CALCIUM LACTATE

Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. 
Calcium lactate is used in foods (as an ingredient in baking powder) and given medicinally. 
Calcium lactate's E number is E327. 

CAS:    814-80-2
MF:    C3H8CaO3
MW:    132.17
EINECS:    212-406-7

Synonyms
LACTIC ACID CALCIUM SALT, TRIHYDRATE;CALCIUM LACTATE, TRIHYDRATE;2-HYDROXYPROPANOIC ACID CALCIUM SALT, TRIHYDRATE;2-hydroxy-propanoicacicalciumsalt(2:1);calciumlactate(1:2);calphosan;Calcium DL-lactate;Conclyte Ca

Calcium lactate is created by the reaction of lactic acid with calcium carbonate or calcium hydroxide.
Calcium lactate is often found in aged cheeses. 
Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.
In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. 
Calcium lactate can be absorbed at various pHs and does not need to be taken with food for absorption for these reasons.
Calcium lactate is added to sugar-free foods to prevent tooth decay. 
When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel.

Calcium lactate is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.
Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C(CHOH)CO2– for each calcium cation Ca2+. 
Calcium lactate forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O.
Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. 
Some cheese crystals consist of calcium lactate.

Calcium lactate Chemical Properties
solubility: Soluble in water, freely soluble in boiling water, very slightly soluble in ethanol (96 per cent).
PH: 7.56(1 mM solution);7.97(10 mM solution);8.28(100 mM solution);8.5(1000 mM solution)
Odor: Odorless
Major Application: pharmaceutical (small molecule)
Cosmetics Ingredients Functions: KERATOLYTIC ASTRINGENT BUFFERING
Cosmetic Ingredient Review (CIR): Calcium lactate (814-80-2)
InChI: InChI=1S/C3H6O3.Ca.2H/c1-2(4)3(5)6;;;/h2,4H,1H3,(H,5,6);;;
InChIKey: KSDPLTNUUQNXLV-UHFFFAOYSA-N
LogP: -0.698 (est)
CAS DataBase Reference: 814-80-2(CAS DataBase Reference)
EPA Substance Registry System: Calcium lactate (814-80-2)

Calcium lactate occurs as white or almost white, crystalline or granular powder. 
Calcium lactate is slightly efflorescent.
The lactate ion is chiral, with two enantiomers, D (−,R) and L (+,S). 
The L isomer is the one normally synthesized and metabolized by living organisms, but some bacteria can produce the D form or convert the L to D. 
Thus calcium lactate also has D and L isomers, where all anions are of the same type.
Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL (racemic) salt. 
Both the L and the DL forms occur as crystals on the surface of aging Cheddar cheese.
The solubility of calcium L-lactate in water increases significantly in presence of d-gluconate ions, from 6.7 g/dl at 25 °C to 9.74 g/dl or more.
Paradoxically, while the solubility of calcium L-lactate increases with temperature from 10 °C (4.8 g/dl) to 30 °C (8.5 g/dl), the concentration of free Ca2+ ions decreases by almost one half.
This is explained as the lactate and calcium ions becoming less hydrated and forming a complex C3H5O3Ca+.
The DL (racemic) form of the salt is much less soluble in water than the pure L or D isomers, so that a solution that contains as little as 25% of the D form will deposit racemic DL-lactate crystals instead of L-lactate.
The pentahydrate loses water in a dry atmosphere between 35 and 135 °C, being reduced to the anhydrous form and losing its crystalline character. 
The process is reversed at 25 °C and 75% relative humidity.

Uses    
Calcium Lactate is the calcium salt of lactic acid which is soluble in water. 
Calcium lactate has a solubility of 3.4 g/100 g of water at 20°c and is very soluble in hot water. 
Calcium lactate is available as a monohydrate, trihydrate, and pentahydrate. 
the trihydrate and pentahydrate have solubili- ties of 9 g in 100 ml of water at 25°c. 
Calcium lactate contains approximately 14% calcium. 
Calcium lactate is used to stabilize and improve the texture of canned fruits and vegetables by converting the labile pectin to the less solu- ble calcium pectate. 
Calcium lactate thereby prevents structural collapse during cooking. 
Calcium lactate is used in angel food cake, whipped toppings, and meringues to increase protein extensibility which results in an increase of foam volume. 
Calcium lactate is also used in calcium fortified foods such as infant foods and is used to improve the properties of dry milk powder.
As a preservative in foods and beverages; in dentifrices.
Lactic Acid Calcium is used in foods as an ingredient in baking powder. 
Lactic Acid Calcium is also used as an antacid and also to treat calcium deficiencies.

Pharmaceutical Applications    
Calcium lactate is used as a bioavailability enhancer and nutrient supplement in pharmaceutical formulations.
A spray-dried grade of calcium lactate pentahydrate has been used as a tablet diluent in direct compression systems, and has been shown to have good compactability. 
The properties of the pentahydrate form have been considered superior to those of calcium lactate trihydrate when used in direct compression tablet formulations. 
Tablet properties may be affected by the hydration state of the calcium lactate and particle size of the material: reducing particle size increased crushing strength, whereas storage of tablets at elevated temperature resulted in dehydration accompanied by a reduction in crushing strength.
Calcium lactate has also been used as the source of calcium ions in the preparation of calcium alginate microspheres for controlled- release delivery of active agents. 
Calcium lactate has been shown to result in lower calcium concentrations in the finished microspheres when compared with calcium acetate.
Therapeutically, calcium lactate has been used in preparations for the treatment of calcium deficiency.

Medicine
Calcium lactate has several uses in human and veterinary medicine.
Calcium lactate is also used to treat hypocalcaemia (calcium deficiencies). 
Calcium lactate can be absorbed at various pHs, thus it does not need to be taken with food. 
However, in this use Calcium lactate has been found to be less convenient than calcium citrate. 
Calcium lactate contains 13% elemental calcium.
In the early 20th century, oral administration of calcium lactate dissolved in water (but not in milk or tablets) was found to be effective in prevention of tetany in humans and dogs with parathyroid insufficiency or who underwent parathyroidectomy.
Calcium lactate is also found in some mouth washes and toothpaste as an anti-tartar agent.
Calcium lactate is an antidote for soluble fluoride ingestion: p165  and hydrofluoric acid.

While aqueous solutions of calcium lactate exhibit a slightly basic (above 7) pH due to the slight hydrolysis of lactate ions, Calcium lactate is not used in medicine as an antacid. 
The reasons lie in its chemical properties and physiological behavior in the gastrointestinal tract. 
Calcium lactate has insufficient acid-neutralizing capacity caused by its weak base formation. 
The lactate ion (C3H5O3−) is the conjugate base of lactic acid, which is a weak acid. 
When calcium lactate dissolves in water, it releases lactate ions that can slightly increase the pH of the aqueous solution. 
The degree of hydroxide ion (OH−) generation through lactate ion hydrolysis is minimal, making the solution only mildly basic.

Calcium lactate is more soluble in water compared to other calcium salts such as calcium citrate or carbonate, leading to quicker absorption in the small intestine rather than reacting in the stomach. 
The slight increase in pH from calcium lactate is rapidly buffered by the stomach's acidic environment, as such, Calcium lactate does not provide the rapid pH shift needed to relieve symptoms of hyperacidity.
As such, the role of calcium lactate is to supply calcium ions to the body—a source of bioavailable calcium. 
Calcium lactate is a well-absorbed and generally safe form of calcium supplementation that does not interfere with digestion.
Calcium lactate's properties allow it to be used effectively without disrupting normal gastrointestinal function, making it suitable for individuals seeking to increase their calcium intake without affecting their digestive processes.
Calcium lactate does not interact significantly with digestive enzymes or other components of the gastrointestinal tract. 
Calcium lactate dissolves and releases calcium ions that are absorbed in the small intestine without affecting the digestion of proteins, carbohydrates, or fats.

Food industry
Calcium lactate is a food additive classified by the United States FDA as generally recognized as safe (GRAS), for uses as a firming agent, a flavor enhancer or flavoring agent, a leavening agent, a nutritional supplement, and a stabilizer and thickener.
Calcium lactate is also known as cheese lactate because it coagulates milk, making the chhena used in the production of paneer cheese.
Chhena is also used to make various sweets and other milk proteins.
Calcium lactate is an ingredient in some baking powders containing sodium acid pyrophosphate. 
Calcium lactate provides calcium in order to delay leavening. 
Calcium lactate is added to sugar-free foods to prevent tooth decay. 
When added to chewing gum containing xylitol, Calcium lactate increases the remineralization of tooth enamel.
Calcium lactate is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.
Calcium lactate is used in molecular gastronomy as a flavorless fat-soluble agent for plain and reverse spherification.
Calcium lactate reacts with sodium alginate to form a skin around the food item.

Production Methods    
Calcium lactate is prepared commercially by neutralization with calcium carbonate or calcium hydroxide of lactic acid obtained from fermentation of dextrose, molasses, starch, sugar, or whey.

Preparation
Calcium lactate can be prepared by the reaction of lactic acid with calcium carbonate or calcium hydroxide.
Since the 19th century, the salt has been obtained industrially by fermentation of carbohydrates in the presence of calcium mineral sources such as calcium carbonate or calcium hydroxide. 
Fermentation may produce either D or L lactate, or a racemic mixture of both, depending on the type of organism used.