Calcium carbonate
Score impact
+0.10
points/product
Description
Calcium carbonate (E170) is a food additive widely used as an acidity regulator, anti-caking agent, colorant, and stabilizer. It is an inorganic compound of natural origin, found in rocks such as calcite, chalk, or marble, and also in mollusk shells and eggshells. Industrially, it is obtained by grinding limestone rocks or by chemical precipitation from calcium oxide and carbon dioxide.
It is a white, odorless, and tasteless powder, practically insoluble in water but soluble in acids with the release of carbon dioxide. Its main function is to regulate the acidity (pH) of foods, acting as a buffer. It is also used as a white colorant (pigment), anti-caking agent in powders, and as a source of calcium in fortified foods.
Its use in the European Union has been authorized since the 1970s, and it has been repeatedly evaluated by EFSA (European Food Safety Authority) and JECFA (Joint FAO/WHO Expert Committee on Food Additives). Both organizations have established an Acceptable Daily Intake (ADI) "not specified," meaning it is not considered a health risk at the levels used in foods.
The food safety of E170 is supported by numerous toxicological studies that have not shown significant adverse effects. On product labels, it must appear as "calcium carbonate" or "E170." It is one of the most common and considered safe additives, although excessive consumption as a calcium supplement could have laxative effects, but this is not relevant at the doses used as an additive.
Calcium carbonate is used in a wide variety of food categories according to Regulation EC 1333/2008. It is used as an acidity regulator in bakery products, pastries, breakfast cereals, chocolates, and beverages. It also acts as a white colorant in products such as chewing gum, candies, and confectionery coatings. As an anti-caking agent, it is added to salts, spices, and powder mixes.
In Spain, it is commonly found in cookies, sliced bread, plant-based milks (such as soy or almond drinks), and some processed cheeses. Authorized limits vary by category: in general, quantum satis (sufficient amount) is allowed, except in some products where maximum limits apply, such as 20 g/kg in chocolates or 10 g/kg in breakfast cereals. Compared to the US FDA, calcium carbonate is classified as GRAS (Generally Recognized as Safe) and is allowed without specific limits in most foods. In Japan, it is also approved as a food additive with similar restrictions.
It is one of the most versatile and safe additives, with an estimated daily intake well below any concerning level.
Calcium carbonate (E170) is considered safe by EFSA and JECFA, with an ADI "not specified." No significant adverse effects have been documented from its use as a food additive at usual levels. However, at very high doses (such as in calcium supplements), it can cause constipation, gas, or milk-alkali syndrome (hypercalcemia, metabolic alkalosis, and renal failure) if combined with antacids. But these doses are much higher than those ingested through foods.
There is no evidence of acute toxicity, carcinogenicity, mutagenicity, or teratogenicity at permitted use levels. Sensitive populations such as people with hypercalcemia, renal insufficiency, or a tendency to kidney stones should moderate their calcium intake, but this applies to total intake, not specifically to the additive. No relevant drug interactions with E170 in foods are known. EFSA concludes that there is no reason for concern for public health at current exposure levels.
In summary, calcium carbonate is one of the most innocuous additives, and its presence in the diet does not pose a risk to the general population.
- Calcite
- Aragonite
- Cream of tartar (incorrect
- but sometimes confused)
- Precipitated calcium carbonate
- Natural calcium carbonate
- Pigment White 18
- INS 170i
Classification:
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