Calcium Lactate – E327

Toxicity: Low

What is Calcium Lactate E327

Additive E327, also known as calcium lactate, is a chemical compound used as a food additive. It is found in the form of a calcium salt of lactic acid, and occurs as a white powder or crystals. Calcium lactate is mainly used as an acidity regulator and preservative in foods. It acts as a chelating agent, meaning it binds to metal ions present in foods and helps stabilize the quality and characteristics. Additionally, it is also used as a nutrient and calcium booster in dairy products, fruit juices, sports drinks, and other processed foods. This additive has good antioxidant and antimicrobial properties, which helps extend the shelf life of foods. It is also used in the baking and pastry industry to improve the texture and retain moisture of baked products. It is important to note that calcium lactate is safe for human consumption in permitted amounts. It has been evaluated and approved by food safety regulatory bodies, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA). In summary, the additive E327 or calcium lactate is widely used in the food industry as an acidity regulator, preservative and calcium booster. Provides technical and functional benefits to processed foods, improving their quality and shelf life.

Adverse effects of Calcium Lactate E327

Additive E327, also known as calcium lactate, is a food additive used to improve the stability and shelf life of various food products. Although it is generally considered safe for human consumption, some studies suggest possible adverse effects in certain situations. The following are possible adverse effects of the E327 additive

Hypercalcemia Excessive consumption of calcium lactate can result in elevated levels of calcium in the blood, known as hypercalcemia. This can cause symptoms such as nausea, vomiting, muscle weakness, fatigue and changes in kidney function.

Gastrointestinal problems In some people, the consumption of calcium lactate can cause gastrointestinal disorders such as diarrhea, abdominal pain or flatulence.

Allergies or intolerances As with any food additive, some people may develop allergies or intolerances to calcium lactate. Symptoms can range from mild (itching, redness of the skin) to more severe (difficulty breathing, swelling of the lips, tongue, or throat).

Drug Interaction In some cases, calcium lactate may interact with certain medications such as calcium channel blockers or iron supplements. This can affect the effectiveness of the medications or cause unwanted side effects. It is important to note that adverse effects of the E327 additive are relatively rare and, in most cases, are due to excessive consumption or individual sensitivity. If you experience any symptoms or discomfort after consuming foods containing calcium lactate, it is advisable to consult a doctor or nutritionist. It is also important to follow the intake recommendations established by health authorities and maintain a balanced and varied diet.

How do you get Calcium Lactate or E327?

To obtain the E327 additive, the following process is followed

Start with the raw material E327, also known as calcium lactate, is obtained from the lactic fermentation of sugars derived from foods such as sugar cane, sugar beet or corn.

Fermentation A fermentation of sugars is carried out through the use of lactic acid bacteria, such as Lactobacillus delbrueckii subsp. lactis or Lactobacillus delbrueckii subsp. bulgaricus. These bacteria metabolize sugars and produce lactic acid.

Neutralization The lactic acid produced in fermentation is neutralized with calcium hydroxide (slaked or hydrated lime). The chemical reaction that occurs is the followinglactic acid + calcium hydroxide -> calcium lactate + water.

Filtration and purification The solution obtained is filtered and purified to eliminate impurities and obtain a final product of high quality and purity.

Packaging and marketing Calcium lactate is packaged in powder or liquid form and distributed for use as an additive in the food industry. It is important to note that this process may vary slightly depending on the manufacturer and the specific regulations of each country. In addition, it is essential to comply with the established safety and hygiene regulations to guarantee the quality of the final product.

Food use of Calcium Lactate E327

The additive E327, also known as calcium lactate, is a chemical compound used in the food industry as a stabilizing agent, preservative and flavor enhancer. Here I present some of the most common food uses of E327

Dairy product stabilizer Calcium lactate is used in dairy products such as milk, yogurt, cheese and ice cream to improve their texture and stabilize the composition.

Meat and fish preservative This additive is added to meat and fish products to prolong their shelf life, preventing the growth of pathogenic organisms and maintaining product quality.

Flavor enhancer in beverages and processed foods E327 can enhance the flavor in beverages and processed foods, such as soft drinks, juices, sauces, dressings and canned products.

Improving preservation in pickles Pickles, such as gherkins and olives, often contain calcium lactate to maintain their flavor, texture and quality for longer.

Acidity regulator in baked products In baking, the additive E327 is used as an acidity regulator in baked products, such as breads and cookies, to improve quality and prolong freshness. It is important to highlight that the use of the E327 additive must comply with the regulations and limits established by the health authorities of each country. Always read product labels and consult a health professional if you have any questions about consumption.

Industrial use of Calcium Lactate E327

The additive E327, also known as calcium lactate, has multiple industrial uses in various sectors. Below are some of the most common uses

Food IndustryCalcium lactate is used as a stabilizer and acidity-regulating agent in foods and beverages. It is used in dairy products, bakery, confectionery, sauces, soups, dressings, among others.

Pharmaceutical industry Calcium lactate is used as a source of calcium in supplements and medications. It is also used as a chelating agent in some medications to improve mineral absorption.

Cosmetic industry Calcium lactate is used in the manufacture of personal care products, such as creams, lotions and gels, due to its moisturizing and stabilizing properties.

Agricultural industry Calcium lactate is used as a source of calcium to strengthen soil in agriculture and improve plant nutrition.

Dairy Industry Calcium lactate is used in cheese production to improve texture, accelerate acidification, and reduce the growth of unwanted bacteria.

Beverage industry Calcium lactate is used in sports and energy drinks as a source of calcium and to stabilize pH and acidity. These are just some examples of the industrial uses of the E32 additive

It is worth mentioning that it is important to comply with the regulations and limits established by food and health authorities regarding the amount and use of the additive in each product.

Recommended consumption of Calcium Lactate E327

Additive E327, also known as calcium lactate, is a gelling and stabilizing agent commonly used in the food industry. Although it is considered safe for consumption, there are recommendations for its maximum daily intake. According to the European Food Safety Authority (EFSA), the acceptable daily intake (ADI) for calcium lactate is 325 mg/kg body weight per day. This means that the maximum recommended dose of E327 will depend on the body weight of each individual. To calculate the maximum recommended calcium lactate intake, you must multiply your body weight in kilograms by 325 mg. For example, if you weigh 70 kg, the maximum recommended intake would be 70 kg × 325 mg/kg = 22,750 mg or 22.75 g per day. Importantly, most processed foods containing E327 use it in safe amounts and adhere to food safety regulations set by the relevant authorities. However, it is always advisable to read product labels and follow the daily intake recommendations, especially if you have a specific health condition. Additionally, if you have any concerns or questions about consuming calcium lactate, it is recommended that you consult with a healthcare professional.

The additive E327, also known as calcium lactate, is a substance commonly used in the food industry as a gelling agent, preservative and stabilizer. Mentioned below are some of the beneficial properties of this additive

Improves food preservationCalcium lactate helps prolong the shelf life of food products by acting as a preservative. Prevents the growth of bacteria and other microorganisms that could cause food spoilage.

Stabilizes dairy products In the production of dairy products such as yogurt and cheese, calcium lactate is used to stabilize the texture and prevent separation of liquid and solid components. This guarantees greater stability and quality of the final product.

Strengthens bones Calcium is an essential mineral for bone health. Calcium lactate is a highly bioavailable source of calcium, meaning it is easily absorbed by the body and can contribute to bone strength and density, thus preventing diseases such as osteoporosis.

Regulates acidity in foods Calcium lactate can act as an acidity regulator, helping to maintain an adequate pH in processed foods. This is especially useful in baked goods, where it can improve fermentation and texture of the final product.

Does not affect the taste of food Unlike other additives, calcium lactate has no noticeable taste or odor, so it does not negatively affect the taste of the foods in which it is used. It is important to note that while calcium lactate is considered safe for use in foods, some people may have a sensitivity or allergy to this additive. Therefore, it is advisable to read product labels and consult a health professional if you have questions or concerns.