Calcium Lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate; used in foods as a baking powder. Calcium Lactate is often found in aged cheeses. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process. Calcium Lactate is added to sugar-free foods to prevent tooth decay. When added to chewing gum containing xylitol, it increases the re-mineralization of tooth enamel. It is also added to fresh-cut fruits to keep them firm and extend their shelf life.
Provides a less bitter taste in the end product when used in spherification in place of Calcium Chloride. Will dissolve in fat.