Calcium ascorbate
Score impact
+0.70
points/product
Description
E302, also known as calcium ascorbate, is a food additive belonging to the category of antioxidants. It is the calcium salt of ascorbic acid (vitamin C), and its main function is to prevent food oxidation, maintaining color, flavor, and nutritional value. Calcium ascorbate is obtained industrially by reacting ascorbic acid with calcium carbonate or calcium hydroxide, followed by a crystallization and drying process.
It is a white or slightly yellowish powder, odorless, with a salty-bitter taste, soluble in water and practically insoluble in ethanol. Its chemical formula is C12H14CaO12·2H2O and its molecular weight is 426.34 g/mol. As an antioxidant, it acts by donating electrons to neutralize free radicals, thus protecting lipids and other oxidation-sensitive components. Additionally, it can act as a synergist for other antioxidants, such as tocopherols (vitamin E).
The history of calcium ascorbate as a food additive dates back to the mid-20th century, when the need to stabilize vitamin C in foods was recognized. In the European Union, its use has been authorized since the 1970s and has been evaluated by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 0-15 mg/kg body weight/day for ascorbic acid and its salts, including calcium ascorbate. This ADI is considered safe for the general population, and no significant adverse effects have been reported at authorized use levels.
The overall safety assessment is very favorable: calcium ascorbate is recognized as safe (GRAS) by the US FDA and is included in the list of permitted additives in the EU. In food labeling, it must appear as "calcium ascorbate" or "E302". It is important to note that, as a source of calcium, it can contribute to the intake of this mineral, although in very small amounts.
In summary, E302 is a safe and effective antioxidant food additive, widely used in the food industry to preserve product quality.
Calcium ascorbate (E302) is mainly used as an antioxidant in a wide variety of foods. According to EC Regulation 1333/2008, it is authorized in categories such as meat products (sausages, frankfurters), fishery products (frozen fish, canned fish), processed fruits and vegetables (juices, jams, dried fruits), bakery and pastry products, fats and oils, and non-alcoholic beverages.
In the Spanish market, it is found in products such as frankfurter sausages, pâtés, packaged fruit juices, jams, and sliced bread. Authorized limits vary by category: for example, in meat products up to 500 mg/kg is allowed, while in fruit juices the limit is 300 mg/L. Compared to the FDA, which also considers it GRAS, the limits are similar, although in the United States it is allowed in more categories, such as dairy products. In Japan, calcium ascorbate is permitted as an antioxidant with restrictions similar to European ones.
Its use is especially valued in products that need to maintain color and prevent rancidity, such as sausages and oils.
Calcium ascorbate (E302) is generally recognized as safe at the doses used as a food additive. EFSA and JECFA have established an ADI of 0-15 mg/kg/day for ascorbic acid and its salts, and estimated dietary exposure levels are well below this limit. No significant adverse effects associated with the consumption of calcium ascorbate as an additive have been documented. However, at very high doses (above 1 g/day of vitamin C), gastrointestinal discomfort such as diarrhea or flatulence could occur, but these amounts are far higher than those ingested through foods containing E302.
There is no evidence of chronic toxicity, carcinogenicity, or teratogenicity. Sensitive populations, such as people with kidney disorders or a predisposition to oxalate kidney stones, should be cautious with excessive vitamin C intake, but the contribution from the additive is minimal. No relevant drug interactions at dietary levels are known. In conclusion, EFSA and WHO consider calcium ascorbate safe for the general population under authorized conditions of use.
- Calcium ascorbate
- Calcium ascorbate
- Calcium salt of ascorbic acid
- Calcium ascorbate
- Calcium ascorbate
- Vitamin C calcium
- Calcium ascorbate dihydrate
- Calcium salt of L-ascorbic acid
- Neutral calcium ascorbate
- Buffered vitamin C
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