Calcium lactate

E number E327INS 327CAS 814-80-2

Listed as an acidity regulator and a firming agent by Canada, Codex and the US.

Listed as acidity regulators (CA, US, Codex) · firming agents (CA, US, Codex) · thickeners (US, Codex) · raising agents (CA, US) · flavour enhancers (US) · stabilisers (US) · emulsifying salts (Codex) · flour treatment agents (Codex) · dough strengtheners (US) · nutrient supplements (US) · flavouring agents and adjuvants (US) · yeast foods (CA)
Chemical structure of Calcium lactate, from PubChem compound 13144
Structure from PubChem CID 13144 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Calcium lactate is a firming agent, acidity regulator and calcium source, used in canned fruit and vegetables and in cheese. It is also the calcium salt used in spherification.

Where it is and isn’t permitted

Status of Calcium lactate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

55 food categories

highest permitted level 2,000 mg/kg

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.2 Foods for infants — 2,000 mg/kg
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 54 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 350 mg/kg

11 permitted uses

Show every permitted use
  • In: Canned grapefruit. Purpose: Firming agent. Limit: Good Manufacturing Practice. The total calcium content not to exceed 350 ppm, whether added or otherwise present. — Health Canada, List of Permitted Firming Agents (List 6), item C.4(a)
  • In: Canned peas. Purpose: Firming agent. Limit: 350 ppm, calculated as calcium. — Health Canada, List of Permitted Firming Agents (List 6), item C.4(b)
  • In: Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document. Purpose: To modify texture. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.5(a)
  • In: Delysozymized egg albumen. Purpose: Restoration of functional properties. Limit: Good Manufacturing Practice. The amount of calcium added not to exceed that lost during processing. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.5(b)
  • In: Headcheese; Meat and meat by-product loaf; Meat binder; Meat by-product loaf; Meat loaf; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage; Unstandardized fish products. Purpose: Calcium source for alginate gels. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0094. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.5(c)
  • In: Sausage having an edible coating. Purpose: To stabilize the edible coating. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.5(d)
  • In: Unstandardized alcoholic beverages. Purpose: Calcium source to form or to maintain calcium alginate membranes that encapsulate the beverage. Limit: Good Manufacturing Practice. To be used with sodium alginate. Amendment notices: NOM/ADM-0192. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item C.5(e)
  • In: Baking powder. Purpose: Acid-reacting material. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item C.9(a)
  • In: Unstandardized foods. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item C.9(b)
  • In: Bread. Purpose: Yeast food. Limit: If used singly, the amount not to exceed 2,500 ppm of the flour. If used in any combination with other yeast foods, the total combined amount not to exceed 2,500 ppm of the flour. This total combined amount does not include calcium phosphate, monobasic and calcium sulphate that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Yeast Foods (List 14), item C.4(a)
  • In: Unstandardized bakery products. Purpose: Yeast food. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Yeast Foods (List 14), item C.4(b)
Health Canadaand 10 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

78 food categories

Show every food category
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — quantum satisquantum satis. only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.3 canned or bottled fruit and vegetables — quantum satisquantum satis.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5 jam jellies and marmalades and similar products — quantum satisquantum satis.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.3 other similar fruit or vegetable spreads — quantum satisquantum satis.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisquantum satis.
  • 7.1.2 Pain courant français; Friss búzakenyér, Fehér és Félbarna kenyerek — quantum satisquantum satis. only Friss búzakenyér, fehér és félbarna kenyerek.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008and 77 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

75 food categories

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis.
  • 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — quantum satisquantum satis. only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.3 Canned or bottled fruit and vegetables — quantum satisquantum satis.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.3 Other similar fruit or vegetable spreads — quantum satisquantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisquantum satis.
  • 7.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek — quantum satisquantum satis. only Friss búzakenyér, fehér és félbarna kenyerek.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe.
Assimilated Regulation (EC) No 1333/2008and 74 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 299, 乳酸カルシウム (“Calcium Lactate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 299, 乳酸カルシウム (“Calcium Lactate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry 乳酸カルシウム: (1) [sets maximum levels of use for the foods stated; states an exception to the preceding sentence] “乳酸カルシウムの使用量は、カルシウムとして、食品の1.0％以下でなければならない。ただし、特別用途表示の許可又は承認を受けた場合は、この限りでない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 젖산칼슘 (“Calcium Lactate”, the English the Code prints beside it); the Code marks it as also usable as a nutrient fortifier; 3. 영양강화제 (nutrient fortifiers), 젖산칼슘; nutrient: 칼슘(Ca); the Code marks it as also usable as a general food additive. Main use (주용도) of 젖산칼슘: 산도조절제. Standard for use (사용기준) of 젖산칼슘: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1207retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

12 food categories

highest permitted level 10,000 mg/kg

Show every food category and its notes
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 631 Except for use in plain fermented milks and drinks based on fermented milks that are heat treated after fermentation conforming to the Standard for Fermented Milks (CXS 243-2003) as an acidity regulator.
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note 12 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as an acidity regulator.
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 10,000 mg/kg
    • Note 58 As calcium.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 437 Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013).
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
  • 12.1.2 Salt substitutes — GMP
  • 13.2 Complementary foods for infants and young children — GMP
    • Note 83 L(+)-form only.
    • Note XS73 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 327and 12 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand2,000 mg/kg1 numeric limit, 54 GMP
Canada350 mg/kg1 numeric limit, 9 GMP, 1 no quantity stated
European Union—46 several limits, 10 quantum satis, 22 no quantity stated
Great Britain—75 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius10,000 mg/kg1 numeric limit, 12 GMP

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

  • GRN No. 747 · Calcium lactate · PepsiCo, Inc.

    Intended use: For use in the manufacturing of potato and vegetable snacks and sweetened cookies to reduce the formation of acrylamide at a proposed use level of up to 4% in the finished product.

    FDA’s response (2018-06-01): FDA has no questions

What it is made from

Made by neutralising fermentation-derived lactic acid with a calcium base. It contains no milk despite the name.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
814-80-2
InChIKey
MKJXYGKVIBWPFZ-UHFFFAOYSA-L
PubChem
CID 13144

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 98 %no less than 98 %
Loss on dryingno more than 3 %no more than 30 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 327 Calcium lactate

Assay, identification and purity criteria

Description and assay

Einecs
212-406-7
Chemical name
Calcium dilactate; Calcium dilactate hydrate; 2-Hydroxypropanoic acid calcium salt
Chemical formula
(C₃H₅O₂)₂ Ca·nH₂O (n = 0 - 5)
Molecular weight
218,22 (anhydrous)
Assay
Content not less than 98 % on the anhydrous basis
Description
Almost odourless, white crystalline powder or granules

Identification

Test for lactate
Passes test
Test for calcium
Passes test
Solubility
Soluble in water and practically insoluble in ethanol
pH
Between 6,0 and 8,0 (5 % solution)

Purity criteria

Loss on drying
anhydrous: not more than 3,0 % (120 °C, 4 hours) with 1 molecule of water: not more than 8,0 % (120 °C, 4 hours) with 3 molecules of water: not more than 20,0 % (120 °C, 4 hours) with 4,5 molecules of water: not more than 27,0 % (120 °C, 4 hours)
Acidity
Not more than 0,5 % of the dry matter expressed as lactic acid
Fluoride
Not more than 30 mg/kg (expressed as fluorine)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Reducing substances
No reduction of Fehling's solution

Commission Regulation (EU) No 231/2012, Annex, E 327

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 327 Calcium Lactate

Synonyms: INS No. 327

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 18th JECFA (1974), published in NMRS 54B (1975) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI 'not limited' was established at the 17th JECFA (1973)
Chemical names
Calcium dilactate, calcium dilactate hydrate, 2-Hydroxypropanoic acid calcium salt
C.A.S. number
814-80-2
Chemical formula
C 6 H 10 CaO 6 · xH 2 O (x = 0 - 5)
Formula weight
218.22 (anhydrous)
Assay
Not less than 98.0% of on the dried basis
DESCRIPTION
White to cream coloured, almost odourless, crystalline powder or granules. The pentahydrate is somewhat efflorescent.
FUNCTIONAL USES
Buffer, dough conditioner, yeast food
METHOD OF ASSAY
Dissolve about 350 mg of previously dried sample, accurately weighed, in 150 ml of water containing 2 ml of dilute hydrochloric acid TS. While stirring, preferably with a magnetic stirrer, add about 30 ml of 0.05 M disodium ethylenediaminetetraacetate from a 50-ml buret. Then add 15 ml of sodium hydroxide TS and 300 mg of hydroxy-naphthol blue indicator, and continue the titration to a blue end-point. Each ml of 0.05 M disodium ethylenediaminetetraacetate is equivalent to 10.91 mg of C 6 H 10 CaO 6 .

Identification

Solubility (Vol. 4)
Soluble in water, practically insoluble in ethanol
Test for lactate (Vol. 4)
Passes test
Test for calcium (Vol. 4)
Passes test

Purity criteria

Loss on drying (Vol. 4)
Not more than 30% (120 o , 4 h)
pH (Vol. 4)
6.0-8.0 (1 in 20 soln)
Acidity
Dissolve 1 g of the sample in 20 ml of water, add 3 drops of phenolphthalein TS, and titrate with 0.1 N sodium hydroxide. Not more than 0.5 ml should be required.
Magnesium and alkali salts
Not more than 1% mg/kg Dissolve 1 g of the sample in 40 ml of water, add 0.5 g of ammonium chloride, boil, and add about 20 ml of ammonium oxalate TS. Heat the solution on a water bath for 1 h, cool, add water to 100 ml, and filter. To 50 ml of the filtrate, add 0.5 ml of sulfuric acid, evaporate to dryness, and ignite to constant weight. The residue should not exceed 5 mg.
Fluoride (Vol. 4)
Not more than 30 mg/kg
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

57 recorded names. A label may use any of them.

E number

  • E327

INS number

  • 327

CAS registry number

  • 5743-48-6
  • 814-80-2

As it appears in regulation

  • Calcium lactate

Other names

  • (+/-)-Lactic acid, calcium salt (2:1)
  • 2-Hydroxypropanoic acid calcium salt
  • 2URQ2N32W3
  • C6H10CaO6
  • Ca lactate
  • Calcium (as lactate)
  • calcium 2-hydroxypropanoate
  • Calcium 2-hydroxypropanoate (1:2)
  • calcium bis(2-hydroxypropanoate)
  • Calcium dilactate
  • calcium dl-lactate
  • Calcium lactate
  • CALCIUM LACTATE (1 G)
  • Calcium lactate (1:2)
  • Calcium lactate anhydrous
  • Calphosan
  • CAS-814-80-2
  • CCRIS 3669
  • Conclyte calcium
  • E 327
  • Hemicalcium L-lactate
  • HSDB 976
  • Ins No.327
  • INS-327
  • INS-327-
  • lactate calcium
  • Lactic acid, calcium salt (2:1)
  • Prequist powder
  • Propanoic acid, 2-hydroxy-, calcium salt
  • Propanoic acid, 2-hydroxy-, calcium salt (2:1)

Systematic names

  • calcium bis(2-hydroxypropanoate)

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot limited—JECFA1974

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 327?
E 327 is Calcium lactate. Calcium lactate is a firming agent, acidity regulator and calcium source, used in canned fruit and vegetables and in cheese. It is also the calcium salt used in spherification.
What is Calcium lactate used for in food?
It is listed as an acidity regulator and a firming agent — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Calcium lactate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Calcium lactate vegan?
Yes. Calcium lactate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Calcium lactate:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.