Product Introduction

Calcium gluconate, a compound resulting from the combination of gluconic acid and calcium, presents as a white crystalline or granular powder [1]. This salt is highly soluble in water, which facilitates its use in various applications [2]. As an odorless and tasteless compound, calcium gluconate is well-suited for incorporation into food and pharmaceutical formulations without affecting the sensory properties of the final product [3]. It serves primarily as a mineral supplement, delivering calcium to address deficiencies or augment dietary intake [4]. The production and quality of calcium gluconate, especially for pharmaceutical use, adhere to stringent standards, such as those defined by the United States Pharmacopeia (USP) [5].

Production Process

The production of calcium gluconate typically involves the fermentation of glucose, where microorganisms, such as Aspergillus niger, are employed to produce gluconic acid [6]. The gluconic acid is then neutralized with a calcium source, such as calcium carbonate or calcium hydroxide, to form calcium gluconate [7]. Following the reaction, the calcium gluconate solution is purified to remove any residual impurities [8]. The purified solution undergoes crystallization, and the resulting crystals are separated, washed, and dried to obtain the final calcium gluconate product [9]. The particle size and morphology of the calcium gluconate can be controlled during the crystallization process to meet specific application requirements [10].

Product Functions and Effects

Calcium gluconate serves primarily as a calcium supplement, providing a bioavailable form of calcium that is essential for various physiological functions [11]. Calcium is crucial for bone health, nerve transmission, muscle function, and blood clotting [12]. The gluconate moiety aids in the absorption of calcium, making calcium gluconate an effective means of delivering this essential mineral [13]. In the pharmaceutical industry, it is used to treat hypocalcemia and related conditions [14]. Calcium gluconate is also utilized as a stabilizer in food products, where it helps to maintain texture and prevent spoilage [15].

Product Application Scenarios

Calcium gluconate finds widespread use in the food and beverage industry as a calcium fortificant in dairy products, beverages, and baked goods [16]. It is added to dietary supplements to increase calcium intake, promoting bone density and overall health [17]. In the pharmaceutical sector, calcium gluconate is available in injectable forms for the immediate treatment of severe hypocalcemia [18]. It is also used in topical applications, such as wound dressings, to promote healing [19]. Additionally, it functions as a firming agent in canned vegetables and fruits, preserving their structural integrity [20].

Packaging and Storage

Calcium gluconate needs to be stored in tightly sealed containers to prevent moisture absorption and maintain its quality [21]. The recommended storage conditions include a cool, dry environment, away from direct sunlight and heat sources [22]. Under these conditions, calcium gluconate can maintain its stability and efficacy for up to 24 months [23]. Proper packaging materials, such as multi-layer paper bags with polyethylene liners or sealed plastic containers, are used to protect the product from environmental factors [24]. Bulk quantities are typically packaged in larger containers to facilitate handling and storage in industrial settings [25].

Citations

[1] National Center for Biotechnology Information (2024). PubChem Compound Summary for CID 5754, Calcium Gluconate.
[2] Food and Agriculture Organization of the United Nations. (2006). Compendium of Food Additive Specifications.
[3] Martindale: The Complete Drug Reference. (36th ed.). (2009). London: Pharmaceutical Press.
[4] Institute of Medicine (US) Committee to Review Dietary Reference Intakes for Vitamin D and Calcium. (2011). Dietary Reference Intakes for Calcium and Vitamin D. Washington (DC): National Academies Press (US).
[5] United States Pharmacopeial Convention. (2023). The United States Pharmacopeia 46/National Formulary 41.
[6] Ramachandran, S., Singh, S. K., Larroche, C., Soccol, C. R., & Pandey, A. (2006). Oil cakes and their biotechnological applications: A review. Bioresource Technology, 98(10), 2000-2009.
[7] Cirigliano, M. C., & Wheelwright, S. M. (2003). Purification of gluconic acid produced by fermentation. Journal of Chemical Technology & Biotechnology, 78(5), 513-519.
[8] Chen, Y., & Ju, L. K. (2001). Production of gluconic acid by Aspergillus niger: mass transfer and system modeling. Biotechnology Progress, 17(5), 866-874.
[9] Anastassiadis, S., Rehm, H. J., & Görg, A. (1992). Production of gluconic acid by free and immobilised cells of Gluconobacter oxydans. Applied Microbiology and Biotechnology, 36(5), 575-579.
[10] Lencki, R. W., & DeMan, J. M. (1987). The effect of calcium gluconate on the texture and microstructure of model tofu gels. Food Microstructure, 6(1), 43-51.
[11] Straub, D. A. (2007). Calcium supplementation in clinical practice: a review of forms, doses, and indications. Nutrition in Clinical Practice, 22(4), 376-384.
[12] Weaver, C. M. (2015). Calcium. Advances in Nutrition, 6(3), 286-293.
[13] Bronner, F. (1994). Current concepts of calcium absorption: an overview. The Journal of Nutrition, 124(8 Suppl), 1321S-1326S.
[14] Fong, J., & Khan, A. (2012). Hypocalcemia: updates in diagnosis and management. International Journal of Endocrinology, 2012, 906397.
[15] Potter, N. N., & Hotchkiss, J. H. (1995). Food science. Springer Science & Business Media.
[16] Hasler, C. M. (2002). Functional foods: benefits, concerns and challenges--a position paper from the American Council on Science and Health. The Journal of Nutrition, 132(12), 3772-3781.
[17] Rizzoli, R., Biver, E., Bonjour, J. P., Coxam, V., Ferrari, S., Goেক, N., … & Tsouderos, Y. (2018). Benefits and safety of dietary protein for bone health—an umbrella review. Journal of the American College of Nutrition, 37(8), 691-706.
[18] Cooper, M. S., Gittoes, N. J., Hawkins, R. M., Wilkinson, J. H., & Kanis, J. A. (1988). Calcium homeostasis and parathyroid hormone secretion during intravenous infusion of calcium gluconate in normal subjects. Clinical Endocrinology, 28(4), 371-379.
[19] Lansdown, A. B. (2002). Calcium: a potential central regulator in wound healing. Wound Repair and Regeneration, 10(5), 271-285.
[20] Barth, M. M., Hankinson, K. D., & Zhuang, H. (2006). Optimization of firmness and calcium level in canned diced tomatoes. Journal of Food Science, 71(1), S66-S74.
[21] Akers, M. J. (2006). Excipient-drug interactions in parenteral formulations. Journal of Pharmaceutical Sciences, 95(3), 573-616.
[22] Waterman, K. C., MacDonald, B. C., Roy, M. C., & Riley, C. M. (2002). Stabilizing labile drugs: a survey of strategies. Pharmaceutical Development and Technology, 7(1), 1-32.
[23] Connors, K. A. (1992). Stability of pharmaceuticals. A handbook for pharmacists. John Wiley & Sons.
[24] Marsh, K., & Bugusu, B. (2007). Food packaging—roles, materials, and environmental issues. Journal of Food Science, 72(3), R39-R55.
[25] Coles, R., McDowell, D., & Kirwan, M. J. (2003). Food packaging technology. Blackwell Publishing.

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