E333 - Calciumcitrat

Origin

Calcium citrates (E333) are calcium salts of citric acid. They are produced by neutralizing citric acid with calcium hydroxide or calcium carbonate. Citric acid itself is commonly produced by fermentation of sugars, often using *Aspergillus niger*. Therefore, the origin is typically microbial, although the starting material for the fermentation can be from various sources like corn or molasses. Different forms exist, including monocalcium citrate, dicalcium citrate, and tricalcium citrate, each with varying calcium content and solubility.

Usage

Calcium citrates are used in the food industry as acidity regulators, firming agents, sequestrants, and antioxidants. They can also be used as a source of calcium fortification in food products. They are commonly found in processed fruits and vegetables, jams, jellies, dairy products, and beverages. In the pharmaceutical industry, they are used as a calcium supplement due to their relatively high bioavailability compared to other calcium salts. They are also used in some antacids. The ability to chelate metals makes them useful in preventing discoloration and off-flavors in food.

Side Effects

Calcium citrates are generally considered safe for consumption. Citric acid and its salts are normal constituents of the human body and are readily metabolized. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) 'not limited' for citric acid and its salts, indicating a high level of safety. However, excessive consumption of calcium citrates, like any calcium supplement, may lead to hypercalcemia in susceptible individuals, particularly those with impaired kidney function. Symptoms of hypercalcemia can include nausea, vomiting, constipation, and in severe cases, kidney stones. Some individuals may experience mild gastrointestinal discomfort.

Regulatory Status

Calcium citrates (E333) are approved for use as a food additive in the European Union (EU) under Regulation (EC) No 1333/2008. They are also generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. The specific regulations and permitted levels vary depending on the food category.