Calcium citrates
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Description
E333, known as calcium citrates, is a food additive primarily used as an acidity regulator, stabilizer, and sequestrant. It is produced industrially by reacting citric acid with calcium carbonate or calcium hydroxide, resulting in a calcium salt of citric acid. There are three forms: monocalcium citrate (E333(i)), dicalcium citrate (E333(ii)), and tricalcium citrate (E333(iii)), with tricalcium citrate being the most common.
It appears as a white, odorless powder with a slightly acidic and salty taste. It is soluble in water and slightly soluble in ethanol. Its main function is to regulate the acidity of foods, preventing sudden pH changes that could alter flavor, texture, or preservation. Additionally, it acts as a chelating agent, binding metal ions to prevent oxidation and spoilage.
Historically, citrates have been used since the early 20th century, and E333 was approved in the European Union as a safe additive. The European Food Safety Authority (EFSA) has evaluated its safety several times, establishing an Acceptable Daily Intake (ADI) of 20 mg/kg body weight for total calcium from all sources, including E333. The World Health Organization (WHO) also considers it safe at the levels used.
The overall safety assessment is very high, with no known adverse effects at authorized doses. On labels, it appears as 'calcium citrates' or 'E333', and its consumption is safe for the general population, including children and pregnant women, as long as established limits are respected. The food safety of E333 is supported by decades of use and toxicological studies that have shown no significant risks.
E333 is used in a wide variety of foods. According to Regulation EC 1333/2008, it is authorized in canned fruits and vegetables, jams, jellies, dairy products such as processed cheese and dairy desserts, soft drinks, beer, cider, and bakery products.
In the Spanish market, it is found in brands such as 'Hero' (jams), 'Danone' (dairy desserts), and 'Coca-Cola' (beverages). Authorized limits vary by category: for example, in canned fruits up to 2 g/kg, in processed cheese up to 30 g/kg (expressed as citric acid), and in beverages up to 0.5 g/L. Compared to the FDA, which considers it GRAS (Generally Recognized as Safe) without specific limits, the EU is more restrictive. Japan also allows it without quantitative restrictions.
Its use as an acidity regulator is especially valued in products where a stable pH is needed without altering flavor.
Toxicological studies conducted by EFSA and WHO have not documented significant adverse effects associated with the consumption of E333 at authorized doses. The ADI is based on total calcium intake, not on the additive's toxicity. At very high doses (far above normal dietary intake), it could contribute to excess calcium, but this is unlikely with food use. No allergic reactions or intolerances have been reported.
The biological mechanism is simple: calcium citrate dissociates into calcium and citrate ions, both normal components of metabolism. Calcium is absorbed and used for physiological functions, while citrate is metabolized in the Krebs cycle. Sensitive populations such as individuals with hypercalcemia or renal insufficiency should monitor their total calcium intake, but E333 does not pose an additional risk. No interactions with medications are known.
The conclusion of EFSA and WHO is that E333 is safe for the general population at the levels used. There are no scientific controversies regarding its safety.
- Calcium citrate
- Calcium citrate
- Tricalcium citrate
- Monocalcium citrate
- Dicalcium citrate
- Calcium citrate
- Calcium citrate
- Calcium salt of citric acid
- Anhydrous calcium citrate
- Calcium citrate tetrahydrate
- Functional calcium citrate
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