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

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Calcium Lactate Usage and Function.

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.

1. In medicine, it can be used for the treatment of calcium deficiency, such as tetany, skeletal dysplasia, rickets; it is also used for hypocalcemia in patients with chronic renal failure; it can also be used for the auxiliary treatment of allergic diseases and tuberculosis; it can also be 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 and puffing agent for bread, pastries.

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

4. In the feed industry as a feed additive, can increase milk production, reduce the shell breaking rate of eggs, promote the growth of young animals.

Uses of Calcium Lactate.

Used as calcium agent for nutritional fortification, buffering agent and bulking agent for bread and cakes. It can also be used in bread, pastries, noodle foods, municipal milk powder, tofu, soybean paste, and pickled products. 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.

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

It is used as food additive, fortification agent of children's nutritional food, and used to supplement calcium in medical treatment.

Preparation of Calcium Lactate.

Eggshell direct neutralization method

(1) Eggshell pretreatment: first of all, the eggshells are placed in the cleaning pool, with 20 ℃ of water to soak the eggshells for 30min, the ratio of eggshells to water is 1︰(2~2.5). The soaked eggshells were rinsed with water to remove the dirt attached on the eggshells. Then put the cleaned eggshells into the tunnel-type air blower dryer at 55 ℃ to dry for 12 h. Then pulverize the dried eggshells, pass through a 40-mesh sieve, and store for spare.

(2) Neutralization reaction: weigh 10g of eggshell powder in a 250mL beaker, slowly add a certain amount of lactic acid and its reaction, 100mL of distilled water was added to the reaction system in 3 times, in order to prevent the occurrence of overflow phenomenon needs to be stirred while adding water. Water bath thermostat to control the reaction temperature, when there is no longer bubbles produced when the reaction is complete. 

(3) Filtering, concentration: After the reaction is complete, warm Chemicalbook to 70 ℃, dissolve the generated calcium lactate, and while hot, filtering calcium lactate mother liquor, and then the mother liquor for heating and concentration, when the mother liquor of calcium lactate concentration reaches 145 ~ 155g / L range, cooling and static crystallization for 24h. Separation of the crystals and mother liquor, due to the solubility of calcium lactate in water is larger, the crystallization of mother liquor Due to the large solubility of calcium lactate in water, a large amount of calcium lactate remains in the crystallized mother liquor, which is crystallized again after concentration and combined with the crystals.

(4) Elution and drying: add appropriate amount of anhydrous ethanol, wash the calcium lactate crystals generated by the reaction, remove the unreacted lactic acid and other residues attached to the surface. The alcohol washed calcium lactate placed in an electric blast drying oven using low-temperature static drying, drying temperature is not higher than 80 ℃, drying 8 ~ 12h, when the calcium lactate heated to reduce the mass fraction of 15% ~ 20%, can be crushed, sieved, packaged with white powdered calcium lactate finished products.

Product method of Bulk Calcium Lactate Powder.

Rice is pasteurized by high pressure, diluted with water and cooled to 50-53 ℃, access to Aspergillus niger and Lactobacillus deuterococcus, fermentation to get metabolites lactic acid, and then add calcium phosphate to neutralize and get crude calcium lactate, and then finally refinement, or use calcium carbonate to neutralize the dilute lactic acid solution, and then evaporation of 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 vacuum concentration, crystallization, refining and calcium lactate.