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Calcium Lactate

Calcium lactate is produced by mixing lactic acid with calcium carbonate or calcium hydroxide. While it’s used as a calcium supplement and to fortify foods, calcium lactate fills a variety of roles in the food industry as an approved firming agent, thickener, flavor enhancer and leavening agent. Calcium lactate contains less elemental calcium than two other forms of calcium commonly used in supplements is calcium carbonate and calcium citrate.
In pharmaceutical is used to prevent or treat low blood calcium levels in people who do not get enough calcium from their diets. It may be used to treat conditions caused by low calcium levels such as bone loss (osteoporosis), weak bones (osteomalacia/rickets), decreased activity of the parathyroid gland (hypoparathyroidism), and a certain muscle disease (latent tetany). It may also be used in certain patients to make sure they are getting enough calcium (e.g., women who are pregnant, nursing, or postmenopausal, people taking certain medications such as phenytoin, phenobarbital, or prednisone).
Calcium plays a very important role in the body. It is necessary for normal functioning of nerves, cells, muscle, and bone. If there is not enough calcium in the blood, then the body will take calcium from bones, thereby weakening bones. Having the right amount of calcium is important for building and keeping strong bones.

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Gelatin or gelatin (from Latin: gelatus means "stiff", "frozen"; compare with gelato) is translucent, colorless, brittle (when dry), bland food derived from collagen obtained from various animal products. It is commonly used as gelling agents in food, medicine, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in the same way so-called "jelly".
Gelatin is an irreversible form of hydrolyzed collagen, which results in the reduction of fibril protein hydrolysis into smaller peptides, which will have a wide range of molecular weight associated with physical and chemical methods of denaturation, based on the hydrolysis process. It is found in most of the gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice cream, dips and yogurt. Gelatin for use recipes come in the form of slabs, granules or powder. Instant types can be added to food for them; others should be soaked in water first.
Glycine is one genus of the tribe of legumes (Fabaceae). In it there are two species of soy that are important to humans as a source of protein and fats, and antioxidants : Glycine max (soybean white) and Glycine soja (soybean black).
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