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Calcium lactate is a white, odorless powder that finds a place in the world of food additives, pharmaceuticals, and industrial materials. The compound forms by neutralizing lactic acid—often derived from fermentation—using calcium carbonate or calcium hydroxide. Unlike chalky-tasting calcium supplements, calcium lactate dissolves easily, making it a go-to ingredient in many food products. Its chemical formula, C6H10CaO6, reflects a mixture of calcium and lactic acid, and the molecular structure gives it versatility beyond just a raw material for supplements. You can spot calcium lactate by its fine, white granular powder or as solid flakes and even pearls, depending on the production method.
The structure consists of two lactate molecules bonded to a central calcium ion, which offers good stability and solubility in water. This makes it a helpful option in applications needing an easily absorbed form of calcium. With a molar mass of 218.22 g/mol, and a density hovering around 1.5 g/cm³ in the solid state, the material behaves predictably during storage and transport. It starts as a solid—powder, crystals, or flakes—but dissolves smoothly, allowing for the creation of clear solutions up to approximately 5 g/100 mL at 25°C. That solubility makes it useful in settings where quick mixing is necessary. Unlike some calcium salts, calcium lactate does not impart a chalky taste to foods and drinks, which boosts its popularity in many formulations.
You’ll see calcium lactate supplied as a pure white, nearly odorless powder, or occasionally in crystalline or pearl form. The powder is free-flowing and resists clumping, so you don’t struggle with dust clouds or sticky lumps. The density means a little goes a long way, and bulk shipments make it practical for both large-scale manufacturing and smaller, artisanal applications. If you handle it, the powder feels fine and almost silky, similar to cornstarch. In solution, it is clear or milky with no distinctive aroma or color.
Manufacturers sell calcium lactate using well-documented benchmarks to ensure reliability across industries. For example, a product might guarantee purity of at least 98% on a dry basis, with a moisture content no higher than 12%. pH of a 5% solution usually lands around 6.6 to 8.2, a range that helps confirm there’s no significant contamination by acidic or basic impurities. HS Code 2918.19 covers calcium lactate for customs and shipping, grouped under salts and esters of lactic acid. Rigorous attention is paid to raw material sourcing because contaminants—such as heavy metals—must remain below very strict limits, both for food safety and occupational hygiene.
Calcium lactate rates as a low-toxicity chemical. You see it in foods and pharmaceuticals, thanks to a history of safe use. But as with any powdered chemical, inhaling dust can irritate airways, especially after long exposure in poorly ventilated areas. People with milk allergies don’t have reason to worry, since lactic acid comes from fermentation, not milk. Still, any bulk manufacturer ensures employees wear protective equipment, with emergency washing stations nearby, especially during large-scale weighing or mixing. Accidental eye contact means prompt flushing, because the dust irritates mucous membranes. Rare cases of sensitivity can show up as skin redness or respiratory symptoms. The chemical is not considered hazardous or harmful in regular use, but safety data sheets outline clear instructions to minimize any risk.
Most commonly, calcium lactate reaches users as a fine, free-flowing powder. Some industries need it as larger flakes or pearls, which can help manage dust or blend better in automated systems. The crystalline variety looks like tiny sugar grains, while liquid solutions (created by dissolving the powder) are used in pharmaceutical or beverage settings where dust-free handling matters. The form chosen links to the end use—powder for food fortification, crystals for laboratory reagents, and pearls for specialized water treatment systems.
In foods, calcium lactate enriches products—juices, plant-based drinks, yogurts—without affecting taste or texture. The high solubility means it mixes easily, even at cold temperatures, so it doesn’t leave gritty residue. As a pharmaceutical ingredient, it supplies calcium to people with deficiencies, offering an alternative to calcium carbonate or citrate, especially for those with sensitive stomachs. Beyond nutrition, calcium lactate finds work as a firming agent in fruit and vegetable canning, and as a setting agent in molecular gastronomy, where accurate texture means professional-looking dishes. It pops up in water treatment as a gentle calcium booster, and in construction for concrete additives, softening water, or controlling dust in industrial plants.
Quality starts with the right raw materials—pharmaceutical and food grades rely on inputs free of residues or heavy metals. Sourcing lactic acid from trusted fermentation processes gives the highest consistency and traceability, and partners supplying calcium carbonate or hydroxide need to meet clear purity benchmarks. Reliable quality control at the raw material stage protects supply chains from disruption and prevents costly recalls downstream.
Handling calcium lactate presents a few responsibilities. Dust controls and safe storage save time and reduce health risks, especially in facilities using several tons per month. Transparent labeling—supported by documentation on purity, source, and safety—raises trust for every customer, especially in food and supplement channels. Taking the time to document production batches and test against agreed standards helps companies achieve repeatable results, pass regulatory inspections, and compete successfully for discerning buyers. For new uses, close attention to solubility and pH holds the key to performance, especially when blending in sensitive environments like baby foods or fortifying drinking water.
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
