Name of Food Additive: Calcium Lactate Ingredient List: Calcium Lactate E Code: E327 Net Amount: 1 kg Physical Structure: Powder Lot No: For backward traceability, lot numbers of all raw materials and packaging materials are recorded. The lot number of the product is located on the product packaging. Functional Class of Food Additive: Acids and Acidity Regulators Name of the Source of the Food Additive: Lactic Acid Foods to which the Food Additive can be Added: It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués. When the necessary information cannot be found in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted. Special Storage Use Conditions: Store in a dry and cool place with the lid closed. Commercial Title and Address of the Food Business Operator: Produced in the facilities of Smart Kimya Tic. ve Dan. Ltd. Sti. Ege Sanayi Sitesi Balatçik Mah. 8901 3 Street No:3 3AO Çigli Izmir. Manufacturer Business Registration Number: TR-35-K-047442 Origin: Turkey (Origin of the main food ingredient: Belgium) Directions for Use: In accordance with the Turkish Food Codex Food Additives Regulation, it should be used taking into account the foods to which it can be added, conditions of use, maximum amounts, and restrictions in the vertical communiqués regarding the finished product produced or planned to be produced. If use in countries other than Turkey is planned, the legal regulations of the relevant country should be taken into consideration. Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials. Before determining the optimal use amount, trials should be conducted with minimum amounts, strictly taking into consideration the restrictions specified in the Turkish Food Codex Food Additives Regulation. Area of Use Purpose of Sale: For food use. Technical Information: Calcium lactate is in powder form and has an off-white color. Its source it is a lactic acid salt obtained by treating lactic acid with basic solutions containing calcium ions. Lactic acid (E270) is a natural acid produced by bacteria in fermented foods. All fermented foods are rich in lactic acid. Commercially, it is produced by bacterial fermentation in starch and molasses. It is also produced in large quantities by bacteria resident in the large intestine. Its function is that calcium lactate is used in molecular gastronomy, with the aid of sodium alginate, in simple spherification and reverse spherification processes. Applications: It is used in the production of cream, cheese, ice cream, soup, and baking powder. Calcium lactate is also generally preferred as a preservative against yeast and fungi. Industrial Applications: It is used to adjust the appropriate acidity for the growth of the necessary bacterial culture in the production of certain foods. In this way, it improves the taste and texture of various food products. It is used as one of the ingredients of baking powder used in pastries. It provides the nutrients necessary for yeast nutrition. It is used as a firming agent in the preservation of foods that can be negatively affected by heat, such as cheese prepared by the precipitation method, ready-cut fruit, vegetables, or fish. Creative Culinary Applications: In creative dishes, calcium salts are used in simple spherification and reverse-spherification processes, combined with sodium alginate. Free calcium ions are required for sodium alginate to gel. Tips: Calcium lactate is preferred over calcium chloride as the calcium source in spherification processes. Both of these salts are highly effective in spherification, but calcium chloride can leave a bitter taste in the final product, even after extensive rinsing.
