Comparing E327 - calcium lactate vs E333II - Dicalcium citrate

Overview

E327 - calcium lactate

Calcium lactate (E327) is the calcium salt of lactic acid. Food makers use it to help keep fruits and vegetables firm, regulate acidity, and add a mild source of calcium to recipes. It’s widely permitted in the U.S. and EU and is considered safe when used in normal amounts in foods.

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E333II - Dicalcium citrate

Dicalcium citrate (E333ii) is a calcium salt of citric acid used to control acidity, bind metal ions, and keep foods stable. It has a mild taste, works well in drinks and dairy, and can also add a small amount of calcium.

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Synonyms
E327
calcium lactate
E333ii
Dicalcium citrate
Functions
acidity regulatorfirming agentsequestrantstabilizerthickener
acidity regulatorsequestrantstabilizer
Origins
Microbiological
Synthetic
Mineral
Plant
Microbiological
Synthetic
Mineral
Products

Found in 1,709 products

Found in 0 products

Search rank & volume
#1855.3K / mo🇺🇸U.S.
🇺🇸U.S.
Awareness score

×0.46
under-aware

Awareness data is not available.

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

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Popular questions

  1. 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.

  2. 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.

  3. 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.

  4. Does calcium lactate have dairy?

    No—it's not derived from milk and does not have dairy components.

  5. 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.

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