Calciumfumarat

Origin

Calcium fumarate is the calcium salt of fumaric acid. Fumaric acid is a naturally occurring dicarboxylic acid found in many plants and is also produced by the human body during the Krebs cycle. Calcium fumarate is produced synthetically by reacting fumaric acid with a calcium source, such as calcium carbonate or calcium hydroxide.

Usage

Calcium fumarate is used in the food industry primarily as an acidity regulator and firming agent. It can also act as a leavening agent. It is used in baked goods, processed fruits and vegetables, and beverages. It can also be used as a source of calcium in food supplements. In pharmaceutical applications, it can be used as a pharmaceutical aid.

Side Effects

Calcium fumarate is generally considered safe for consumption at levels typically used in food. Fumarates, in general, are well-tolerated. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for fumaric acid and its salts, indicating that at the levels used in food, they do not pose a health concern. However, excessive consumption of calcium salts may lead to hypercalcemia in susceptible individuals. Individuals with kidney problems should exercise caution. Allergic reactions are rare but possible.

Regulatory Status

Calcium fumarate is approved for use as a food additive in the European Union (EU) under the E number E367. It is also permitted for use in food in other countries, subject to local regulations. The FDA considers fumaric acid and its salts, including calcium fumarate, as generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.