E333 - calcium citrate

E333 - calcium citrate (E333)


Group description: Antioxidants - Supplements to the index (E-300 - E-399) to protect food from oxidation progorkaniya and discoloration. Are as natural compounds (ascorbic acid, vitamin E), and chemically synthesized, non-naturally occurring compounds. Add in the fat and oil emulsions (naprimet, mayonnaise).

Description of food additive
Calcium citrate (food additive E-333) - is the calcium salt of citric acid. It is used as an acidity regulator, stabilizer consistency, complex
The application and impact on the body

Calcium citrate - an excellent source of absorbable calcium in the body that plays a very important role, since influences many enzymatic processes and blood clotting. Calcium deficiency leads to bone fragility and osteoporosis. Young children it is useful for dental health, adults need regular intake of calcium to stabilize the blood pressure.

According to the National Cancer Institute (USA) additive E-333 has the potential to prevent colon cancer and other cancers. Besides calcium citrate are used in medicine to remove heavy metals.

Since calcium citrate is one of the most important transport forms of calcium in the human body it is used in medicine, along with less effective calcium carbonate (additive E-170) to replenish the body's calcium. For the same reason, calcium citrate is used in the form of biologically active additives (BAA).

In the food industry additive E-333 is used as a stabilizer, a preservative, acidity regulator, lock color.

As a stabilizer, food additive E-333 is used in the manufacture of condensed milk, dried cream, cream cheese. In jams, jellies and fruit preserves additive E-333 is used as acidity regulator. Calcium citrate is also widely used for calcium-fortified milk and dairy products, bread and bakery products, soft drinks.

To form calcium citrate is a white powder with a pronounced sour taste. Soluble in water. The molecular formula of calcium citrate: Ca3 (C6H5O7) 2. Receive E-333 by reacting citric acid with calcium hydroxide.
Properties and technological features:
Stabilizer: A special group of additives, the main purpose of which is the formation and maintenance of consistency, texture and form of food
Acidity regulator: Substances is established and maintained in the food value of certain pH. Adding acid lowers the pH of the product, the addition of alkali increases it, and the addition of buffer substances maintains pH at a certain level.
Preservative: Preservative significantly increase the shelf life of products. Safety of certain preservatives in question.
Possible names of food additives:
E-333
E-333
Calcium citrate
Calcium Citrates
Monocalcium Citrate
Dicalcium Citrate
Tricalcium Citrate