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1.What is Calcium Lactate?

Calcium lactate is an organic compound that is used by the beverage industry as a source of calcium to fortify fruit juices. Calcium lactate promotes the growth of bean sprouts and the degradation of phytic acid, and is commonly used as a calcium supplement to promote the calcification of bones and teeth, maintain the normal excitability of nerves and muscles, and reduce capillary permeability. Because of its small solubility, it is usually administered orally only. Appearance: white or milky white crystalline powder Solubility: soluble in hot water, insoluble in ethanol, chloroform and ether. Stable at room temperature and pressure, avoid contact with oxides almost odorless, basically tasteless, slowly dissolved in water into a transparent or slightly turbid solution. Easily soluble in hot water, almost insoluble in ethanol, ether and chloroform, slightly weathered in the air, heated to 150 ° C becomes anhydrous.

2.How is Calcium Lactate produced?

The rice is pasteurized by high pressure, diluted with water and cooled to 50-53C, accessed to Aspergillus niger and Lactobacillus deuterococcus, fermented to get metabolites of lactic acid, and then added to calcium phosphate and neutralization, to get the crude calcium lactate, and then finally refining, or calcium carbonate neutralization of dilute lactic acid, and then evaporation of the solution and the production. Refining process is the use of magnesium chloride and calcium hydroxide generated by the action of magnesium hydroxide, which has the nature of cohesion, so that part of the impurities and proteins in the fermentation broth cohesion removed, and then by vacuum concentration, crystallization, refining and calcium lactate. Then it is concentrated in vacuum, crystallized and refined to obtain calcium lactate.

3.How is Calcium Lactate stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Calcium Lactate used for?

As a food additive, it serves many functions. These include flavoring agents (giving a sour taste to carbonated beverages, juice drinks, and dessert foods), preservatives (preventing the growth of spoilage microorganisms and inhibiting enzyme activity), chelating agents (chelating metals that can cause oxidation and discoloration), buffering agents (controlling acidity), gelling agents (controlling the gelling mechanism of pectin and seaweed gum in sauce-like foods), and coagulants. , buffering agent (to control acidity), gelling agent (to control the gelling mechanism of pectin, seaweed gum, etc. in saucy foods), coagulant (acid coagulation and precipitation of milk proteins, soy proteins), and so on. The selection of edible acids should take into account the flavor pattern, pH, solubility and dissolution rate, moisture absorption, chemical activity, etc. according to the application.