[5] Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL (racemic) salt.

[1][2] Paradoxically, while the solubility of calcium L-lactate increases with temperature from 10 °C (4.8 g/dl) to 30 °C (8.5 g/dl), the concentration of free Ca2+ ions decreases by almost one half.

This reaction increases the concentration of hydroxide ions (OH−), resulting in a solution with a pH slightly above 7, that is, basic.

[16] In the early 20th century, oral administration of calcium lactate dissolved in water (but not in milk or tablets) was found to be effective in prevention of tetany in humans and dogs with parathyroid insufficiency or who underwent parathyroidectomy.

Calcium lactate has insufficient acid-neutralizing capacity caused by its weak base formation.

[16] Its properties allow it to be used effectively without disrupting normal gastrointestinal function, making it suitable for individuals seeking to increase their calcium intake without affecting their digestive processes.

[16] Calcium lactate does not interact significantly with digestive enzymes or other components of the gastrointestinal tract.

It dissolves and releases calcium ions that are absorbed in the small intestine without affecting the digestion of proteins, carbohydrates, or fats.

[27] The compound is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.

[28] Calcium lactate is used in molecular gastronomy as a flavorless fat-soluble agent for plain and reverse spherification.

[14] Calcium lactate has been considered as a coagulant for removing suspended solids from water, as a renewable, non-toxic, and biodegradable alternative to aluminum chloride AlCl3.

[30] Addition of calcium lactate substantially increases the compressive strength and reduces water permeability of bioconcrete, by enabling bacteria such as Enterococcus faecalis, Bacillus cohnii, Bacillus pseudofirmus and Sporosarcina pasteurii to produce more calcite.