Factors affecting solubility of calcium lactate in aqueous solutions.
Calcium lactate (CaL2) crystal formation on the surface of cheese continues to be a widespread problem for the cheese industry despite decades of research. To prevent those crystals from forming, it is necessary to keep the concentration of CaL2 below saturation level. The limited data available on the solubility of CaL2 at conditions appropriate for the storage of cheese are often conflicting. In this work, the solubility of L(+)-CaL2 in water was evaluated at 4, 10, and 24 degrees C, and the effects of salt and pH at those temperatures were investigated. The effects of additional calcium and lactate ions on solubility also were studied. The results suggested that temperature and the concentration of lactate ions are the main factors influencing the solubility of CaL2, with the other parameters having limited effect.
Kubantseva
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Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison 53706, USA.
Hartel
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Swearingen
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D017610:Calcium Compounds / Q000737:chemistry*; D002611:Cheese / Q000032:analysis; D003460:Crystallization; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000737:chemistry*; D019344:Lactic Acid / Q000032:analysis; D012965:Sodium Chloride / Q000008:administration & dosage; D012995:Solubility; D012996:Solutions; D013696:Temperature; D014867:Water
D017610:Calcium Compounds; D007773:Lactates; D012996:Solutions; D014867:Water; C110051:calcium lactate; D019344:Lactic Acid; D012965:Sodium Chloride