E327 — Calcium Lactate

E327 is a white crystalline salt derived from lactic acid and calcium carbonate. It serves multiple functions in the food industry, including acting as an acidity regulator, stabilizer, and calcium fortifier.

Danger Level: 0 (Safe) – Calcium Lactate is generally recognized as safe for consumption within regulated limits. 

Purpose in Products

Calcium Lactate is utilized in various food products to enhance texture, stability, and nutritional value. Common applications include:

  • Fortified Foods and Beverages: Increases calcium content in products such as juices, dairy drinks, and plant-based milk alternatives. 
  • Baked Goods: Improves dough strength and extends shelf life.
  • Dairy Products: Enhances the texture of cheese, yogurt, and other dairy-based foods. 
  • Canned Fruits and Vegetables: Acts as a firming agent to maintain texture. 
  • Confectionery: Improves texture in sweets and candies. 

Health Considerations

Calcium Lactate is generally considered safe for consumption, with minimal risks when used within regulated limits. Some considerations include:

  • Calcium Sensitivity: Individuals requiring controlled calcium intake, such as those with hypercalcemia, should monitor their consumption of foods with added calcium lactate.
  • Digestive Issues: In very high amounts, calcium lactate may cause digestive discomfort, such as constipation. 
  • Regulatory Approval: Calcium Lactate is approved for use in many countries, including the European Union and the United States, where it is considered safe and beneficial for food use. 

Impact on Children

Calcium Lactate is safe for children when consumed in appropriate amounts and can contribute to dietary calcium intake, supporting bone development. 

Impact on Taste

Calcium Lactate has a neutral taste and does not significantly affect the flavor of food products. 

Compatibility with Other Additives

Calcium Lactate is compatible with various food ingredients and additives, often used alongside stabilizers, thickeners, and fortifying agents to enhance product quality. 

Natural Occurrence

Calcium Lactate is derived from lactic acid, a natural acid produced by bacteria in fermented foods. All fermented foods are rich in lactic acid. Commercially, it is produced by bacterial fermentation on starch and molasses. 

Alternatives and Substitutes

Alternatives to Calcium Lactate include other calcium salts and fortifying agents, such as:

  • Calcium Carbonate (E170): Used as a calcium supplement and acidity regulator.
  • Calcium Gluconate (E578): Utilized for calcium fortification in various food products.
  • Calcium Citrate (E333): Employed as a calcium source and acidity regulator.

Regulation

Calcium Lactate (E327) is approved for use as a food additive in many countries, including those in the European Union and the United States. Regulatory agencies have established acceptable daily intake levels to ensure consumer safety.

Conclusion

E327 (Calcium Lactate) is a versatile and safe food additive used to enhance texture, stability, and nutritional value in various products. When consumed within regulatory guidelines, it poses minimal risk and contributes beneficially to food quality and calcium intake.