E470aiii - Calcium salts of fatty acids

Origin

E470a(iii), Calcium salts of fatty acids, are derived from edible fats and oils, either of vegetable or animal origin. These fatty acids are reacted with calcium hydroxide or calcium oxide to form the corresponding calcium salts. The specific fatty acid composition will vary depending on the source of the fats and oils used. It is a mixture of calcium salts of various naturally occurring fatty acids, such as stearic, palmitic, and oleic acids.

Usage

Calcium salts of fatty acids are used in food as an anti-caking agent, emulsifier, and stabilizer. They can improve the texture and consistency of food products. Common applications include use in powdered foods, bakery products, and confectionery. They are also used as a lubricant in the production of tablets and capsules in the pharmaceutical industry. In food, they help prevent clumping and improve the flow of powders. The calcium component can also contribute to the calcium content of the food.

Side Effects

Calcium salts of fatty acids are generally considered safe for consumption. They are derived from naturally occurring fatty acids and calcium, both of which are essential nutrients. No significant adverse health effects have been reported with their use in food at typical levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) 'not specified', meaning that, based on available data, the intake of calcium salts of fatty acids at levels necessary to achieve the desired technological effect does not represent a health concern. However, excessive consumption of any fat source can contribute to an imbalanced diet and potential weight gain.

Regulatory Status

Calcium salts of fatty acids (E470a(iii)) are permitted for use as a food additive in many countries, including those in the European Union and the United States. Regulations specify the conditions of use and the maximum permitted levels in various food categories. In the EU, they are regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, they are generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.