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Calcium lactate
Calcium lactate
Calcium lactate
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Calcium lactate
Calcium L-lactate
Names
Preferred IUPAC name
Calcium bis(2-hydroxypropanoate)
Other names
  • calcium lactate 5-hydrate
  • calcium lactate
  • 2-hydroxypropanoic acid
  • calcium salt pentahydrate
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard 100.011.278 Edit this at Wikidata
EC Number
  • 212-406-7
E number E327 (antioxidants, ...)
UNII
  • InChI=1S/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2 checkY
    Key: MKJXYGKVIBWPFZ-UHFFFAOYSA-L checkY
  • InChI=1/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2
    Key: MKJXYGKVIBWPFZ-NUQVWONBAM
  • [Ca+2].[O-]C(=O)C(O)C.[O-]C(=O)C(O)C
Properties
C6H10CaO6
Molar mass 218.22 g/mol
Appearance white or off-white powder, slightly efflorescent
Density 1.494 g/cm3
Melting point 240 °C (464 °F; 513 K) (anhydrous)
120 °C (pentahydrate)
L-lactate, anhydrous, g/100 mL: 4.8 (10 °C), 5.8 (20 °C), 6.7 (25 °C), 8.5 (30 °C);[1][2] 7.9 g/100 mL (30 °C)[citation needed]
Solubility very soluble in methanol, insoluble in ethanol
Acidity (pKa) 6.0-8.5
1.470
Pharmacology
A12AA05 (WHO)
Hazards
GHS labelling:
GHS07: Exclamation mark
Warning
H319
P264, P280, P305+P351+P338, P337+P313
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 0: Will not burn. E.g. waterInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
0
0
Flash point Not applicable
No data
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Calcium lactate is a white crystalline salt with formula C
6H
10CaO
6, consisting of two lactate anions H
3C(CHOH)CO−
2 for each calcium cation Ca2+
. It forms several hydrates, the most common being the pentahydrate C
6H
10CaO
6·5H
2O.

Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.[3][4]

Properties

[edit]

The lactate ion is chiral, with two enantiomers, D (−,R) and L (+,S). The L isomer is the one normally synthesized and metabolized by living organisms, but some bacteria can produce the D form or convert the L to D. Thus calcium lactate also has D and L isomers, where all anions are of the same type.[5]

Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL (racemic) salt. Both the L and the DL forms occur as crystals on the surface of aging Cheddar cheese.[5]

The solubility of calcium L-lactate in water increases significantly in presence of d-gluconate ions, from 6.7 g/dl) at 25 °C to 9.74 g/dl or more.[1][2] Paradoxically, while the solubility of calcium L-lactate increases with temperature from 10 °C (4.8 g/dl) to 30 °C (8.5 g/dl), the concentration of free Ca2+
 ions decreases by almost one half. This is explained as the lactate and calcium ions becoming less hydrated and forming a complex C
3H
5O
3Ca+
.[2]

The DL (racemic) form of the salt is much less soluble in water than the pure L or D isomers, so that a solution that contains as little as 25% of the D form will deposit racemic DL-lactate crystals instead of L-lactate.[6]

The pentahydrate loses water in a dry atmosphere between 35 and 135 °C, being reduced to the anhydrous form and losing its crystalline character. The process is reversed at 25 °C and 75% relative humidity.[7]

In aqueous solutions, calcium lactate partially dissociates into calcium ions (Ca2+) and lactate ions (C3H5O3−). The lactate ion, being the conjugate base of lactic acid (a weak acid), can undergo slight hydrolysis, making the solution mildly alkaline. This reaction increases the concentration of hydroxide ions (OH−), resulting in a solution with a pH slightly above 7, that is, basic.[8][9][10] Here are approximate pH values for calcium lactate solutions at various concentrations:[9]

Approximate pH Values of Aqueous Calcium Lactate Solutions at Different Concentrations
Concentration of Calcium Lactate (mol/L) Approximate pH
0.01 7.4 – 7.6
0.05 7.6 – 7.8
0.10 7.8 – 8.0
0.20 8.0 – 8.2

Calcium lactate pentahydrate has solubility in water of or 79 g/L at 25 °C. That property makes calcium lactate readily available for absorption when consumed. It is more soluble than some other calcium salts, such as citrate (which has solubility of 0.85 g/L at 25 °C).[11][8]

Preparation

[edit]

Calcium lactate can be prepared by the reaction of lactic acid with calcium carbonate or calcium hydroxide.

Since the 19th century, the salt has been obtained industrially by fermentation of carbohydrates in the presence of calcium mineral sources such as calcium carbonate or calcium hydroxide.[12]: p200 [13][14] Fermentation may produce either D or L lactate, or a racemic mixture of both, depending on the type of organism used.[15]

Uses

[edit]

Medicine

[edit]

Calcium lactate has several uses in human and veterinary medicine.

It is also used to treat hypocalcaemia (calcium deficiencies). It can be absorbed at various pHs, thus it does not need to be taken with food. However, in this use it has been found to be less convenient than calcium citrate. Calcium lactate contains 13% elemental calcium.[16]

In the early 20th century, oral administration of calcium lactate dissolved in water (but not in milk or tablets) was found to be effective in prevention of tetany in humans and dogs with parathyroid insufficiency or who underwent parathyroidectomy.[17][18]

The compound is also found in some mouth washes and toothpaste as an anti-tartar agent.[19]

Calcium lactate (or other calcium salts) is an antidote for soluble fluoride ingestion[20]: p165  and hydrofluoric acid.

While aqueous solutions of calcium lactate exhibit a slightly basic (above 7) pH due to the slight hydrolysis of lactate ions, calcium lactate is not used in medicine as an antacid. The reasons lie in its chemical properties and physiological behavior in the gastrointestinal tract. Calcium lactate has insufficient acid-neutralizing capacity caused by its weak base formation. The lactate ion (C3H5O3−) is the conjugate base of lactic acid, which is a weak acid. When calcium lactate dissolves in water, it releases lactate ions that can slightly increase the pH of the aqueous solution. The degree of hydroxide ion (OH−) generation through lactate ion hydrolysis is minimal, making the solution only mildly basic.[16]

Calcium lactate is more soluble in water compared to other calcium salts such as calcium citrate or carbonate, leading to quicker absorption in the small intestine rather than reacting in the stomach. The slight increase in pH from calcium lactate is rapidly buffered by the stomach's acidic environment, as such, it does not provide the rapid pH shift needed to relieve symptoms of hyperacidity.[21][22][23] As such, the role of calcium lactate is to supply calcium ions to the body—a source of bioavailable calcium. Calcium lactate is a well-absorbed and generally safe form of calcium supplementation[24] that does not interfere with digestion.[16] Its properties allow it to be used effectively without disrupting normal gastrointestinal function, making it suitable for individuals seeking to increase their calcium intake without affecting their digestive processes.[16] Calcium lactate does not interact significantly with digestive enzymes or other components of the gastrointestinal tract. It dissolves and releases calcium ions that are absorbed in the small intestine without affecting the digestion of proteins, carbohydrates, or fats.[16]

Food industry

[edit]

The compound is a food additive classified by the United States FDA as generally recognized as safe (GRAS), for uses as a firming agent, a flavor enhancer or flavoring agent, a leavening agent, a nutritional supplement, and a stabilizer and thickener.[25]

Calcium lactate is also known as cheese lactate because it coagulates milk, making the chhena used in the production of paneer cheese.[19] Chhena is also used to make various sweets and other milk proteins.

Calcium lactate is an ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening.[26]: p933 

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.[27]

The compound 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.[28]

Calcium lactate is used in molecular gastronomy as a flavorless fat-soluble agent for plain and reverse spherification. It reacts with sodium alginate to form a skin around the food item.

Animal feeds

[edit]

Calcium lactate may be added to animal rations as a source of calcium.[29]

Chemistry

[edit]

The compound was formerly an intermediate in the preparation of lactic acid for food and medical uses. The impure acid from various sources was converted to calcium lactate, purified by crystallization, and then converted back to acid by treatment with sulfuric acid, which precipitated the calcium as calcium sulfate. This method yielded a purer product than would be obtained by distillation of the original acid.[12]: p180  Recently ammonium lactate has been used as an alternative to calcium in this process.[14]

Water treatment

[edit]

Calcium lactate has been considered as a coagulant for removing suspended solids from water, as a renewable, non-toxic, and biodegradable alternative to aluminum chloride AlCl
3.[30]

Bioconcrete

[edit]

Addition of calcium lactate substantially increases the compressive strength and reduces water permeability of bioconcrete, by enabling bacteria such as Enterococcus faecalis, Bacillus cohnii, Bacillus pseudofirmus and Sporosarcina pasteurii to produce more calcite.[31][32]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Calcium lactate

View on Grokipedia
from Grokipedia
Calcium lactate is the calcium salt of , a white crystalline powder with the C₆H₁₀CaO₆ and a molecular weight of 218.22 g/mol. It is highly soluble in (approximately 48 g/L at ) but practically insoluble in , making it suitable for various aqueous applications. Recognized as generally safe (GRAS) by the U.S. (FDA) for use as a direct human food ingredient, calcium lactate functions as a firming agent, flavoring agent, , stabilizer, and thickener in foods such as baked goods, products, and beverages. In , it acts as a nutritional supplement to prevent or treat calcium deficiencies, including mild , by providing bioavailable calcium ions that support , muscle function, and nerve transmission after dissociation in the . Approximately 25% of ingested calcium lactate is absorbed in the and proximal via passive and , with 99% of absorbed calcium distributed to the and teeth. Beyond food and pharmaceuticals, it exhibits antibacterial properties and is used to maintain firmness in fresh-cut produce, while its lactate component can serve as an energy source through . Safety profiles indicate low toxicity, with GRAS status affirming its suitability for broad consumption, though it may cause mild eye irritation upon direct contact.

Chemical and physical properties

Molecular structure and formula

Calcium lactate is the calcium salt of , with the molecular formula C₆H₁₀CaO₆ for the form and C₆H₁₀CaO₆·5H₂O for the common pentahydrate form. Its molecular structure consists of two lactate anions, each represented as \ceCH3CH(OH)COO−\ce{CH3CH(OH)COO^-}, coordinated to a single calcium cation, \ceCa2+\ce{Ca^2+}, forming an ionic compound. The of the anhydrous form is 218.22 g/mol. Calcium lactate exists in stereoisomeric forms corresponding to the of : the L-form derived from L-lactic acid, the D-form from D-lactic acid, and the DL-form as a ; the L-form predominates in natural sources due to the prevalence of L-lactic acid in biological processes. The pentahydrate form contains approximately 13% calcium by weight, making it a common source of calcium in applications.

Physical characteristics

Calcium lactate is typically observed as a to off-white crystalline or granules that exhibit slight , meaning it can lose water of hydration when exposed to dry air. This form is odorless and possesses a mild, slightly salty , making it suitable for various applications without imparting strong flavors. Under humid conditions, particularly above 75% relative , the pentahydrate form becomes hygroscopic, rapidly absorbing from the atmosphere, while it effloresces below 35% relative . The density of anhydrous calcium lactate is approximately 1.5 g/cm³. Its varies by hydration state: the form decomposes or melts at 240°C, whereas the pentahydrate loses and becomes around 120°C. in is temperature-dependent and influenced by the degree of hydration. For the form (L(+)-calcium lactate), it is about 4.0 g/100 mL at 10°C and 6.4 g/100 mL at 24°C, reaching approximately 6.7 g/100 mL at 25°C and 7.9 g/100 mL at 30°C. The pentahydrate form shows higher , around 9 g/100 mL at 25°C, and can increase further in the presence of gluconate ions to about 9.74 g/100 mL. It is practically insoluble in but freely soluble in boiling .

Chemical properties

Calcium lactate exhibits a slightly basic pH in aqueous solutions, typically ranging from 7.4 to 8.2 at concentrations of 0.01 to 0.20 mol/L, due to the partial of the lactate ions derived from its molecular structure. This pH behavior reflects the compound's salt nature, where the lactate anion acts as a in . Under normal ambient conditions, calcium lactate demonstrates high , remaining intact without significant degradation at and standard pressures. However, at elevated temperatures, it undergoes , primarily yielding and as key products, along with and evolution during the process. As a neutralization product of with a calcium base such as or , calcium lactate shows limited reactivity under neutral conditions but can form coordination complexes with other hydroxycarboxylates, such as gluconate, in aqueous media, influencing its and interactions. The lactate itself is chiral, possessing two s: the L-form (S configuration, dextrorotatory) and D-form (R configuration, levorotatory), both exhibiting optical activity; in contrast, the racemic DL-form lacks net due to equal proportions of each . In regulatory contexts, calcium lactate is designated as the E327, affirming its established use in approved applications.

Preparation and production

Laboratory synthesis

Calcium lactate is synthesized in the laboratory through the neutralization reaction of with or , a straightforward acid-base process that produces the salt along with water and, in the case of carbonate, gas. The balanced equation for the reaction using is: 2CH3CH(OH)CO2H+CaCO3→Ca(CH3CH(OH)CO2)2+H2O+CO22 \mathrm{CH_3CH(OH)CO_2H} + \mathrm{CaCO_3} \rightarrow \mathrm{Ca(CH_3CH(OH)CO_2)_2} + \mathrm{H_2O} + \mathrm{CO_2} An analogous reaction occurs with calcium hydroxide, yielding: 2CH3CH(OH)CO2H+Ca(OH)2→Ca(CH3CH(OH)CO2)2+2H2O2 \mathrm{CH_3CH(OH)CO_2H} + \mathrm{Ca(OH)_2} \rightarrow \mathrm{Ca(CH_3CH(OH)CO_2)_2} + 2 \mathrm{H_2O} In a typical laboratory procedure, lactic acid is dissolved in water and the calcium source is added gradually with stirring to facilitate neutralization. The mixture is filtered to remove insoluble impurities, and the filtrate is concentrated and cooled to induce crystallization. The crystals are washed and dried under vacuum at 30-50°C to obtain the pentahydrate form, Ca(CH₃CH(OH)COO)₂·5H₂O. Laboratory synthesis allows for high purity, often exceeding 98%, due to the controlled conditions and use of reagent-grade starting materials, with yields typically ranging from 85-95% based on the limiting reactant. The of the product can be precisely controlled by employing enantiopure ; for instance, using L- yields L-calcium lactate, which is the biologically relevant . This neutralization approach originated in early 19th-century chemical investigations of derivatives, building on Jöns Jacob Berzelius's 1808 demonstration of in animal muscles, where calcium salts were employed to isolate and purify the acid from biological sources.

Commercial production

Calcium lactate is commercially produced on a large scale through the microbial of renewable biomass carbohydrates, such as and , using like species of . This process yields , which is then neutralized with to form the calcium salt. The production sequence commences with batch or fed-batch fermentation of the carbohydrate feedstock under controlled anaerobic conditions, typically achieving lactic acid concentrations of around 10% over 2–4 days. Calcium hydroxide is subsequently added to the broth to raise the pH and precipitate calcium lactate as a solid. The resulting slurry undergoes filtration to remove solids, followed by evaporation and cooling-induced crystallization for purification, and concludes with drying to yield a white powder. This method leverages abundant, sustainable sources to support global supply chains. The calcium lactate market was valued at approximately USD 1.85 billion in 2024 (as reported in 2025) and is projected to reach USD 2.23 billion by 2032. The pentahydrate form, Ca(C₃H₅O₃)₂·5H₂O, dominates commercial output owing to its enhanced stability and solubility. Since , biotechnological innovations have focused on sustainable production, including the use of solar-heated reactors for decarbonization in integrated processes.

Uses and applications

Medical uses

Calcium lactate is primarily utilized as a to treat and prevent , a condition characterized by low blood calcium levels, particularly in individuals with dietary deficiencies or conditions impairing calcium absorption. It provides approximately 13% elemental calcium by weight, meaning a typical 325 mg tablet delivers about 42 mg of elemental calcium. This form is well-suited for due to its in , facilitating absorption in the . Available in various oral formulations such as tablets, capsules, and liquids, calcium lactate addresses calcium deficiencies associated with , , and other bone health issues. It is also incorporated into antacids to neutralize stomach while providing supplemental calcium, and into mouthwashes and toothpastes to support oral health by supplying calcium ions that help remineralize enamel and reduce demineralization during acid exposure. In specific therapeutic contexts, calcium lactate serves as an adjunct in managing fluoride poisoning by binding to fluoride ions to form insoluble complexes, thereby reducing absorption and toxicity. For dental applications, its inclusion in toothpastes aids in preventing through enhanced enamel protection. Recommended daily calcium intake for adults is 1,000–1,200 mg of elemental calcium, with calcium lactate exhibiting an absorption rate of approximately 25–30% under typical conditions.

Food industry applications

Calcium lactate serves as a versatile , designated as E327 in the , primarily functioning as a firming agent for fruits and , a flavor enhancer in baked goods, and a in powders. As a firming agent, it strengthens cell walls in , maintaining structural integrity during and storage. In , it improves elasticity and stability, contributing to better volume and texture in breads and pastries while subtly enhancing flavor profiles. In specific applications, calcium lactate prevents enzymatic browning in fresh-cut produce such as apples and by inhibiting activity and stabilizing tissues, thereby extending without compromising sensory qualities. It is commonly used to fortify beverages like fruit juices and dairy products such as and drinks, providing bioavailable calcium to support nutritional enhancement. Additionally, incorporation into sugar-free promotes enamel remineralization when combined with , helping to reduce the risk of by supplying calcium ions that aid in repairing early carious lesions. In , calcium lactate acts as a key agent, typically paired with sodium alginate to create caviar-like textures in liquids; during reverse , the calcium ions alginate molecules to form delicate, burstable spheres that encapsulate flavors without altering taste. This technique allows chefs to produce innovative presentations, such as fruit or beverage "pearls," enhancing culinary creativity while preserving the integrity of delicate ingredients. Nutritionally, calcium lactate enables enrichment in low-dairy or dairy-alternative products, addressing calcium deficiencies in diets with limited traditional sources and improving overall outcomes. The global market for calcium lactate reached USD 176.4 million in 2024, driven by rising demand for fortified functional foods amid increasing awareness. Calcium lactate holds (GRAS) status from the U.S. for use in food at levels not exceeding current good manufacturing practices, with typical concentrations ranging from 0.1% to 1% depending on the application to ensure efficacy without sensory impact.

Animal feed applications

Calcium lactate serves as a highly bioavailable source of calcium in , supporting development in species such as , , and animals. Its organic salt form enhances absorption compared to inorganic alternatives, aiding skeletal growth and mineralization in young . In , supplementation promotes shinbone quality and overall structural integrity, while in , it contributes to robust formation essential for weight-bearing and mobility. For , it is incorporated into feeds to meet calcium needs for skeletal development, particularly in species with high growth rates. In formulations, calcium lactate is commonly added to premixes at concentrations of 1–5% to ensure uniform distribution in complete feeds, with safe inclusion levels up to 30,000 mg/kg for ruminants and pigs as established by the (EFSA). This addition improves quality in laying hens by enhancing shell thickness, strength, and ratio, reducing breakage rates in production systems. Similarly, it supports production in ruminants by providing readily absorbable calcium that maintains demands without disrupting digestive processes. Its superior in —far exceeding that of —facilitates better mixing efficiency in feed preparation and gastrointestinal uptake. For ruminants, calcium lactate enhances health by stabilizing and promoting beneficial microbial activity, serving as an effective alternative to less soluble calcium sources that may contribute to risks. In piglet feeds, it prevents calcium deficiencies during , improving growth performance and reducing stress-related issues when supplemented at around 480 mg/kg. The compound is often produced via of plant-based sugars, offering vegan and dairy-free options suitable for sustainable animal practices. Market demand for calcium lactate in the animal feed segment is growing, driven by needs for efficient supplementation amid rising production. The global feed-grade calcium lactate market, valued at approximately USD 250 million in 2024, is projected to reach USD 400 million by 2033, reflecting expanded use in premixes and fortified feeds.

Industrial applications

In the , calcium lactate serves as a key intermediate in the purification of produced via . During , lactic acid is neutralized with or carbonate to form soluble calcium lactate, which is then crystallized, filtered, and acidified with to regenerate high-purity lactic acid while producing as a . This method enhances recovery efficiency and minimizes impurities compared to direct acidification. Additionally, calcium lactate acts as a precursor in the synthesis of , such as (PLA) and calcium-containing polyurethanes, where it is converted to lactic acid monomers for or direct incorporation into eco-friendly materials. In , calcium lactate functions as a biodegradable coagulant for removing from contaminated water sources, such as water. Optimal dosing, around 0.8 mg/L combined with nanofiltration at 60 psi, achieves significant reduction and meets purification standards without generating harmful residues. It also aids in pH stabilization during coagulation-flocculation processes, with moderate concentrations (e.g., 2-6 g/L) effectively buffering at pH 5 to promote and in . Calcium lactate is widely applied in bioconcrete production as an additive that promotes bacterial-induced calcite precipitation, enabling self-healing properties in cementitious materials. By providing calcium ions to ureolytic like Sporosarcina pasteurii, it facilitates the formation of crystals within cracks, increasing by up to 25% and reducing water permeability by over 50% compared to unmodified . This application enhances durability in , particularly in harsh environments, by supporting microbial metabolism without compromising structural integrity. Beyond these core uses, calcium lactate stabilizes emulsions in , reducing interfacial tension and improving the longevity of formulations in moisturizers, shampoos, and hair dyes. In , it aids and finishing processes as a fixative, particularly in reactive dyeing where it enhances color retention on fabrics, and in deliming to efficiently remove lime residues due to its high . It also serves as a curing agent in sustainable textile innovations, such as alginate-based fibers for carbon-negative materials. Historically, calcium lactate's industrial role centered on chemical intermediates for lactic acid recovery, but it has shifted toward sustainable applications in green technologies, driven by its biodegradability and compatibility with microbial processes. Post-2024, its expansion into specialty chemicals has accelerated, with market growth reflecting increased adoption in eco-friendly and bioconcrete, projected to reach USD 1.88 billion globally by 2025.

Safety and regulatory status

Toxicity and side effects

Calcium lactate is affirmed as (GRAS) for use as a direct human food ingredient by the U.S. (FDA) under 21 CFR 184.1207, based on its history of safe use in food products. It exhibits low acute oral , with an LD50 greater than 5,000 mg/kg in rats, indicating minimal risk from single exposures at typical dietary levels. Common side effects from oral consumption are primarily gastrointestinal, including , , , and abdominal discomfort, which typically occur with higher doses and resolve upon discontinuation. Excessive intake exceeding the tolerable upper intake level (UL) for elemental calcium (2,500 mg/day for adults aged 19-50 years and 2,000 mg/day for those over 50 years) can lead to hypercalcemia, manifesting as symptoms such as , , loss of , , and increased . Calcium lactate can interact with certain medications, notably reducing the absorption of by forming insoluble chelates in the ; administration should be separated by at least 2-3 hours to minimize this effect. It may also bind to oxalates in high-oxalate foods like or , potentially decreasing calcium and increasing kidney stone risk in susceptible individuals. Allergic reactions to calcium lactate are rare but may include skin rash, itching, or swelling, particularly in those with sensitivities to derivatives; immediate medical attention is advised if such symptoms occur. In powder form, inhalation of dust can irritate the , causing coughing or throat discomfort, though chronic exposure risks are low based on safety data. Overdose management focuses on supportive care, including intravenous hydration to promote calcium and monitoring of serum calcium levels, as no specific exists; symptoms like severe or hypercalcemia should prompt evaluation.

Regulatory approvals

In the United States, calcium lactate is affirmed as (GRAS) for use as a direct ingredient, including as a firming agent, agent, , supplement, and stabilizer, with no specific limitations other than current good manufacturing practices. It is also approved for use in dietary supplements as a source of calcium under 21 CFR 184.1207. In the , calcium lactate is authorized as the E327, functioning primarily as an acidity regulator, firming agent, and sequestrant, and is permitted in a wide range of categories at levels (the amount necessary to achieve the intended effect without a numerical maximum) in most cases, though specific restrictions apply to certain products like infant formulae where it is prohibited. For example, in and cheese preparations, usage is allowed up to levels that do not exceed good manufacturing practices, with no fixed upper limit specified beyond overall additive regulations. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an (ADI) for calcium lactate of "not specified," indicating no safety concern at levels conforming to good manufacturing practices, based on its evaluation as a calcium salt of with established metabolic safety. In , calcium lactate is listed as a permitted by the Canadian Food Inspection Agency (CFIA) and , approved for use as an acidity regulator, firming agent, and nutrient in various foods such as baking powders, unstandardized foods, and blends of prepared fish and meat, subject to good manufacturing practices. Similarly, in , it is designated as a by the Ministry of Health, Labour and Welfare (MHLW) under the positive list system, approved for uses including as a firming agent and acidity regulator in foods without specified maximum levels beyond general safety standards. The global calcium lactate market was valued at approximately USD 1.1 billion in , with projections indicating growth at a (CAGR) of 5.5% through 2033, reaching around USD 1.78 billion, driven by increasing demand in for nutritional enhancement and emerging applications in bioconcrete production. As of November 2025, no major regulatory changes have occurred post- for food and feed uses. It is also used in as a pH adjuster and stabilizer.

References

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