Calcium lactate

Calcium lactate

Names
IUPAC name calcium 2-hydroxypropanoate
Other names calcium lactate 5-hydrate, calcium lactate, 2-hydroxypropanoic acid calcium salt pentahydrate
Identifiers
CAS Number	814-80-2 Y
3D model (Jmol)	Interactive image
ChemSpider	12592 Y
ECHA InfoCard	100.011.278
E number	E327 (antioxidants, ...)
PubChem CID	13144
UNII	2URQ2N32W3 Y
InChI InChI=1S/2C3H6O3.Ca/c2*1-2(4)3(5)6;/h2*2,4H,1H3,(H,5,6);/q;;+2/p-2 Y Key: MKJXYGKVIBWPFZ-UHFFFAOYSA-L Y 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
SMILES [Ca+2].[O-]C(=O)C(O)C.[O-]C(=O)C(O)C
Properties
Chemical formula	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)
Solubility in water	7.9 g/100 mL (30 °C)
Solubility	very soluble in methanol, insoluble in ethanol
Acidity (pKa)	6.0-8.5
Refractive index (nD)	1.470
Pharmacology
ATC code	A12AA05 (WHO)
Hazards
NFPA 704	0 1 0
Flash point	Not applicable
Autoignition temperature	No data
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YN ?)
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.

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. 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.

It is also found in some over the counter mouth washes.