My diet:

E327 Calcium lactate

E327Acidity regulatorsOrigin: Fermented
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VeganYes

Calcium lactate is fermented from sugar, not from milk.

Gluten-freeYes
HalalYes
KosherYes
KetoYes
Low-FODMAPYes
The short answer
Calcium lactate (E327) is a mild calcium salt used to firm fruit, fortify drinks and, with alginate, to turn juice into pearls. It is considered safe and it is not a milk ingredient.
Generally safe

Fine for most people at normal amounts.

E-numberE327
Comes fromFermented
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledCalcium lactate

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Calcium lactate is GRAS in the US and an approved firming agent and calcium source in the EU and Canada. Molecular gastronomy uses it with sodium alginate to make juice caviar.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The salt tastes much less bitter than calcium chloride, so cooks who spherify juices prefer it. Canners use it for the same reason calcium chloride exists: it keeps apple slices and melon firm.

Where it comes from: Calcium lactate is lactic acid, usually fermented from sugar, neutralized with calcium. It is not cheese, even though the name sounds dairy.

Why it’s in food

  • Firms cut fruit
  • Fortifies drinks
  • Partners with alginate
  • Buffers pH

Often found in

Canned fruitFortified juiceMolecular-gastronomy pearlsBaking powder mixesCheese

Also listed as: Calcium lactate

Health & gut impact

Calcium sourceBenefit

Calcium lactate provides calcium in a form that dissolves readily.

NIH Office of Dietary Supplements, Calcium

Not lactoseConcern

Despite the name, calcium lactate does not contain lactose. The lactate is the acid's salt.

21 CFR 184.1207

For fruit that stays firm

For your pantry
Pantry staple

Food-grade calcium lactate

The milder calcium salt for spherification.

Shop calcium lactate Opens your country’s Amazon store
Pantry staple

Sodium alginate

The partner ingredient for juice pearls.

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Pantry staple

Bottled lemon juice

A simple way to keep cut fruit from browning.

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What can I use instead?

Calcium chloride

Ratio: Less, it tastes saltier

Best for: Pickles

Sodium alginate techniques aside

Ratio: Skip the pearls

Best for: Plain fruit

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safeCalcium citrates E333Calcium citrates (E333) are a calcium salt of citric acid. Food makers use them to firm produce and buffer acidity, and the same salt is a common calcium supplement. They are considered safe.Generally safe

Common questions

Does calcium lactate contain milk?

No. Lactate refers to lactic acid, which is usually fermented from sugar. It is not lactose and it is not a dairy allergen.

Is Calcium lactate safe?

Generally safe (92/100). Calcium lactate is GRAS in the US and an approved firming agent and calcium source in the EU and Canada. Molecular gastronomy uses it with sodium alginate to make juice caviar.

Is Calcium lactate vegan?

Yes. Calcium lactate is fermented from sugar, not from milk.

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Scientific sources & regulatory citations
  • 21 CFR 184.1207 (US FDA)
  • EFSA OpenFoodTox: E327
  • NIH Office of Dietary Supplements, Calcium
  • 21 CFR 184.1207

INS 327 · CAS 814-80-2