Calcium Lactate Raw Materials Calcium Lactate Powder

CAS:814-80-2

MF:C3H8CaO3

MW:132.17

EINECS:212-406-7

Specification: 99% min Calcium Lactate Powder

Sample:Calcium Lactate Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Calcium Lactate Powder Usage and Synthesis.

Calcium lactate, white granule or powder, easily soluble in hot water, insoluble in ethanol, ether or chloroform; it is a good agent for calcium supplementation and an ideal additive for calcium fortified food; it has the effect of reducing the permeability of capillaries, maintaining the normal excitability of nerves and muscles, assisting in the prevention and treatment of various allergic disorders, and maintaining vigorous energy and stamina, etc.; at the same time, it has the advantages of high solubility, physiological compatibility, and the root of the acid is directly absorbed and metabolised without retention, etc.; therefore, it is regarded as an extremely ideal calcium substance. At the same time, it also has the advantages of high solubility, large physiological tolerance, acid root is directly absorbed and metabolised without accumulation, etc.; therefore, it is regarded as a kind of extremely ideal calcium substance.

In medicine, it can be used to treat calcium deficiency and allergic diseases, and can also be used as a coagulant.

In food, it is often used as a calcium fortifier, and is a necessary calcium supplement for children, the elderly and pregnant women. It is also used as epidermal hardener for fruit and vegetable food processing.

As a feed additive in the feed industry, it can increase the yield of milk, reduce the shell breaking rate of eggs and promote the growth of young animals.

Uses of Calcium Lactate.

Calcium lactate is a good calcium fortifier for feed, with better absorption than inorganic calcium. It can be used in baby food, the use amount is 23~46g/kg; in cereal and its products is 12~24g/kg; in drinking liquid and milk drink is 3~6g/kg. it is also used as bulking agent and buffer for bread baking powder.

Used as calcium agent for nutritional fortification, buffer and bulking agent for bread and cakes.

It can also be used in bread, pastry, noodle food, market-made milk powder, tofu, soya bean paste, pickled products, and so on. As a fortifier, it is easily absorbed with other calcium.

Used as medicine to prevent and control calcium deficiency, such as rickets, tetany, as well as women's pregnancy, lactation calcium supplementation.

Used as food additives, fortification of children's nutritional food, and as calcium supplement in medical treatment.

Appliance of Calcium Lactate.

1. In medicine, it can be used for the treatment of calcium deficiency, such as tetany, skeletal dysplasia, rickets; also used in chronic renal failure patients with hypocalcaemia; also used in allergic diseases and tuberculosis adjuvant therapy; also used as a coagulant.

2. Food additives, calcium used as a food fortifier, used in baby food, dairy products, bread, pastries, confectionery, soy products, pickles, etc., this product as a calcium supplement is more easily absorbed than other products; used as a buffer for bread, pastries and puffing agent.

3. It is also often used as epidermal hardener for fruit and vegetable food processing.

4. As a feed additive in the feed industry, it can increase milk production, reduce the shell breaking rate of eggs, and promote the growth of young animals.

Product Method of  Bulk Calcium Lactate Powder.

Rice is pasteurised by high pressure, diluted with water and cooled to 50-53℃, accessed to Aspergillus niger and Lactobacillus deuterococcus, fermented to get metabolite lactic acid, then added to calcium phosphate neutralisation, to get crude calcium lactate, and then finally refined, or neutralised dilute lactic acid solution with calcium carbonate, then evaporated the solution and produced. 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 the vacuum concentration, crystallisation, refining and calcium lactate.