E352 - Calcium malates

Origin

Calcium malates are calcium salts of malic acid. Malic acid is a dicarboxylic acid naturally found in many fruits, especially apples. Calcium malates are produced synthetically by neutralizing malic acid with a calcium source, such as calcium hydroxide or calcium carbonate. There are two forms: calcium malate (E352(i)) and calcium hydrogen malate (E352(ii)).

Usage

Calcium malates are used in the food industry primarily as acidity regulators, firming agents, and flavor enhancers. They can be found in a variety of processed foods, including canned fruits and vegetables, beverages, and baked goods. As a firming agent, it helps to maintain the texture of fruits and vegetables during processing. It also contributes a slightly tart flavor profile. Calcium malates can also be used as a source of calcium in fortified foods.

Side Effects

Calcium malates are generally considered safe for consumption. Malic acid is a natural component of many foods, and calcium is an essential mineral. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) 'not specified' for malic acid and its salts, meaning that at the levels used in food, it does not pose a health risk. However, excessive consumption of any calcium salt may lead to gastrointestinal discomfort in sensitive individuals. No significant adverse effects have been reported in the scientific literature at levels typically used in food.

Regulatory Status

Calcium malates (E352) are permitted food additives in many countries, including those in the European Union and the United States. In the EU, they are listed in Annex II of Regulation (EC) No 1333/2008 and can be used in various food categories under specific conditions. In the United States, they are Generally Recognized As Safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices.