Calcium lactate
 | |
| Names | |
|---|---|
| IUPAC name
calcium 2-hydroxypropanoate | |
| Other names
calcium lactate 5-hydrate, calcium lactate, 2-hydroxypropanoic acid calcium salt pentahydrate | |
| Identifiers | |
814-80-2  | |
| 3D model (Jmol) | Interactive image |
| ChEMBL | ChEMBL2106111  |
| ChemSpider | 12592 |
| ECHA InfoCard | 100.011.278 |
| E number | E327 (antioxidants, ...) |
| PubChem | 13144 |
| UNII | 2URQ2N32W3 |
| |
| |
| Properties | |
| C6H10CaO6 | |
| Molar mass | 218.22 g/mol |
| Appearance | white or off-white powder |
| Odor | slightly efflorescent |
| Density | 1.494 g/cm3 |
| Melting point | 240 °C (464 °F; 513 K) (anhydrous) 120 °C (pentahydrate) |
| 7.9 g/100 mL (30 °C) | |
| Solubility | very soluble in methanol, insoluble in ethanol |
| Acidity (pKa) | 6.0-8.5 |
| Refractive index (nD) |
1.470 |
| Pharmacology | |
| A12AA05 (WHO) | |
| Hazards | |
| NFPA 704 | |
| 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). | |
| verify (what is ?) | |
| Infobox references | |
Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as an ingredient in baking powder) and given medicinally. Its E number is E327. It is created by the reaction of lactic acid with calcium carbonate or calcium hydroxide.
Cheese crystals usually consist of calcium lactate, especially those found on the outside, on younger cheese, and on Cheddar cheese.[1][2]
In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. Calcium lactate can be absorbed at various pHs 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 to chewing gum containing xylitol, it increases the remineralization of tooth enamel.[3] It 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.[4]
It is also found in some over the counter mouth washes.
References
- ↑ Stephie Clark & Shantanu Agarwal (April 27, 2007). "Chapter 24: Cheddar and Related Hard Cheeses. 24.6: Crystal Formation". In Y. H. Hui. Handbook of Food Products Manufacturing (1st ed.). Wiley-Interscience. p. 589. ISBN 978-0470049648.
- ↑ Phadungath, Chanokphat (2011). The Efficacy of Sodium Gluconate as a Calcium Lactate Crystal Inhibitor in Cheddar Cheese (Thesis). University of Minnesota. Retrieved October 12, 2013.
- ↑ Sudaa, R.; T. Suzukia; R. Takiguchib; K. Egawab; T. Sanob; K. Hasegawa (2006). "The Effect of Adding Calcium Lactate to Xylitol Chewing Gum on remineralization of Enamel Lesions". Caries Research. 40 (1): 43–46. doi:10.1159/000088905. PMID 16352880.
- ↑ Luna-Guzman, Irene; Diane M. Barrett (2000). "Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes". Postharvest Biology and Technology. 19: 16–72. doi:10.1016/S0925-5214(00)00079-X.
Liens externes
- Video : example of use of calcium lactate, Calcium lactate and sodium alginate are probably the most popular additives in molecular gastronomy.