Calcium lactate

Calcium lactate

Names
IUPAC name calcium 2-hydroxypropanoate
Other names calcium lactate 5-hydrate, calcium lactate, 2-hydroxypropanoic acid calcium salt pentahydrate
Identifiers
CAS Number	814-80-2
ChEMBL	ChEMBL2106111
ChemSpider	12592
Jmol interactive 3D	Image
PubChem	13144
UNII	2URQ2N32W3
InChI InChI=1S/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2 Key: MKJXYGKVIBWPFZ-UHFFFAOYSA-L 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
SMILES [Ca+2].[O-]C(=O)C(O)C.[O-]C(=O)C(O)C
Properties
Chemical formula	C6H10CaO6
Molar mass	218.22 g/mol
Appearance	white or off-white powder
Odor	slightly efflorescent
Density	1.494 g/cm^3
Melting point	240 °C (464 °F; 513 K) (anhydrous) 120 °C (pentahydrate)
Solubility in water	7.9 g/100 mL (30 °C)
Solubility	very soluble in ethanol
Acidity (pKa)	6.0-8.5
Refractive index (nD)	1.470
Pharmacology
ATC code	A12AA05
Hazards
NFPA 704	0 1 0
Flash point	Not applicable
Autoignition temperature	No data
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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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

1. Stephie Clark and 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 (1 ed.). Wiley-Interscience. p. 589. ISBN 978-0470049648.
2. 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.
3. 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.
4. 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.