Calcium Citrate
| Alternate names: | E333, Monocalcium citrate, Dicalcium citrate, Tricalcium citrate |
Function:
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Acidity regulator, Antioxidant, Firming agent, Preservative |
Product Uses:
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Used in many foods including ice-cream, wine, carbonated beverages, sweets, jams, jellies, evaporated and condensed milk, milk powder, processed cheeses, gelatin-based products and confectionery. |
Notes:
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Calcium citrate is the calcium salt of citric acid, a natural weak organic acid found in many fruits, especially citrus fruits. Commercially it may be produced by the fermentation of carbohydrate solutions, usually molasses or hydrolysed corn starch with Aspergillus niger. This produces a white crystalline powder which is soluble in water. Calcium citrate is used as an acidity regulator, preservative, anti-oxidant, sequestrant, firming agent, and sometimes a flavour in food. |
Is it harmful?
|
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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