アスコルビン酸カルシウム

Origin

Calcium ascorbate is a mineral salt formed by reacting ascorbic acid (Vitamin C) with calcium carbonate or calcium hydroxide. It is a white to slightly yellowish, odorless, crystalline powder. It is less acidic than ascorbic acid and is often preferred in supplements for individuals sensitive to acidity.

Usage

Calcium ascorbate is used primarily as an antioxidant and nutrient supplement. It is added to foods and beverages to prevent oxidation, which can cause discoloration, rancidity, and loss of flavor. It is also used to fortify foods with Vitamin C and calcium. Common applications include fruit juices, processed fruits, vegetables, and baked goods. In pharmaceutical applications, it is used in Vitamin C supplements, particularly those marketed as 'stomach-friendly' or buffered Vitamin C.

Side Effects

Calcium ascorbate is generally considered safe for consumption. As a source of Vitamin C, excessive intake may lead to gastrointestinal disturbances such as diarrhea, nausea, and abdominal cramps. However, these effects are typically associated with very high doses, well above the recommended daily intake. The calcium component is also generally safe, but excessive calcium intake can, in rare cases, lead to hypercalcemia, especially in individuals with pre-existing kidney problems. The European Food Safety Authority (EFSA) has not established a specific Acceptable Daily Intake (ADI) for calcium ascorbate, as it is considered safe at levels necessary to achieve its intended technological function or nutritional purpose. However, the ADI for Vitamin C is often considered when evaluating its safety.

Regulatory Status

Calcium ascorbate is approved for use as a food additive in many countries, including the European Union (E302), the United States, and Canada. In the EU, its use is regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, it is Generally Recognized As Safe (GRAS) by the Food and Drug Administration (FDA) under specific conditions of use. These regulations specify the types of foods in which it can be used and the maximum permitted levels.