Lock the hydration state
Request the stated form and loss-on-drying method. “Calcium lactate” alone is not enough for an equal-cost comparison.
Calcium salt · Firming agent · E327 / INS 327
Food Grade Calcium Lactate
Calcium lactate is a water-soluble calcium salt used in permitted foods for calcium delivery, firming, pH control and process functionality. The hydrate form and assay basis must be fixed before comparing price, elemental calcium or dosage.
- CAS number
- 814-80-2
- Additive number
- E327 / INS 327
- Anhydrous formula
- C6H10CaO6
- Commercial form
- Anhydrous or hydrated—confirm
State the hydrate form, application, target calcium contribution, quantity and destination market.
Hydrate declaredDo not compare forms as one material
Calcium normalizedCalculate on the agreed basis
Application testedCheck clarity, set and sensory effects
Lot evidenceSpecification and COA on request
Product identity
What is calcium lactate E327?
Calcium lactate is the calcium salt of lactic acid, identified as E327 in the EU and INS 327 by Codex. It may be supplied in anhydrous or hydrated form. Public specifications describe white crystalline powder or granules that are soluble in water and practically insoluble in ethanol.
It can serve as a firming agent, acidity regulator, flour treatment agent or source of calcium in permitted applications. Those functions describe possible technical roles—not blanket approval, a dosage recommendation or a nutrition claim.
The comparison buyers often miss
Hydrate form changes calcium content and delivered cost
EU purity criteria express calcium lactate as C6H10CaO6·nH2O, with n from 0 to 5. Water of crystallization changes formula weight, loss on drying and elemental-calcium percentage, even when two products meet an assay stated on an anhydrous basis.
Check the reporting basis
Separate “as supplied,” “dried basis” and “anhydrous basis.” Dry-basis assay does not reveal how much crystallization water is shipped.
Normalize elemental calcium
Anhydrous calcium lactate contains about 18.37% theoretical calcium; pentahydrate about 13.00%. Use the offered grade's controlled data.
Compare usable calcium
Compare landed cost per kilogram of compliant product and, for fortification, per kilogram of delivered elemental calcium.
Calculation frameworkElemental calcium delivered = ingredient addition × declared calcium fraction × applicable assay correction. Confirm whether the supplier's calcium value is theoretical, typical or a controlled specification.
Function-led selection
Calcium lactate food applications require different tests
Use the application to define the grade and test plan. Regulatory permission, use level and labelling must be checked for the finished food and destination market.
Calcium fortification
Calculate target elemental calcium and verify dissolution, clarity, sediment, flavour, pH, shelf stability and analytical recovery.
Fruit & vegetable firming
Screen calcium uptake against firmness, cut-surface integrity, colour, drip, flavour and process yield.
Alginate gelation
Control calcium availability, addition order and contact time to avoid premature skin formation, uneven gelation or local precipitation.
Dough & process systems
Where permitted, assess dough handling, fermentation, volume, crumb, flavour and interactions with leavening salts.
Formulation risk control
Solubility alone does not guarantee a clear, stable system
Calcium lactate may dissolve, yet free calcium can react with other ingredients. Test the finished matrix at manufacturing concentration and over shelf life.
Phosphates
Calcium and phosphate can reduce clarity or form deposits depending on species, pH, concentration and addition order.
Citrate & organic acids
Acid type and pH influence calcium speciation, taste and stability. Confirm the complete acid system.
Carbonate systems
Carbonate or bicarbonate may create haze, precipitation or gas/pH effects. Evaluate process sequence and temperature.
Alginate & hydrocolloids
Available calcium can trigger rapid gelation. Premixing and addition sequence determine whether the result is controlled or lumpy.
Useful bench protocolCompare a control and candidate grades at actual use level. Record dissolution time and temperature, pH, turbidity, sediment, viscosity or gel set, sensory response and stability after processing and storage.
Specification architecture
What to verify on a calcium lactate specification
No source-specific numerical specification was available for this page, so unverified commercial limits are not presented as Bespring guarantees.
| Control | What to request | Why it matters |
|---|---|---|
| Identity & form | Name, CAS, E/INS number, hydration state | Prevents hydrated and anhydrous material being treated as equal |
| Assay | Limit, method and reporting basis | Enables a valid dose and price comparison |
| Water / loss on drying | Limit, temperature and time | Supports hydrate and delivered-solids checks |
| Elemental calcium | Controlled range or calculation basis | Supports nutrition and cost normalization |
| Solution properties | pH, solubility/clarity and test concentration | Methods and matrix conditions affect meaning |
| Purity controls | Acidity, fluoride, lead and required contaminants | Standards and customer requirements differ |
| Physical properties | Particle size, density and caking criteria | Affects feeding, dispersion and blend uniformity |
| Documents | COA, TDS, SDS, origin/allergen and certificates | Qualifies the actual source and lot |
Public reference versus sale specification
JECFA and EU criteria are independent identity and purity references. They do not prove a Bespring offer meets a named standard. The signed, source-specific specification and shipment COA define the contract.
Authoritative references
Verify identity, function and market permission separately
FAO/WHO JECFA
Identifies calcium lactate as CAS 814-80-2 and INS 327 under Monograph 1 (2006).
Open JECFA recordCodex GSFA
Lists functional classes and category-specific provisions—not permission in every food.
Open GSFA recordU.S. FDA
Links calcium lactate to 21 CFR 184.1207 and recognized technical effects.
Open FDA recordEuropean Union
Defines E327 identity, hydration range and purity criteria; permitted uses are separate.
Open EU criteriaTechnical content reviewed against the cited public sources on 22 August 2026. Reconfirm current rules for the destination market and finished food.
Alternative calcium sources
Compare by function, not by ingredient name alone
Calcium citrate
Compare calcium density, dispersion, acid system, sensory profile and clarity.
View calcium citrateMonocalcium phosphate
Primarily evaluate acid-phosphate and leavening behavior; it is not a like-for-like replacement.
View MCPSodium alginate
Design the intended gelation rate and texture when combining it with a calcium source.
View sodium alginateFood phosphate blends
Assess calcium compatibility when phosphate functionality is part of the system.
View phosphate blendsStorage & handling
Protect the declared hydration and physical condition
- Keep sealedProtect from moisture, odours and contamination.
- Follow source conditionsUse the current label, specification and SDS.
- Maintain traceabilityRetain lot identity and rotate stock.
- Control dust exposureApply SDS workplace measures.
Buyer questions
Calcium lactate FAQ
Is food grade calcium lactate the same as calcium lactate pentahydrate?
Not necessarily. Calcium lactate may be anhydrous or hydrated. State the hydration form, assay basis and loss-on-drying method.
How much elemental calcium does calcium lactate provide?
The theoretical value is about 18.37% for anhydrous calcium lactate and about 13.00% for pentahydrate. Use controlled grade data for formulation and labels.
Is calcium lactate soluble in water?
Public criteria describe it as soluble. Actual dissolution, clarity and stability depend on form, particle size, temperature, concentration, pH and other ingredients.
Can calcium lactate be used with sodium alginate?
Calcium can cross-link alginate. Addition order, concentration, contact time and sensory targets require trials.
Does E327 mean calcium lactate is allowed in every food?
No. E327 or INS 327 identifies the additive. Categories, conditions and labelling depend on the jurisdiction and finished food.
What should a calcium lactate RFQ include?
Provide hydrate form, standard, application, calcium target, critical properties, quantity, packing, destination, certificates and delivery date.
Hydrate-aware sourcing
Request a calcium lactate specification and quote
Share enough technical detail for sales to match the offered form and documents to your process.
- Hydrate form and specification standard
- Application and elemental-calcium target
- Quantity, packing and destination
- Required certificates and delivery date