calcium acetate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 乙酸钙(deepl翻译) |
| English name | calcium acetate |
| INS/E number | INS 263 |
| Functional class | Acidity regulator, Preservative, Stabilizer |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
calcium acetate (INS 263) is a Acidity regulator, Preservative, Stabilizer food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to inhibit the growth of microorganisms (bacteria, yeasts, moulds) and extend shelf life.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Some occur naturally in foods or are produced by microbial fermentation (e.g. lactic acid, natamycin).Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Most are produced synthetically from the corresponding acids, salts or esters (e.g. benzoates, sorbates, nitrites).Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Inhibit moulds, yeasts and bacteria
- Extend shelf life
- Reduce spoilage and foodborne risks
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Cured meat
- Jams
- Pickled foods
- Yoghurt
- Jelly
- Sauces
- Ice cream
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Approved by multiple authorities within permitted limits; excessive intake may pose health risks, so maximum use levels must be strictly observed.Most act as dietary fibre or inert colloids and are safe within permitted use.
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 acetate is a Acidity regulator, Preservative, Stabilizer, 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.