Product introduction

Calcium acetate is a salt of calcium acetate, a white to brown or gray crystal with a distinctive odor. The common name of calcium acetate is calcium acetate. The hydroscopicity of anhydrous calcium acetate is very good, so common calcium acetate exists in the form of monohydrate.It is used as a food stabilizer, corrosion inhibitor and also in the synthesis of acetate.

Food Additive Uses

Calcium acetate is used in the food industry as an additive (E263) for several purposes:

Preservative: It helps inhibit the growth of certain bacteria and fungi, extending the shelf life of various food products, particularly baked goods and some dairy products.

Firming Agent: In canned fruits and vegetables, it helps maintain firmness and texture, preventing them from becoming mushy during processing and storage.

Acidity Regulator/pH Control Agent: It can be used to stabilize pH levels in food products, ensuring consistent taste and quality.

Stabilizer and Thickener: It can act as a stabilizer, particularly in dairy products, to prevent separation or deterioration.

Nutrient Supplement/Calcium Fortifier: As a source of calcium, it can be added to foods to increase their calcium content, particularly in products marketed as “high-calcium,” such as milk, bread, and biscuits.

Flavor Enhancer/Adjuvant: It can contribute to the taste and flavor profile of certain foods.