Calcium DL-malate
98%
- Product Code: 98023
CAS:
17482-42-7
| Molecular Weight: | 172.15 g./mol | Molecular Formula: | C₄H₄CaO₅ |
|---|---|---|---|
| EC Number: | MDL Number: | ||
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | room temperature |
Product Description:
Calcium DL-malate is widely used in the food and beverage industry as a dietary supplement due to its role in supporting bone health and improving calcium absorption. It is often added to fortified foods, sports drinks, and nutritional supplements to enhance calcium intake without causing digestive discomfort. In the pharmaceutical industry, it is utilized in formulations aimed at treating calcium deficiencies and supporting muscle function. Additionally, it serves as a buffering agent in certain food products to regulate acidity and improve stability. Its chelating properties also make it useful in cosmetic formulations, where it helps in skin conditioning and maintaining product integrity.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | White powder or particle |
| PURITY | 97.5-100 |
| Infrared spectrum | Conforms to Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 100.000 | 10-20 days | ฿790.00 |
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| 500.000 | 10-20 days | ฿2,120.00 |
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Calcium DL-malate
Calcium DL-malate is widely used in the food and beverage industry as a dietary supplement due to its role in supporting bone health and improving calcium absorption. It is often added to fortified foods, sports drinks, and nutritional supplements to enhance calcium intake without causing digestive discomfort. In the pharmaceutical industry, it is utilized in formulations aimed at treating calcium deficiencies and supporting muscle function. Additionally, it serves as a buffering agent in certain food products to regulate acidity and improve stability. Its chelating properties also make it useful in cosmetic formulations, where it helps in skin conditioning and maintaining product integrity.
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