Calcium Lactate

What Is It and Why Does It Matter?

Calcium Lactate Pentahydrate (FCC Food Grade) is the calcium salt of lactic acid molecular formula C₆H₁₀CaO₆·5H₂O, molecular weight 308.3. It is supplied as a fine white powder by Synergy Healthcare Australia Pty Ltd (Burwood NSW, ABN 88668243703) and conforms to the Food Chemicals Codex 13th Edition (FCC13) the international gold standard for food-grade ingredient quality.

Of all the calcium salts available to food manufacturers, Calcium Lactate occupies a unique position: it combines meaningful solubility with an essentially neutral, non-bitter taste. This single characteristic no bitterness makes it the preferred calcium salt for a wide range of applications where calcium chloride would be objectionable and calcium carbonate simply won't dissolve. Understanding these trade-offs is the key to understanding why food manufacturers specify calcium lactate by name.

• Beverage calcium fortification your biggest market: Calcium carbonate won't dissolve in beverages. Calcium chloride makes drinks taste bitter. Calcium lactate dissolves cleanly at 7.0g/100mL and contributes nothing to taste. This is why it is the calcium source of choice for fortified water, plant-based milks (oat, almond, soy, rice), sports drinks, fruit juices, ready-to-drink nutritional beverages, and functional beverages. At 18.19% elemental calcium, one gram of calcium lactate delivers 182mg of calcium allowing manufacturers to hit the 30% DI (Recommended Dietary Intake) calcium claim per serve with a small, soluble addition.
• Reverse spherification food innovation and molecular gastronomy: Calcium lactate is the defining ingredient in reverse spherification the food technology technique that creates liquid-filled spheres with a thin gel membrane. In reverse spherification, the food component is mixed with calcium lactate and dropped into a sodium alginate bath. The calcium ions instantly crosslink the alginate at the sphere surface, forming a stable gel shell around the liquid centre. Unlike the forward spherification method using calcium chloride, reverse spherification produces spheres that are shelf-stable and don't continue to gel and calcium lactate produces no bitterness that would compromise the flavour of the sphere. Used in premium ready-to-eat meals, chef-quality garnishes, cocktail caviar, and food innovation applications.
• Fresh-cut produce firming and preservation: Calcium ions crosslink pectin molecules in the plant cell wall, maintaining the structural integrity of cut fruits and vegetables. Dipping or bathing fresh-cut produce in calcium lactate solution (typically 0.5–2.0%) significantly extends the crunch, colour, and shelf life of minimally processed salads, apple slices, strawberries, and other fresh-cut products. Unlike calcium chloride dips, calcium lactate dips leave no bitter or salty aftertaste a critical advantage in premium fresh produce and retail foodservice.
• Cheesemaking restoring pasteurisation losses: Pasteurisation reduces the soluble calcium content of milk by approximately 30–40%, which impairs rennet gel formation and curd texture. Adding calcium lactate (typically 0.02–0.05%) to the vat restores soluble calcium levels, improving rennet activity, curd firmness, and moisture expulsion — resulting in better yield and texture. Less bitter than calcium chloride at the use concentrations required.
• Bread and bakery: Calcium lactate strengthens the gluten network in bread dough, improving loaf volume and crumb structure. It also provides an available calcium source for yeast activity during fermentation. FSANZ permits calcium salts in bread and bakery products as mineral salts.
• Sports nutrition and protein powders: At 18.19% elemental calcium, calcium lactate is an excellent, clean-tasting calcium source for protein powders, sports bars, meal replacements, and recovery drinks. Unlike calcium carbonate which can make powders feel chalky or gritty, calcium lactate dissolves smoothly and doesn't affect texture.
• Meat processing: Calcium lactate improves colour stability and water-holding capacity in cured meat products. The lactate anion also has mild antimicrobial properties that contribute to shelf life extension in processed meats.
• Tofu and plant-based proteins: Calcium lactate can be used as a coagulant in tofu production, contributing calcium while producing a smoother texture than calcium sulfate in some formulations. Also used in plant-based meat products to improve binding and texture.
• Ingredient Statement: Calcium Lactate Pentahydrate. No allergens. No additives. Suitable for vegans and vegetarians. Does not contain milk despite being a "lactate" compound, lactic acid in commercial food-grade calcium lactate is produced by fermentation, not from dairy.

Packaging & Storage

15kg net weight per bag (800 bags per batch). Store in cool, dry conditions. Keep sealed calcium lactate pentahydrate may cake or effloresce if exposed to humidity. Best used promptly once bags are opened.