E170 - Calciumcarbonate

Origin

Calcium carbonates (E170) are naturally occurring minerals found in limestone, chalk, and marble. They can also be produced synthetically through the reaction of calcium oxide with carbon dioxide. The naturally derived forms are typically mined and then processed for use in food and other applications. Synthetic calcium carbonate is often produced to achieve higher purity levels.

Usage

In the food industry, calcium carbonates serve multiple purposes. They are primarily used as a food additive to provide calcium enrichment, acting as a source of this essential mineral. E170 also functions as an anticaking agent, preventing powders from clumping together. Furthermore, it can be used as a firming agent in processed fruits and vegetables, helping to maintain their texture. Calcium carbonates also act as a color additive, providing a white or opaque appearance to certain foods. Common applications include baked goods, dairy products, confectionery, and processed vegetables. It is also used in antacids and calcium supplements.

Side Effects

Calcium carbonates are generally considered safe for consumption at levels typically used in food. The EFSA (European Food Safety Authority) has evaluated calcium carbonate and concluded that it does not pose a significant health risk when used as a food additive within specified limits. However, excessive consumption of calcium carbonates can lead to hypercalcemia (elevated calcium levels in the blood), which may cause symptoms such as nausea, vomiting, constipation, and in severe cases, kidney problems. Individuals with pre-existing kidney conditions or those taking certain medications should consult with a healthcare professional before consuming large amounts of calcium-fortified foods or supplements. The ADI (Acceptable Daily Intake) is not specified, as calcium is an essential nutrient and calcium carbonate is considered safe at levels necessary to achieve its technological function in food.