Water-soluble calcium salts are typically represented by calcium lactate and calcium lactate gluconate. Because of their good water solubility and reasonable price, they are the second calcium sources ,only less than the calcium carbonate in Japan. Lactic acid is divided into fermentation L(+) lactic acid and chemical synthesis DL-lactic acid. L(+) lactic acid is the product of human energy metabolism ATP (phosphoric gland liver) production. It usually produces 120-180g of L(+) lactic acid per day. L(+) lactic acid contains 0.2% to 0 in muscle. .8%. Synthetic lactic acid is composed of D-type and L-type halves, in which D-type and natural L-type metabolic pathways are different, especially infants and young children can not be metabolized to D-type, so that the acid value in the blood increases, causing harmful effects. Therefore, FAO and WHO clearly stipulate that neither D-type lactic acid nor DL-type lactic acid is allowed to be used in foods for infants and young children. The European Union’s list of approved food additives allows the use of L-lactate and L-lactate in milk fortified milk and baby infants, as well as infant formulas.
L-Lactic acid calcium is produced by fermentation of sugar L(+) lactic acid and calcium carbonate, refined by crystallization. L-lactic acid Calcium gluconate is a mixture of calcium lactate and calcium gluconate. The appearance of calcium lactate and calcium lactate gluconate are all white, crystal-like powder, odorless, penthydrate, hygroscopic, soluble in water. Aqueous solution pH is in the neutral range. L-lactate calcium has the effect of inhibiting the growth of fungi such as molds. The characteristics of calcium L-lactate are also superior to those of other organic calcium. For example, the water solubility is 1.8 times that of calcium DL lactate at 25°C, and 2.6 times that of calcium citrate; the calcium content of the product of calcium lactate is glucose 2.6 times that of calcium sulfate.
With regard to the utilization of calcium salt, many people have been studying it for a long time. Zeka tested L-lactate-calcium, calcium lactate gluconate, calcium carbonate, and calcium gluconate were tested in rats. Although calcium L-lactate has low retention in some bodies, there is no difference in lifetime calcium involvement.
Regarding the in vivo retention rate, Spencer found that the utilization rate of calcium lactate gluconate is greater than that of calcium lactate, and the utilization ratio of calcium lactate is larger than that of calcium gluconate. Regardless of the kind of calcium, the absorption rate of the intestine has decreased with age, and it has been reported that the absorption rate of the calcium salt with high solubility is also high.
Matsumoto et al. further studied and found that the calcium content of parathyroid hormones in the blood is a regulating mechanism, and proposed a report on the bioavailability of a rat that removes parathyroid hormone.
Through these low-calcium concentrations of blood, the use of calcium salts in mice is determined as follows: calcium phosphate <calcium carbonate <L-lactic acid Calcium <Lactate Calcium Gluconate,. This result shows that L-lactate calcium gluconate and L- calcium lactate have very good absorption rate.
L-Lactic acid calcium is also included in the pharmacopoeia as a food additive and is widely used as a supplemental calcium supplement. In addition, the calcium in L-lactate calcium reacts with polyuronic acid such as pectin and alginic acid to form a colloidal structure of the bridge structure, which has a reinforcing effect; because of its good water solubility, it easily forms a uniform gelation, It is often used as a gelling agent; it can also improve the taste and seasoning of pickles.