Description
The calcium salt of acetic acid in monohydrate crystalline form, used as a preservative, firming agent, pH buffer, and calcium fortifier in food processing. Provides dual functionality as both an antimicrobial system and a mineral source.
White crystalline powder or granules. Freely soluble in water, slightly soluble in ethanol. Mildly alkaline in solution with a faint acetic odor.
We supply food-grade Calcium Acetate Monohydrate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (FCC compliant), Pharmaceutical Grade meeting USP specifications for phosphate-binder use, and Industrial Grade for textile and chemical applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, water content, heavy metals, fluoride, and microbiology.
Introduction
Calcium Acetate is produced industrially by reacting acetic acid with calcium carbonate or calcium hydroxide, followed by crystallization to yield the monohydrate form. The compound has been known since the 19th century and is one of the oldest commercial calcium salts.
The monohydrate is the stable crystalline form at room temperature, carrying one molecule of water per formula unit. Dehydration to the anhydrous form requires temperatures above 160 °C.
Regulated as E263 in the EU, classified as Generally Recognized as Safe by the U.S. FDA for use as a food additive, listed in USP for pharmaceutical applications, and approved by JECFA without a numerical Acceptable Daily Intake limit.
The molecule combines three functional roles in food formulation: weak antimicrobial activity from the acetate anion, calcium fortification from the cation, and pectin firming through calcium-pectin crosslinking. This multi-functionality supports use in canned fruit and vegetable processing where structural integrity must be preserved through thermal processing.
Strategic value in bakery applications combines mold inhibition with dough strengthening: typical dosing of 0.1 to 0.4 percent in bread formulations extends shelf life while supporting gluten network development through calcium-protein interactions.
Where it is used
- Bread and bakery products as a mold inhibitor and dough strengthener
- Canned fruits and vegetables as a firming agent that crosslinks pectin
- Pickled products and condiments for pH control and preservation
- Dairy-based desserts, puddings, and gelled products
- Processed meat and poultry as an antimicrobial calcium source
- Nutritional and fortified beverages as a calcium fortifier
- Pharmaceutical applications as a phosphate binder for chronic kidney disease patients
- Animal feed as a calcium supplement and pH adjuster
- Textile and dyeing applications as a mordant
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder or granules |
| Assay (dry basis) | 99.0% to 100.5% |
| Water content | 10.0% to 13.0% |
| Free acetic acid | ≤ 0.5% |
| Chloride | ≤ 50 mg/kg |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Fluoride | ≤ 50 mg/kg |
| pH (10% solution) | 7.0 to 9.0 |
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