E383 - Calciumglycerophosphat

Origin

Calcium glycerophosphate is a calcium salt of glycerophosphoric acid. It can be produced synthetically or derived from animal sources. The synthetic route typically involves reacting glycerol with phosphoric acid and then neutralizing with calcium hydroxide or calcium carbonate. The animal-derived route involves hydrolysis of lecithin or other phospholipids, followed by calcium salt formation. The final product is a white, odorless powder.

Usage

Calcium glycerophosphate is used as a source of calcium and phosphorus in food products, dietary supplements, and pharmaceuticals. It is often added to infant formulas, fortified foods, and beverages to enhance their nutritional value. It functions as a buffering agent, stabilizer, and nutrient supplement. In some applications, it can improve the texture and stability of food products. It is also used in dental products like toothpaste and mouthwash, where it helps in remineralization of teeth. The typical usage levels vary depending on the application but are generally within the range of 0.1% to 1%.

Side Effects

Calcium glycerophosphate is generally considered safe for consumption at typical usage levels. The European Food Safety Authority (EFSA) has evaluated calcium glycerophosphate and established an Acceptable Daily Intake (ADI) that reflects its safety. Excessive intake of calcium salts, including calcium glycerophosphate, may lead to hypercalcemia in susceptible individuals, which can cause symptoms such as nausea, vomiting, constipation, and in severe cases, kidney problems. However, such effects are rare with normal dietary exposure. No significant adverse effects have been reported in the scientific literature at levels typically used in food and supplements.

Regulatory Status

Calcium glycerophosphate is permitted as a food additive in many countries, including those within the European Union (EU) under the E number E383. It is also approved for use in the United States as a Generally Recognized As Safe (GRAS) substance under specific conditions. Regulatory bodies like EFSA and the Food and Drug Administration (FDA) have assessed its safety and established guidelines for its use in food products. The specific regulations may vary from country to country, so it's important to consult local food regulations for detailed information.