calcium lactate (Meaning)
calcium lactate (n)
a white crystalline salt made by the action of lactic acid on calcium carbonate; used in foods (as a baking powder) and given medically as a source of calcium
Synonyms & Antonyms of calcium lactate
No Synonyms and anytonyms found
calcium lactate Sentence Examples
- Calcium lactate is a food additive commonly used as a calcium supplement in various food products.
- Bakers sometimes use calcium lactate to fortify bread and other baked goods with calcium.
- Calcium lactate is often added to dairy-free milk alternatives to enhance their nutritional profile.
- In cheese making, calcium lactate can be used to improve the texture and calcium content of the final product.
- Calcium lactate is a popular ingredient in sports drinks and energy bars, providing a source of calcium for athletes and active individuals.
- Some pharmaceutical formulations include calcium lactate as a source of calcium for dietary supplements.
- Calcium lactate is also utilized in the manufacturing of certain antacids to neutralize stomach acid and provide relief from heartburn.
- Chewing gums sometimes contain calcium lactate to promote dental health by remineralizing tooth enamel.
- Certain fruit juices and beverages are fortified with calcium lactate to increase their calcium content.
- Calcium lactate is considered a safe and effective way to add calcium to foods and beverages without significantly altering their taste or texture.
FAQs About the word calcium lactate
a white crystalline salt made by the action of lactic acid on calcium carbonate; used in foods (as a baking powder) and given medically as a source of calcium
No synonyms found.
No antonyms found.
Calcium lactate is a food additive commonly used as a calcium supplement in various food products.
Bakers sometimes use calcium lactate to fortify bread and other baked goods with calcium.
Calcium lactate is often added to dairy-free milk alternatives to enhance their nutritional profile.
In cheese making, calcium lactate can be used to improve the texture and calcium content of the final product.
