Calcium from crustacean waste converted into calcium lactate

A team of researchers from the University of Sonora intends to use calcium from crustacean waste – shrimp, crab, lobster and squid, through its conversion into calcium lactate.

This compound is a salt of high value that has multiple applications in the food industry and pharmaceuticals.

In the case of the food industry, the calcium lactate is used as a preservative to prevent fungi and yeasts from growing. It is also used to improve the texture of some fruit and as an additive in some foods without sugar to remineralize teeth and prevent its fall.

In the pharmaceutical sector, it is used to make dietary calcium supplements.

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