological criteria and packaging size.
Ataman Kimya supports Calcium 2-hydroxy-propanate selection according to hydrate form, stereochemical composition, grade, particle characteristics and intended application.
Contact Ataman Kimya for specifications, documentation, packaging and supply requirements for food, nutraceutical, pharmaceutical, personal-care, alginate-processing and technical applications.
+90 216 577 10 10
info@atamankimya.com
