Calcium lactate
[CAS# 814-80-2]

Identification

• Classification: API >> Water, electrolyte and acid-base balance regulator >> Electrolyte balance regulator
• Name: Calcium lactate
• Synonyms: Lactic acid calcium salt (2:1); Calcium dilactate
• Molecular Formula: 2(C₃H₅O₃)^.Ca
• Molecular Weight: 218.22
• CAS Registry Number: 814-80-2
• EC Number: 212-406-7
• SMILES: CC(C(=O)[O-])O.CC(C(=O)[O-])O.[Ca+2]

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H319
• Precautionary Statements: P264+P265-P280-P305+P351+P338-P337+P317

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319

Discovory and Applicatios

Calcium lactate was first discovered and synthesized in the 19th century, stemming from advances in organic chemistry and the understanding of lactates. Chemically, it is the calcium salt of lactic acid, with the molecular formula C6H10CaO6. The compound exists as a white crystalline solid and has a high solubility in water, making it suitable for a wide range of applications in both nutrition and industry.

One of the main advantages of calcium lactate is its superior bioavailability over other calcium salts such as calcium carbonate. The presence of lactic acid enhances calcium absorption in the intestine, ensuring that the body can effectively use calcium for bone mineralization and other physiological functions. This makes calcium lactate a top choice for dietary supplements to maintain bone density and prevent osteoporosis, especially for those who have difficulty absorbing calcium.

In the food industry, calcium lactate has a variety of uses, primarily as a food additive and calcium fortifier. It is often used to improve the texture, firmness, and stability of processed foods such as cheese, baked goods, and meat products. Calcium lactate also acts as a leavening agent in baking, aiding in the expansion and texture of bread and pastries. It enhances the nutritional value of beverages such as fortified juices and dairy products, supporting bone health and overall dietary needs.

In addition to nutraceuticals, calcium lactate has applications in a variety of industrial fields. It is used in pharmaceutical formulations as a calcium supplement in tablets, capsules, and liquid medications. The compound�s solubility and compatibility with other ingredients make it suitable for the production of oral rehydration salts and antacid preparations, which help treat calcium deficiency and digestive disorders.

Advances in production methods focus on improving the sustainability and efficiency of calcium lactate manufacturing. Biotechnological approaches, including fermentation processes using lactic acid bacteria, offer environmentally friendly alternatives to traditional chemical synthesis. These innovations reduce environmental impact and promote sustainable practices, in line with global efforts toward green chemistry and responsible manufacturing.

Future research efforts are aimed at exploring new applications of calcium lactate in biomedical engineering and biomaterials science. Potential advances include its incorporation into bioactive coatings for medical implants and controlled-release drug delivery systems, leveraging its biocompatibility and calcium-releasing properties. Additionally, ongoing studies aim to elucidate the compound�s role in promoting bone health and its potential efficacy in managing chronic diseases.

References

2024. Acute Response of Calcium Lactate Supplementation on the Athletic Performance of Soccer Players Under the Age of 15. Pediatric Exercise Science, 36(4).
DOI: 10.1123/pes.2023-0155

2023. Effect of soluble corn fibre and calcium supplementation on bone mineral content and bone mineral density in preadolescent Malaysian children�a double-blind randomised controlled trial (PREBONE-Kids Study). Osteoporosis international : a journal established as result of cooperation between the European Foundation for Osteoporosis and the National Osteoporosis Foundation of the USA, 34(5).
DOI: 10.1007/s00198-023-06702-0

2021. Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon. International Journal of Food Microbiology, 357.
DOI: 10.1016/j.ijfoodmicro.2021.109285