Calcium lactate
Calcium lactate
Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as a baking powder) and given medicinally. Its E number is E327. It is often used in processed foods and beverages as a firming agent, thickener, flavor enhancer and leavening agent.
Pronunciation
Calcium lactate is pronounced as /ˈkalsiəm ˈlaktāt/.
Etymology
The term "Calcium" is derived from the Latin word 'calx' which means 'lime', and "lactate" comes from the Latin word 'lac' or 'lactis' meaning 'milk', as lactic acid (which forms lactate) was first isolated from sour milk.
Related Terms
- Lactic acid: An organic acid that is formed in sour milk, and produced in the muscle tissues during strenuous exercise.
- Calcium carbonate: A common substance found in rocks as the minerals calcite and aragonite and is the main component of pearls and the shells of marine organisms, snails, and eggs.
- E number: A code for substances that are used as food additives.
- Firming agent: A food additive used to maintain the crispness or firmness of fruits and vegetables or in canned and frozen foods.
- Thickener: A substance that can increase the viscosity of a liquid without substantially changing its other properties.
- Flavor enhancer: A substance that is added to a food or drink to improve its flavor.
- Leavening agent: A substance used in doughs and batters that causes them to rise.
External links
- Medical encyclopedia article on Calcium lactate
- Wikipedia's article - Calcium lactate
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