CAS#814-80-2
Calcium Lactate is used as buffering agent, dough conditioner, yeast food, nutritional supplement, firming agent, antioxidant synergist, antioxidant, fruit & vegetable color protecting agent and flavoring agent. table.ztable{word-break:break-word;...
Calcium Lactate is used as buffering agent, dough conditioner, yeast food, nutritional supplement, firming agent, antioxidant synergist, antioxidant, fruit & vegetable color protecting agent and flavoring agent.
| Items | Unit | Standard | Analysis Result |
| Appearance | --- | White granules or powder | White powder |
| Mass fraction of Calcium Lactate/% | % | 98.0~101.0 | 99.5 |
| Water dissolves experiment | --- | Qualified | Qualified |
| Mass fraction of heating loss | --- | 22.0~27.0 | 24.6 |
| Free acid & Free alkali experiment | --- | Qualified | Qualified |
| Volatile fatty acid test | --- | Qualified | Qualified |
| Arsenide( As ) | % | ≤0.0002 | ≤0.0002 |
| Heavy Metal(Pb) | % | ≤0.002 | ≤0.002 |
| Magnesium(Mg) & Alkali metals(Na) | % | ≤1 | ≤1 |
| Iron Salt(Fe3+) | % | ≤0.005 | ≤0.002 |
| Chloride(Cl-) | % | ≤0.05 | ≤0.03 |
| Sulfate radical(So42-) | % | ≤0.075 | ≤0.05 |
| Fluoride(F-) | % | ≤0.0015 | ≤0.0015 |
1. It is a fine calcium source, used extensively in beverage and food;
2. It can be used in jelly, chewing gum to stabilize and fortify the gal;
3. Used in fruit packing, vegetable machining and storage to reduce the lost of condensate,
increase the brittleness;
4. Used as an additive in the smashed meat of sausage and banger.
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