Calcium Lactate

Title: Calcium Lactate
CAS Registry Number: 814-80-2
CAS Name: 2-Hydroxypropanoic acid calcium salt
Molecular Formula: C6H10CaO6
Molecular Weight: 218.22
Percent Composition: C 33.02%, H 4.62%, Ca 18.37%, O 43.99%
Line Formula: Ca[CH3CH(OH)COO]2
Literature References: Commercial prepn usually contains about 25% water, and on the anhydr basis it is at least 98% pure. Prepd commercially by neutralization of lactic acid, from fermentation of dextrose, molasses, starch, sugar or whey, with CaCO3: Inskeep et al., Ind. Eng. Chem. 44, 1955 (1952). Clinical use as a supplement: G. M. Day et al., Pediatr. Res. 9, 568 (1975). Evaluation as anticaries agent: B. M. Shrestha et al., Caries Res. 16, 12 (1982); M. J. M. Schaeken, J. S. van der Hoeven, ibid. 24, 376 (1990). Clinical pharmacology: M. Goddard et al., Am. J. Clin. Nutr. 44, 653 (1986).
Properties: Pentahydrate, odorless, white, slightly efflorescent granules or powder. Becomes anhydr at 120°. pH: 6-8. Sol water. Practically insol in alcohol.
Use: As a preservative in foods and beverages; in dentifrices.
Therap-Cat: Calcium replenisher.
Therap-Cat-Vet: Calcium replenisher.
Keywords: Replenishers/Supplements; Calcium.
Calcium Levulinate Calcium Magnesium Acetate Calcium Mesoxalate Calcium Methionate Calcium Molybdate(VI)

Calcium lactate
Calcium lactate.png
CAS number 814-80-2 YesY
PubChem 13144
ChemSpider 12592 YesY
ATC code A12AA05
Jmol-3D images Image 1
Molecular formula C6H10CaO6
Molar mass 218.22 g/mol
Appearance white or off-white powder
Odor slightly efflorescent
Density 1.494 g/cm3
Melting point 240 °C (anhydrous)
120 °C (pentahydrate)
Solubility in water 7.9 g/100 mL (30 °C)
Solubility very soluble in ethanol
Acidity (pKa) 6.0-8.5
Refractive index (nD) 1.470
NFPA 704
NFPA 704.svg
Flash point Not applicable
Autoignition temperature No data
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Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

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

Cheese crystals usually consist of calcium lactate, especially those found on the outside, on younger cheese, and on Cheddar cheese. [1][2]

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.[3] It 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.[4]

It is also found in some over the counter (OTC) mouth washes.