How to use ingredient Calcium lactate in foods?

The compound source of “calcium” as a nutritional fortifier is added to 21 food categories

The compound source of “calcium” as a nutritional fortifier is added to 21 food categories such as modified milk, ice cream, and beverages. Different categories have different requirements for fortification; special dietary foods can also be used as “calcium” The source of the compound is added.

GB 2760-2011 (g/kg; L-calcium lactate and DL-calcium lactate have the same limit): Processed fruits, eat in moderation according to production needs; canned vegetables (limited to sour cucumber products) 1.5; candies, eat in moderation according to production needs; compound Seasoning (potato chip seasoning) 10.0; solid beverage 21.6; puffed food 1.0; jelly 6.0.
FDA, §184.1207 (2000): No restrictions (GMP).
USDA, §318.7: Product formula, 0.6%.
FAO/WHO (1984): Jam and jelly, orange peel jelly, keep the Ph value at 2.8~3.5, 200mg/kg (calculated as Ca); canned tomato, 800mg/kg (diced or flake), 450mg/kg (Whole package) (calculated by Ca); canned grapefruit, green peas, strawberry, fruit salad, etc. 350mg/kg (calculated by Ca); pickled cucumber 250mg/kg; cold drink, edible caseinate, according to GMP.
As a calcium enhancer, it can be used in bread, other confectionery products, wheat flour, milk powder, tofu, fermented soybean paste, pickles, etc. Its absorption rate is the best among calcium agents.

Used as a buffer and leavening agent for bread and pastry (0.25% dosage).
In addition, the maximum dosage specified in Japan is 7.7% (calcium ≤1%).

Application:

1. Used as a food additive, a strengthening agent for children’s nutritional food, and medically used to supplement calcium.
2. Calcium lactate is a good food calcium fortifier, and the absorption effect is better than that of inorganic calcium. It can be used in foods for infants and young children, and the dosage is 23~46g/kg; in cereals and its products, it is 12~24g/kg; in liquid and milk beverages, it is 3~6g/kg. Also used as a leavening agent and buffer for bread baking powder.
3. Calcium used as a nutritional fortifier, as a buffer and leavening agent for bread, cakes, etc. It can also be used for bread, cakes, pasta, milk powder, tofu, bean paste, pickled products, etc. As a fortifier, it is easily absorbed with other calcium. Used as a medicine, it can prevent and treat calcium deficiency, such as rickets, tetany, and supplement calcium for women during pregnancy and lactation.

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