calcium lactate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 乳酸钙 |
| English name | calcium lactate |
| INS/E number | INS 327 |
| Functional class | Acidity regulator, Emulsifying salt, Firming agent, Flour treatment agent, Thickener |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
calcium lactate (INS 327) is a Acidity regulator, Emulsifying salt, Firming agent, Flour treatment agent, Thickener food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to adjust protein charge so cheese proteins emulsify evenly and prevent fat separation.Used to maintain or enhance the firmness and crispness of fruits, vegetables and canned foods.Used to improve baking quality of flour, e.g. bleaching and strengthening gluten.Used to increase viscosity and improve mouthfeel and body.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).E.g. citrates, phosphates, tartrates.Commonly calcium salts (e.g. calcium chloride, calcium lactate).E.g. ascorbic acid (vitamin C) as an improver.Mostly natural polysaccharides or proteins (e.g. pectin, xanthan, carrageenan, starch).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Purified.Also includes some aluminium salts (e.g. potassium aluminium sulphate).Includes synthetic improvers such as benzoyl peroxide, azodicarbonamide.Some are modified for performance (e.g. hydroxypropyl starch, CMC).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Stabilise emulsion
- Prevent fat separation
- Improve texture
- Enhance firmness
- Keep produce crisp
- Improve canned-food quality
- Improve baking performance
- Bleach flour
- Strengthen gluten network
- Increase viscosity
- Improve body and mouthfeel
- Stabilise suspensions
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Processed cheese
- Recombined cheese
- Canned fruits/vegetables
- Soy products
- Jam
- Pickled foods
- Wheat flour
- Bakery ingredients
- Sauces
- Soups
- Jelly
- Yoghurt
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Safe within permitted use; excess phosphates may affect calcium–phosphorus balance.Safe within permitted use; aluminium salts have scope restrictions.All evaluated with restricted scope and residues; some are banned in certain regions.Mostly indigestible polysaccharides, safe within permitted use; some act as dietary fibre.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
calcium lactate is a Acidity regulator, Emulsifying salt, Firming agent, Flour treatment agent, Thickener, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.