- Calcium lactate
Chembox new
ImageFile=calcium lactate.png
ImageSize=200px
IUPACName=calcium 2-hydroxypropanoate
OtherNames=calcium lactate 5-hydrate,
calcium lactate,
2-hydroxypropanoic acid
calcium salt pentahydrate
Section1= Chembox Identifiers
CASNo=814-80-2
PubChem=13144
SMILES=CC(C(=O) [O-] )O.CC(C(=O) [O-] )O. [Ca+2]
Section2= Chembox Properties
Formula=C6H10CaO6
MolarMass=218.218
Appearance=
Density=
MeltingPt=
BoilingPt=
Solubility=
Section3= Chembox Hazards
MainHazards=
FlashPt=
Autoignition=Calcium lactate is a white crystalline
salt made by the action oflactic acid oncalcium carbonate . It is used in foods (as abaking powder ) and given medicinally. ItsE number is E327.Calcium lactate is often found in aged
cheese s. 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 variouspH s 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 tochewing gum containingxylitol , it increases the remineralization oftooth enamel . [cite journal | last = Sudaa | first = R. | coauthors = T. Suzukia, R. Takiguchib, K. Egawab, T. Sanob, K. Hasegawa | year = 2006 | title = The Effect of Adding Calcium Lactate to Xylitol Chewing Gum on remineralization of Enamel Lesions | journal = Caries Research | volume = 40 | issue = 1 | pages = 43–46 | doi = 10.1159/000088905 ] It is also added to fresh-cut fruits such ascantaloupe s to keep them firm and extend their shelf life, without the bitter taste caused bycalcium chloride , which can also be used for this purpose. [cite journal | last = Luna-Guzman | first = Irene | coauthors = Diane M. Barrett | year = 2000 | title = Comparison of calcium chloride and calcium lactateeffectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes | journal = Postharvest Biology and Technology | volume = 19 | pages = 16–72 | doi = 10.1016/S0925-5214(00)00079-X ]References
Wikimedia Foundation. 2010.