Calcium Lactate Pentahydrate, food grade is white to off-white colored, almost odorless, crystalline or granular powder. The calcium salt of lactic acid. Freely soluble powder. Freely soluble in hot water; insoluble in ethanol, ether and chloroform. Calcium lactate is produced by mixing lactic acid with calcium carbonate or calcium hydroxide. In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. Comparing with others calcium salts, Calcium lactate has advantages of high soluble and more easily absorbed, it can be absorbed at various pHs and does not need to be taken with food for absorption. It also has a good taste comparing with others calcium salts which have more bitter taste. In the food industry as an approved firming agent, thickener, flavor enhancer and leavening agent. Also used to regulate acidity levels, in cheese making, as baking soda( baking powder), used as a buffer and as such is a constituent of baking powders. It's commonly used as a calcium fortifier in various food products including beverages and supplements. It is also added to fresh-cut fruits as a preservative, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride. Calcium lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel. It's also used in dentifirices to avoid the loss of tooth enamel and remove tartar from tooth surface. Purity: Calcium lactate content (as anhydrous) 98.0-101.0% w/w Calcium content (as anhydrous) 16.5-20.1% w/w Calcium content 13.1-14.5% Loss on drying 22.0-27.0% ... ... Microbiology: Mesophilic bacteria max. 1000 cfu/g ... ... Packaging and Storage: 25kg - kraft paper bag, Preserve in original packages. Store in cool, dry and ventilated warehouse. Shelf life: 2 years in original packages under the described conditions.