Lactic Acid & Salts

Lactic acid is a natural organic acid with a long history of food, leather, wood-dyeing, and cosmetic industries. From a long time, lactic acid became commercially available. It was formed by natural fermentation in products such as cheese, yogurt, soy sauce, meat products, pickled vegetables, beer, and wine.

Calcium Lactate has significant advantages over other calcium salts including low toxicity, better palatability with texture, higher stability and low astringency. Calcium is an essential element of tissues and blood which contains approximately 10 mg/ 100 mL.

It has sodium lactate (C3H5NaO3) with a molecular weight of 112.06 g/mol. Sodium has a major role in maintaining cell integrity along with potassium.

Potassium Lactate is administered in all cases of potassium deficiency and when there is a danger of potassium depletion.