Calcium lactate E327 is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number is E327. Some cheese crystals consist of calcium lactate. Though Calcium lactate E327 is considered safe, some are convinced it has potentially dangerous health effects.
What Is Calcium Lactate E327?
Calcium Lactate E327 is a fast dissolving source of calcium that can be used in food, beverage, and nutrition products as a buffer, paste regulator, yeast food, nutrition additive, curing agent, anti oxidation synergist, antioxidant, fruit and vegetable color protective agent, flavoring agent, and flavor improver.
Possible Side Effects of Calcium Lactate E327
Calcium Lactate is generally considered a safe ingredient. The side effects may:
- nausea or vomiting;
- decreased appetite;
- dry mouth or increased thirst; or.
- increased urination.
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Calcium Lactate is considered safe by FDA.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Calcium Lactate E327 populations. Better consult to your doctor if you would like to intake Calcium Lactate E327.
1. Efficient calcium lactate production by fermentation coupled with crystallization-based in situ product removal. [Bioresour Technol. 2014 Jul] Author: Xu K, Xu P.
2. Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos. [J Food Sci. 2014 May] Author: Ngamchuachit P, Sivertsen HK, Mitcham EJ, Barrett DM.
3. Calcium lactate pre-rinse increased fluoride protection against enamel erosion in a randomized controlled in situ trial. [J Dent. 2014 May] Author: Turssi CP, Hara AT, Amaral FL, França FM, Basting RT.
4. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. [J Dairy Sci. 2014 Apr] Author: Rajbhandari P, Kindstedt PS.