Calcium lactate
Score impact
0.00
points/product
Description
Calcium lactate (E327) is a food additive that acts as an acidity regulator, preservative, and calcium fortifier. It is industrially obtained by neutralizing lactic acid (E270) with calcium carbonate or calcium hydroxide. Lactic acid can be of natural origin (bacterial fermentation of sugars) or synthetic.
The resulting product is a white crystalline powder, odorless, with a slightly salty and bitter taste. It is soluble in water and slightly soluble in ethanol. Its chemical formula is C6H10CaO6 and its molar mass is 218.22 g/mol. Calcium lactate is used to regulate acidity, improve texture, act as a water retention agent, and as a source of calcium in foods.
Its history as an additive dates back to the early 20th century, and it was approved in the European Union as a safe food additive. The European Food Safety Authority (EFSA) has evaluated E327 several times, establishing an acceptable daily intake (ADI) of "not specified," meaning it is not considered a health risk in the amounts normally consumed.
The World Health Organization (WHO) has also evaluated it and considers it safe. On food labels, it must appear as "calcium lactate" or "E327." Overall, calcium lactate is a safe and well-tolerated food additive, although very high doses could cause mild side effects.
Calcium lactate (E327) is used in a wide variety of food categories. According to EC Regulation 1333/2008, it is authorized in products such as: canned fruits and vegetables, jams, jellies, marmalades, fine bakery products, dairy desserts, ice cream, soft drinks, beer, cider, wines, and as a calcium fortifier in plant-based milks and juices.
In the Spanish market, it is found in products such as sliced bread (to improve texture), jams (as an acidity regulator), isotonic drinks (to provide calcium), and canned fruits (to maintain firmness). Authorized limits vary by category: for example, in jams up to 1 g/kg, in fine bakery products up to 5 g/kg, and in non-alcoholic beverages up to 0.5 g/kg. Compared to the FDA, which considers it GRAS (Generally Recognized as Safe) without specific limits, the EU sets maximum limits for certain products. Japan also allows it as a food additive with similar restrictions.
Calcium lactate (E327) is generally safe in the amounts used in foods. EFSA and WHO have established that there is no evidence of significant adverse effects in humans at normal consumption levels. However, at very high doses (supplements or excessive consumption of fortified foods), it could cause mild side effects such as gastrointestinal discomfort, bloating, gas, or diarrhea, due to calcium's ability to interfere with the absorption of other minerals.
No carcinogenic, mutagenic, or teratogenic effects have been documented. Sensitive populations include people with hypercalcemia or kidney failure, who should monitor their calcium intake. No significant interactions with medications are known, although calcium can reduce the absorption of tetracyclines and bisphosphonates if taken simultaneously.
In conclusion, EFSA considers E327 safe under authorized conditions of use, and no numerical ADI has been established because it is not considered a health risk.
- Calcium lactate
- Calcium lactate
- Calcium lactate
- Calcii lactas
- Lactic acid calcium salt
- Calcium dilactate
- Calcium salt of lactic acid
- Hydrated calcium lactate
- Anhydrous calcium lactate
- Calcium dilactate
- Calcium salt of 2-hydroxypropanoic acid
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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