HA13357 Calcium Lactate Pentahydrate (CAS No.: 5743-47-5)

Calcium Lactate Pentahydrate Description

Calcium Lactate Pentahydrate (Ca(C3H5O3)2·5H2O) is utilised as a calcium source and texturiser in food formulations. Its defined pentahydrate structure delivers consistent hydration levels, enhancing solubility and integration within diverse food matrices. Processed under rigorous quality control measures, the compound meets precise standards required for maintaining formulation stability and nutritional balance in dairy and bakery products.

Calcium Lactate Pentahydrate Characteristics

*The above product information is based on theoretical data and is for reference only. Actual specifications may vary.

Calcium Lactate Pentahydrate Applications

1.       Dairy Applications
   - Used as a calcium fortifier in cheese production to achieve consistent texture by leveraging its controlled hydration properties.
   - Applied in yoghurt formulations to maintain balanced calcium levels and improve mouthfeel through uniform solubility.

2.       Bakery Applications
   - Utilised as a texturiser in bread to secure a stable crumb structure by capitalising on its crystalline consistency.
   - Employed in pastry dough to enhance nutritional content while supporting moisture retention during baking.

Calcium Lactate Pentahydrate Packing

Calcium Lactate Pentahydrate is packaged in moisture-resistant, food-grade containers to safeguard its crystalline properties. Sealed, laminated pouches are placed within rigid boxes to minimise humidity exposure and contamination. The packaging design supports ambient storage in dry conditions. Options for customised packaging, including compartmentalisation and specialised labelling, are available to meet specific storage and handling requirements.

Additional Information

Calcium Lactate Pentahydrate serves as a functional ingredient in food formulations, contributing both nutritional fortification and texture modification. It is an important calcium source where controlled release and hydration are critical to product quality. Analytical methods ensure its composition conforms to necessary standards for food additive applications.

Understanding the role of calcium salts in food processing is essential for optimising formulation strategies. The integration of such compounds aids in maintaining balanced pH levels and structural consistency in final products, highlighting the significance of precise material engineering in food science.