Calcium Acetate
| Alternate names: | Calcium Acetate Monohydrate, Calcium Diacetate |
Function:
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Acidity regulator, Preservative, Thickener, Flavour enhancer |
Product Uses:
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Used in snack foods, bread, cakes, cheese, crisps, and bullion, cake mixtures, pies, puddings and candy products,bakery items, meads, soups and broths, pre-cooked pasta and noodle products. |
Notes:
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Calcium acetate is the calcium salt of acetic acid. It is a natural acid produced by bacterial fermentation and oxidation of natural products or ethanol. Commercially it's produced by the oxidation of acetaldehyde. It acts as a preservative, acidity regulator (acidulant), and a anti-microbial agent, and is a highly effective against bacteria and fungi (a mould inhibitor in snack foods and bread). Also used as a flavour enhancer in snack foods, and as a thickening agent in cake mixes, pies and puddings. |
Is it harmful?
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Safe |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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