Description
The calcium salt form of Sorbic Acid, providing the same antimycotic function as Potassium Sorbate without the potassium contribution. Used in calcium-fortified products and as an alternative when the potassium load of Potassium Sorbate matters.
White crystalline powder. Lower water solubility than Potassium Sorbate but with the calcium-fortification advantage that bakery and dairy formulators value.
We supply food-grade Calcium Sorbate 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) and pre-blended Calcium Sorbate with calcium propionate for layered antifungal-and-antibacterial bakery preservation.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, alkalinity, heavy metals, and microbiology.
Introduction
Calcium Sorbate is one of three commercial sorbate salts (alongside Potassium Sorbate and Sodium Sorbate), produced by neutralization of Sorbic Acid with calcium hydroxide or calcium carbonate.
Regulated as E203 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA with the same 25 mg per kg body weight Acceptable Daily Intake as other sorbates (expressed as sorbic acid equivalents).
The molecule's antimicrobial mechanism is identical to Potassium Sorbate: the active species is undissociated Sorbic Acid, with the dissociated sorbate ion having limited activity. The pH dependence governed by the sorbic acid pKa of 4.76 applies identically.
Strategic positioning targets calcium-fortified branded products specifically: bread, cereal, and dairy formulations where calcium is a labeled nutrient and additional calcium contribution from the preservative supports both label claims and dietary positioning. Cost is meaningfully higher than Potassium Sorbate, limiting use to applications where the calcium contribution is genuinely valuable.
Functional behavior in finished products matches Potassium Sorbate closely. The choice between the two is driven by formulation chemistry (calcium versus potassium load) and labeling considerations rather than antimicrobial performance.
Where it is used
- Bakery products requiring mold prevention with calcium fortification labeling
- Cheese applications: calcium-fortified processed cheese and dairy desserts
- Calcium-fortified beverages requiring mold prevention
- Specialty applications avoiding both sodium and potassium load
- Pharmaceutical preparations including topical creams and oral suspensions
- Cosmetic and personal-care products
- Pet food and animal feed preservation in calcium-supplemented formulations
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay (dry basis) | ≥ 98.0% |
| Loss on drying | ≤ 3.0% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Aldehydes | ≤ 0.1% |
| Calcium content | 11.5% to 13.5% |
| Particle size | Per customer specification |
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