Calcium citrate
Calcium citrate – the calcic salt of citric acid which is widely used as E333 nutritional supplement, as a rule, as preservative and fragrance. On the properties additive is similar to sodium citrate.
Calcium citrate represents almost not soluble inodorous white powder in cold water. As well as citric acid, calcium citrate has sourish taste, with saltish smack. A molecular formula of calcium citrate – Ca3(C6H5O7)2, molecular weight – 498,46.
Calcium citrate is an intermediate product in receiving citric acid during fermentative process by means of which citric acid is extracted in the industry. At interaction of citric acid with calcium hydroxide receive insoluble "dirty" calcium citrate which then is filtered from other substance, wash out and receive calcium citrate in pure form. At addition in the received calcium citrate of diluted sulphuric acid in the industry receive citric acid.
Calcium citrate use
In medicine calcium citrate is used in the medicines intended for normalization of level of calcium in an organism. Also calcium citrate is applied at osteoporosis, rickets, a hypoparathyrosis and the hidden tetany. Unlike calcium carbonate which neutralizes gastric acid calcium citrate does not influence it and therefore is safer in use.
Calcium citrate is accepted inside on an empty stomach or during meal. For achievement of the best effect the initial daily dose has to make more than 600 mg, then it should be divided into several receptions for day. The drugs containing calcium citrate are produced in the form of tablets, chewing pastils, powder and suspensions. For obtaining the maximum advantage additive needs to be accepted regularly at the same time.
It can be used as prevention of deficit of calcium at pregnancy, in the period of a lactation, during a menopause, and also at acceptance of such drugs as Phenytoinum, phenobarbital, or Prednisolonum.
Before use of calcium citrate as a medicine medical consultation is necessary.
Calcium citrate is widely applied in the food industry as fixer of color of a product, the acidity regulator, preservative and the stabilizer. As the stabilizer it is used in production of condensed milk, processed cheeses and cream powder. As the acidity regulator calcium citrate is added to fruit canned food, jam, jam, jelly and a pudding. Additive perfectly is suitable for additional saturation by calcium of dairy and sour-milk products, soft drinks, bread and pastries.
Also calcium citrate is used as water softener as ions of calcium citrate can helirovat undesirable ions of metals.
Harm of calcium citrate
When using calcium citrate in the medicinal purposes side effects arise extremely seldom, however at overdose locks and gastric disturbances, nausea, vomiting, appetite loss, sharp loss of weight, mental changes, deterioration in mood, muscular pains, a headache, weakness, excessive drowsiness, fatigue and problems with an urination can appear.
Sometimes additive causes a number of allergic reactions, such as rash, an itch, hypostases in a face, language and a throat, severe dizzinesses and trouble breathing.
Additive is contraindicated at a hypercalcemia, and also with care is appointed at a disease of kidneys, stones in kidneys, an achlorhydria, a heart trouble, a pancreas disease, a sarcoidosis and a sprue.
Calcium citrate reduces assimilation by an organism of other drugs, such as bisfosfonata (алендронат), antibiotics of a tetracycline row (doxycycline, minocycline), estramustinum, left thyroxine and hinola (ciprofloxacin, levofloxacin).
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