Calcium Lactate
Calcium lactate dissolves gradually compared with calcium chloride, so an alginate gel sets evenly instead of forming a skin.
Key Specifications
| CAS number | 814-80-2 |
|---|---|
| E number | E327 |
| Calcium content | 13-14 percent (pentahydrate) |
| Form | Pentahydrate / trihydrate |
| Solubility | Soluble in water |
| Mesh | 60 / 80 |
Slow calcium release for uniform alginate gels
Calcium lactate dissolves gradually compared with calcium chloride, so an alginate gel sets evenly instead of forming a skin. That is why it is the preferred calcium source for restructured fruit and spherical encapsulation.
Calcium fortification without chalkiness
As a fortifier it is better tolerated than calcium carbonate in beverages because it is more soluble and does not settle, and it contributes less of a chalky mouthfeel.
Typical Applications
- Calcium fortification — 0.2-0.8 percent in beverages and dairy to reach a target calcium claim.
- Restructured fruit — 0.5-1 percent as the calcium source for slow, uniform alginate gelation.
Frequently Asked Questions
Pentahydrate or trihydrate?
Pentahydrate is the common food grade and contains 13 percent calcium; trihydrate is used where a higher calcium density is needed.
Does it affect taste?
Less than calcium chloride, which is bitter at equivalent dosage.
Is it suitable for dairy alternatives?
Yes, and it is often used together with a stabiliser to match the calcium level of milk.
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