E318 - Calciumerythorbat

Origin

Calcium erythorbate is a salt of erythorbic acid (isoascorbic acid), which is stereoisomer of ascorbic acid (vitamin C). It is produced synthetically through the fermentation of food-grade starch by certain fungi or bacteria, followed by chemical conversion and calcium addition. It is chemically similar to vitamin C but exhibits different biological activity.

Usage

Calcium erythorbate is primarily used as an antioxidant food additive. It prevents oxidation in foods, thereby preserving color, flavor, and nutritional value. It is commonly found in processed foods, including cured meats, canned fruits and vegetables, and beverages. It is particularly effective in preventing the formation of nitrosamines in cured meats, which are carcinogenic compounds. The typical usage levels vary depending on the food product, but it is generally used at concentrations ranging from 0.01% to 0.1%.

Side Effects

Calcium erythorbate is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 'not specified', meaning that at the levels normally used in food, it does not pose a health risk. Some individuals may experience mild gastrointestinal discomfort, such as bloating or diarrhea, if consumed in large quantities. However, such effects are rare. No significant adverse effects have been reported in scientific literature at typical usage levels. Regulatory bodies like the EFSA and FDA have approved it for use in food.

Regulatory Status

Calcium erythorbate is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. It is regulated by agencies such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. These agencies have established specifications for its purity and usage levels in food products to ensure its safety.