Calcium lactate is a white crystalline calcium salt used as a dietary supplement, antacid, and in mouthwash products. It is also used in the food industry as a raising agent and shelf life enhancer. Excessive calcium intake can cause health problems, so it should only be taken under a doctor’s supervision.
Calcium lactate is a compound produced by exposing calcium carbonate to lactic acid. The result is a white crystalline calcium salt that is found in various applications in the food and medicinal industries. Medicinally, the compound is used as an antacid, dietary calcium supplement, and as a component of various mouthwash products. Calcium lactate applications in the food industry include raising agents in the baking industry and shelf life enhancer for fruits. Calcium lactate dietary supplements should only be taken under the supervision of a doctor because excessive calcium intake can affect certain biological functions and even cause severe allergic reactions in rare cases.
Calcium lactate is a crystalline salt produced by the treatment of calcium carbonate with lactic acid and has a variety of food and drug related uses based on its strong calcium content. Probably the best known of these is a wide range of calcium supplements available in tablets and powder form. Calcium is an essential component in several biological functions, including bone mineralization, muscle contraction, cell membrane maintenance, and nerve conduction. Calcium deficiencies can cause significant health problems that require supplementation with agents like calcium lactate. Antacids and mouthwashes are other medicinal uses for calcium lactate.
The food industry uses this form of calcium in a number of applications, such as raising agents in commercial baking or in low-sugar foods to prevent dental caries. The compound is also frequently used in conjunction with xylitol on gums, a combination that promotes remineralization of tooth enamel. Calcium lactate is added to cheese to speed aging, and small crystals of the compound are often exuded from ripened cheeses. The compound is often used to increase the shelf life of cut fruit and is generally preferred over other agents such as calcium chloride for this type of application as it does not leave a bitter taste.
Although the value of supplements containing this calcium compound is unquestionable, the potential dangers of its excessive use must be mentioned. Excessively absorbed calcium can have serious long-term effects on general health, with malabsorption syndrome being the most common. This condition develops when the body’s ability to absorb or assimilate other crucial minerals is impaired due to excessively high levels of calcium, which can lead to secondary conditions, such as malnutrition and anemia. Other symptoms of calcium overdose and allergic reactions include constipation, nausea, muscle pain, headaches, intense thirst, and chronic fatigue. Therefore, calcium lactate should only be used subject to the approval and supervision of a physician; Any side effects should be reported immediately.
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