Comparing E170I - Calcium carbonate vs E327 - calcium lactate
Overview
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Found in 1,512 products
Found in 1,709 products
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Interest over time for 4 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is chalk made of?
Traditional chalk is mostly calcium carbonate (CaCO3), a naturally occurring mineral; some modern blackboard “chalk” sticks may instead use calcium sulfate (gypsum).
What is chalk paint?
It’s a matte decorative paint that uses calcium carbonate as a white pigment/filler to create a chalky, velvety finish with good coverage and adhesion.
How to make chalk paint?
Stir calcium carbonate powder into a little water to make a slurry, then mix it into latex/acrylic paint—about 2–3 tablespoons calcium carbonate per 1 cup of paint—adjusting to reach the desired texture and coverage.
Can you eat chalk?
Food‑grade calcium carbonate (E170i) used in foods and supplements is considered safe at permitted levels, but eating non‑food‑grade chalk sticks isn’t advised and excessive intake can cause constipation or high‑calcium effects.
What is calcium carbonate used for?
In foods, E170i is used mainly as a white colorant and stabilizer and as a source of calcium; beyond food, it’s common in antacids and as a filler/pigment in tablets, paints, paper, and plastics.
Is calcium lactate dairy?
No—calcium lactate (E327) is a mineral salt of lactic acid and is not a dairy product; it contains no milk proteins or lactose.
What is calcium lactate good for?
It’s used to supply calcium and as a firming/thickening and acidity-regulating agent in foods; it’s also common in alginate spherification and for calcium fortification or supplementation.
Does calcium lactate contain dairy?
No, it doesn’t contain dairy; despite the name, it’s typically made by fermenting sugars or via synthesis and is free of milk proteins and lactose.
Does calcium lactate have dairy?
No—it's not derived from milk and does not have dairy components.
How to make popping boba without calcium lactate?
Use direct spherification: blend 0.5–1% sodium alginate into your flavored liquid, let it rest to de-bubble, then drip it into a 0.7–1% calcium chloride solution for 30–60 seconds and rinse to remove any bitterness.