Calcium acetate
Calcium acetate is chemical compound – calcic salt of the acetic acid representing well soluble colourless crystal substance in water with a chemical formula (CH3COO) 2Ca.
In the food industry it is used as the nutritional supplement having the name E263.
Calcium acetate is applied:
- In chemical industry – by production of acetone;
- In the food industry as preservative;
- By production of forages;
- In pharmacological production – by production of disinfectants with strong antimicrobic and antiviral properties.
Receiving calcium acetate
Earlier this connection had the name "empyreumatic and wood salt". It was connected with way of receiving calcium acetate for what used the dry wood distillation causing in most cases a carbonization or burning.
Commercially this connection is not made. In vitro receiving calcium acetate happens impact of acetic acid on hydroxide, oxide or calcium carbonate.
Use of calcium acetate in the food industry
Calcium acetate (E263) concerns to group of food preservatives with an index from E-200 to E-299 which apply to increase in a period of storage of products that occurs thanks to suppression of growth and reproduction of bacteria or fungi.
E263 preservative is allowed for use in Russia, the European Union countries and the USA. However effects which can arise from use of calcium acetate as a part of foodstuff completely are not studied. Therefore in a number of the countries this connection is forbidden to use by production of food stuffs, and food E263 preservative on the international classification was given the status "conditionally safe" for life and health of the person of nutritional supplement.
In addition to increase in a period of storage, calcium acetate is also applied as the regulator of acidity and a sealant of vegetable fabrics. This connection softens natural acid taste of some food stuffs.
Most calcium acetate (E263) was widely used by production of bakery products as means for fight against "a potato disease".
This disease most often develops in white bread against the background of reduced acidity and the increased humidity at long storage in the warm room that promotes education in bread of excessive quantity of dextrins, aldehydes and other connections with an unpleasant pungent smell. From it pulp of bread becomes sticky that does it unsuitable for consumption.
It is impossible to prevent development of "a potato disease" in finished bread as disputes of a potato stick heat-resistant. Therefore calcium acetate is added to flour in the course of mixing of the test.
Harm calcium acetate – food E263 preservative
It is proved that E263 does not make cancerogenic, toxic or poisonous impact on a human body. However the main harm of this food preservative consists in its chemical composition which is unsafe for people with intolerance of nutritional supplements.
Also according to many researches calcium acetate is the powerful allergen capable to provoke attacks of suffocation and permanent allergic reactions. However researches did not reveal maximum permissible norms of daily consumption of E263 as a part of food stuffs.
Thus, calcium acetate as a part of food stuffs constitutes danger to people with:
- Individual intolerance of nutritional supplements;
- Allergic diseases.
Also physicians advise parents to try to exclude the products containing this unsafe preservative from a children's food allowance.
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