calcium hydrogen carbonate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 碳酸氢钙(deepl翻译) |
| English name | calcium hydrogen carbonate |
| INS/E number | INS 170(ii) |
| Functional class | Acidity regulator, Anti-caking agent, Stabilizer, Surface colourant |
| Year adopted | To be added. |
| Approved by | European Union (EFSA) |
What is it?
calcium hydrogen carbonate (INS 170(ii)) is a Acidity regulator, Anticaking agent, Stabilizer, Colour food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to prevent caking of powdered or granular foods and maintain flowability.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.Used to impart or restore colour in foods, improving appearance and acceptability.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Inert inorganic substances such as aluminosilicates, silica, magnesium carbonate.Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).Some are natural pigments from plant, mineral or animal sources (e.g. curcumin, beet red, caramel).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Purified or synthesised.Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).Many synthetic colours are produced by organic synthesis and supplied as lakes for stability.
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Prevent caking
- Maintain flowability
- Ease dosing and dispersion
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
- Improve or standardize food colour
- Compensate for colour loss during processing
- Enhance consumer acceptability
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Salt
- Icing sugar
- Milk powder
- Instant drink powders
- Seasonings
- Yoghurt
- Jelly
- Sauces
- Ice cream
- Processed meat
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Mostly inert inorganic, non-absorbable, safe within permitted use.Most act as dietary fibre or inert colloids and are safe within permitted use.Evaluated by JECFA and national authorities; generally safe within maximum permitted levels, though some synthetic colours are restricted or require labelling in certain regions.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
calcium hydrogen carbonate is a Acidity regulator, Anticaking agent, Stabilizer, Colour, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.