Food-grade calcium lactate is a calcium supplement
Chemical Name: calcium lactate pentahydrate, calcium alpha-hydroxy-propionate
White granules or powder, no odor, easily soluble in hot water, insoluble in ethanol, ether and methenyl trichloride. It has high solubility, fast dissolution rate, high bioavailability and good taste.
Physical characteristics: White to milky crystal or powder, basically odorless and tasteless.
It can contain up to five crystal waters. Lose crystal water at 120 °C.
There are two different process flows:
- Fermentation method.
Lactic acid fermentation was carried out using calcium carbonate as a neutralizing agent, and calcium lactate was directly produced after secondary crystallization using lime water and fermentation broth. Fermentation raw materials can be rice gelatinized saccharification solution or rice flour (corn flour) double enzymatic hydrolysis solution, with specific reference to lactic acid fermentation.
(2) Neutralization flow. In 50% of the finished lactic acid solution, calcium hydroxide or calcium oxide is added for neutralization reaction, and then insoluble impurities are filtered to remove the impurities, which are cooled, crystallized, separated, and dried to obtain
FDA, no restrictions (GMP).
USDA, product formula, 0.6% or so.
Jams and Jellies, Tangerine Jellies, adjusting Ph to 2.8-3.5, the dosage is about 200 mg/kg (as Ca content);
Tomato Cans, the dosage is 800 mg/kg or so (Dan or Flakes), 450 mg/kg or so (Complete Packing) (as Ca content);
Canned Grapefruit, Green Bean, Strawberry, Fruit Salad Can, etc. the dosage is 350mg/kg (as Ca content);
Pickled Cucumber , the dosage is 250mg/kg;
Cold Drink, Caseinate, the dosage is referred to GMP.
As a calcium fortifier, it can be used for breads, other confectionery products, wheat flour, prepared milk powder, tofu, fermented soybean paste, pickles, and the like. Its absorption rate is the best of calcium. It is used as a buffer and bulking agent for breads and cakes (with 0.25% dosage).