Calcium Lactate
| Alternate names: | E327, calcium lactate 5-hydrate, calcium lactate, 2-hydroxypropanoic acid calcium salt pentahydrate |
Function:
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Acidity regulator, Antioxidant |
Product Uses:
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Used in foods such as sweets, salad dressings, cakes, biscuits, ready to eat meat and poultry, wheat beers, sour milk and yoghurt, soft drinks, confectionary, pickled foods, tinned fruit and vegetables. |
Notes:
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Calcium lactate is the calcium salt of lactic acid, which is a natural acid produced by the fermentation of lactose (milk sugar). It is produced commercially from the action of lactic acid on calcium carbonate, to produce a white crystalline salt (a baking powder) that is soluble in water. Calcium lactate acts as a preservative, acidity regulator, and anti-microbial agent which is highly effective against bacteria, fungi, and yeast. |
Is it harmful?
|
Safe |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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