Calcium carbonate is a commonly used food additive used to control acidity in foods and beverages.
It is a colorless, tasteless substance that occurs naturally in many fruits and vegetables and is also produced by the human body. It is also known as the brush.
Calcium carbonates are divided into 2 subgroups:
- E170(i) calcium carbonate
- E170(ii) calcium bicarbonate
Main important points about E170 – Calcium carbonate:
These are acidity regulators.
It is safe.
Its use is permitted in the Czech Republic.
Production of E170
Calcium carbonates are obtained either from ground limestone or by precipitation of calcium ions with carbonate ions.
What are calcium carbonates used for?
E170 is often used in the food industry together with citric acid or other acids to control the acidity of foods and beverages. It can also help improve the taste of some foods and beverages and contribute to the appearance of baked goods and other products.
They also function as a neutralizer in wine or baking powders, an anti-caking agent, a filler in pharmaceuticals, a polish in toothpaste or a stabilizer in canned fruit.
Examples of foods and drinks that sometimes contain E170:
- instant soups
- canned goods
- nonalcoholic drinks
- soy milk
- almond milk products
- chewing gums
- ice cream
- fish fingers
Is E170 healthy?
The use of calcium carbonates in food is considered safe and there are no known adverse effects.
On the contrary, they can help increase the overall level of calcium in our system, although this is not the most efficient way to achieve this (calcium in this form is poorly absorbed). Still, it can improve heart, bone, muscle health, help fight diabetes, ward off high blood pressure, improve cholesterol levels, and more.
Use in the EU vs. USA vs. world
Calcium carbonate can be used in many countries around the world, including Europe, North America and Australia.