E333iii - Tricalcium citrate

Origin

Tricalcium citrate is a calcium salt of citric acid. It is produced by neutralizing citric acid with calcium hydroxide or calcium carbonate. The citric acid itself is often produced by fermentation of sugars, typically using *Aspergillus niger*. The resulting product is a white, odorless powder.

Usage

Tricalcium citrate is used in the food industry as an acidity regulator, sequestrant, firming agent, and nutrient supplement. It is commonly added to processed foods, beverages, and dairy products. As a calcium supplement, it is often preferred over other calcium salts due to its higher bioavailability, especially for individuals with low stomach acid. It is also used in pharmaceutical applications as a calcium source in tablets and capsules. In the beverage industry, it can prevent clouding and improve the stability of certain products. It is also used in some baking applications as a dough strengthener.

Side Effects

Tricalcium citrate is generally recognized as safe (GRAS) by regulatory agencies when used in accordance with good manufacturing practices. Excessive consumption of calcium supplements, including tricalcium citrate, may lead to hypercalcemia, characterized by elevated calcium levels in the blood. Symptoms of hypercalcemia can include nausea, vomiting, constipation, abdominal pain, muscle weakness, and confusion. In rare cases, it can lead to kidney stones or kidney dysfunction. However, these effects are typically associated with very high doses of calcium supplements, well above the levels typically found in food products. No ADI (Acceptable Daily Intake) has been specified by EFSA or JECFA, indicating its low toxicity.