E352i - Calciummalat

Origin

Calcium malate is a calcium salt of malic acid. Malic acid is a dicarboxylic acid naturally found in many fruits, especially apples. Calcium malate is produced commercially by neutralizing malic acid with a calcium source, such as calcium hydroxide or calcium carbonate.

Usage

Calcium malate is used in the food industry as an acidity regulator, firming agent, and flavor enhancer. It can also act as a mineral supplement, providing calcium. It is often found in processed fruits and vegetables, beverages, bakery products, and confectionery. As an acidity regulator, it helps maintain the desired pH level in food products, preventing spoilage and ensuring consistent flavor. As a firming agent, it helps to maintain the texture of fruits and vegetables during processing and storage. It is also used in dietary supplements as a source of calcium.

Side Effects

Calcium malate is generally recognized as safe (GRAS) by regulatory agencies when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for malic acid and its salts, including calcium malate, indicating that it is considered safe at levels typically used in food. However, excessive consumption of calcium salts, including calcium malate, may lead to gastrointestinal discomfort in some individuals. People with kidney problems should consult a doctor before consuming large amounts of calcium malate.

Regulatory Status

Calcium malate is permitted for use as a food additive in many countries, including the United States, the European Union, and others. In the EU, it is designated as E352i. Regulations specify the conditions of use and maximum permitted levels in various food categories. The FDA considers it GRAS when used according to good manufacturing practices.