E263 - Calciumacetat

Origin

Calcium acetate is a calcium salt of acetic acid. It can be produced by reacting acetic acid with calcium carbonate or calcium hydroxide. It exists as a white, crystalline solid and is also known as acetate of lime or calcium diacetate.

Usage

In the food industry, calcium acetate is used as a preservative, stabilizer, and buffering agent. It helps to maintain the pH of food products, preventing spoilage and preserving their texture and flavor. It is commonly found in baked goods, processed meats, and dairy products. Calcium acetate also acts as a source of calcium. In addition, it is used in the production of tofu, where it serves as a coagulant. It is also used in kidney dialysis to bind phosphate, and in pharmaceutical applications.

Side Effects

Calcium acetate is generally recognized as safe (GRAS) when used in accordance with good manufacturing practice. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for calcium acetate, indicating its low toxicity. However, excessive consumption of calcium salts may lead to hypercalcemia in susceptible individuals, although this is rare with typical food uses. Some individuals may experience mild gastrointestinal discomfort. Individuals with kidney problems should consult their doctor before consuming large amounts of calcium acetate.

Regulatory Status

Calcium acetate is approved for use as a food additive in many countries, including the United States and the European Union. In the EU, it is designated as E263. Regulations specify the permitted uses and maximum levels in various food categories. In the United States, it is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practice.