To meet the market demand for high-quality food-grade calcium lactate, upgrading the production process has become a key factor in industry development. Currently, many enterprises are increasing their research and development investment, introducing advanced technologies and equipment, and optimizing the traditional production process. The new fermentation process makes the purity of calcium lactate higher and the impurities less; the improved purification technology further enhances the product quality and ensures compliance with strict food-grade standards.
The food-grade calcium lactate produced after upgrading has significantly improved in terms of color, odor and solubility. This not only enhances the competitiveness of the product in the market, but also provides better raw materials for food enterprises. With the continuous progress of production processes, food-grade calcium lactate will serve the food industry with more stable and reliable quality, facilitating the production of more healthy foods and safeguarding the health rights of consumers.