Calcium lactate is manufactured by neutralizing lactic acid with calcium carbonate or calcium hydroxide, followed by purification, crystallization, and drying. The product is a white to cream-colored crystalline powder or granule with a mild, slightly sweet taste that does not impart bitterness to food products. It contains approximately 13% elemental calcium and exhibits good water solubility.
This makes it suitable for clear beverage fortification applications. Calcium lactate is highly bioavailable and gentle on the digestive system. It contributes to its widespread use in nutritional and pharmaceutical formulations. The ingredient is multifunctional, serving simultaneously as a calcium source, pH regulator, and texture modifier in diverse food applications.
