Calcium lactate

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Calcium lactate
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Names
IUPAC name
calcium 2-hydroxypropanoate
Other names
calcium lactate 5-hydrate,
calcium lactate,
2-hydroxypropanoic acid
calcium salt pentahydrate
Identifiers
814-80-2 YesY
ChEMBL ChEMBL2106111 N
ChemSpider 12592 YesY
Jmol 3D model Interactive image
PubChem 13144
UNII 2URQ2N32W3 YesY
  • InChI=1S/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2 YesY
    Key: MKJXYGKVIBWPFZ-UHFFFAOYSA-L YesY
  • InChI=1/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2
    Key: MKJXYGKVIBWPFZ-NUQVWONBAM
  • [Ca+2].[O-]C(=O)C(O)C.[O-]C(=O)C(O)C
Properties
C6H10CaO6
Molar mass 218.22 g/mol
Appearance white or off-white powder
Odor slightly efflorescent
Density 1.494 g/cm3
Melting point 240 °C (464 °F; 513 K) (anhydrous)
120 °C (pentahydrate)
7.9 g/100 mL (30 °C)
Solubility very soluble in ethanol
Acidity (pKa) 6.0-8.5
1.470
Pharmacology
ATC code A12AA05
Vapor pressure {{{value}}}
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as an ingredient in baking powder) and given medicinally. Its E number is E327. It is created by the reaction of lactic acid with calcium carbonate or calcium hydroxide.

Cheese crystals usually consist of calcium lactate, especially those found on the outside, on younger cheese, and on Cheddar cheese. [1][2]

In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. Calcium lactate can be absorbed at various pHs and does not need to be taken with food for absorption for these reasons.

Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel.[3] It is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.[4]

It is also found in some over the counter mouth washes.[citation needed]

References

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