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Calcium lactate gluconate, also known as GLOCAL, is a soluble salt of calcium, lactic acid and gluconic acid used in effervescent calcium tablets.[1] Its chemical formula is Ca5(C3H5O3)6.(C6H11O7)4.2H2O. It was first developed by Sandoz, Switzerland. Calcium lactate gluconate is used in the functional and fortified food industry due to its good solubility and neutral taste.[2] In addition, it is used in various spherification techniques in molecular gastronomy. It can also be used to help neutralize HF (hydrofluoric acid) poisoning.[citation needed]

Codex alimentarius. E-codes for food additives. E numbers. Nutricide. Conspiracy. European Union. NWO. Mango Sphere Olive Sphere (El Bulli) Olive Sphere 2 Chris Heathcote playing with his food
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Calcium lactate gluconate
Identifiers
CAS number 11116-97-5
PubChem 92237
ChemSpider 83274 YesY
ATC code A12AA06
Jmol-3D images Image 1
Properties
Molecular formula C9H16CaO10
Molar mass 324.30 g mol−1
Appearance white, taste- and odourless, crystalline solid
Solubility in water 400 g/L
 YesY (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Calcium lactate gluconate, also known as GLOCAL, is a soluble salt of calcium, lactic acid and gluconic acid used in effervescent calcium tablets.[1] Its chemical formula is Ca5(C3H5O3)6.(C6H11O7)4.2H2O. It was first developed by Sandoz, Switzerland. Calcium lactate gluconate is used in the functional and fortified food industry due to its good solubility and neutral taste.[2] In addition, it is used in various spherification techniques in molecular gastronomy. It can also be used to help neutralize HF (hydrofluoric acid) poisoning.[citation needed]

References[edit]

  1. ^ Haberfeld, H, ed. (2009). Austria-Codex (in German) (2009/2010 ed.). Vienna: Österreichischer Apothekerverlag. ISBN 3-85200-196-X. 
  2. ^ Gerhard Gerstner (2002). "Calcium Lactate Gluconate – the innovative solution for extra calcium". Innovations in Food Technology 3: 2–3. 
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