Calcium lactate

Calcium lactate is the calcium salt of lactic acid — a white crystalline compound used as an acidity regulator, firming agent, and calcium carrier in food. It is common in cheese products (where it improves texture and shelf life), canned fruit and vegetables (as a firming agent), infant formula, fortified beverages, and baked goods. It dissolves more readily than calcium carbonate, making it preferred in liquid-phase calcium fortification.

JECFA's ADI for calcium lactate is "not specified," consistent with its breakdown to calcium and lactic acid — both normal metabolic components. Evaluated in 1973, no adverse effects have been identified at any realistic dietary intake. The calcium contribution at typical additive use levels is modest, though it can be nutritionally meaningful in deliberately fortified products designed to supplement calcium intake.

Calcium lactate is globally approved in the EU, US (GRAS), UK, Australia, Japan, and Vietnam. It is well tolerated, including by individuals who are lactose intolerant (it contains no lactose and is distinct from dairy calcium lactate). People with hypercalcaemia or severe hypercalciuria should monitor total calcium intake from all sources, but for the general population calcium lactate is among the most benign additives encountered in everyday food products.