Origin
E 327 is produced for use in food production by chemically altering lactic acid, resulting in a solid substance. In a natural process, calcium lactate is also formed during the maturation of cheese through bacterial action. When calcium lactate is combined with pectin, calcium pectinate is created, which is often used to harden cut fruit and thus keep it fresh longer.
Usage
E 327, like E 325 and E 326, is not subject to any authorization restrictions as a food additive. There are also no limits on the maximum amount. E 327 is used for the same products as E 325 and E 326. Thus, the acid regulator is frequently added to jam, preserves, white bread, fruit and vegetable canned goods, and raw meat and sausage products.
Risks
The acid regulator E 327 is considered completely harmless. Foods containing this additive can be consumed without concern.