Calcium Carbonate

Calcium carbonate is a common chemical compound found naturally in rocks like limestone and marble, as well as in shells and pearls. It can be obtained by mining and grinding these natural sources or produced synthetically. It is a white, odorless powder.

In food, calcium carbonate is primarily used as a source of dietary calcium to fortify foods like cereals, baked goods, and dairy alternatives. It also functions as an anticaking agent, firming agent, leavening agent, and pH regulator. It is frequently found in products such as biscuits, cookies, and cereal bars.

The U.S. Food and Drug Administration (FDA) generally recognizes calcium carbonate as safe (GRAS) for use in food. As a source of calcium, it is an essential mineral for bone health and other bodily functions. While generally safe at typical intake levels, very high doses can lead to constipation or, in susceptible individuals, contribute to kidney stone formation. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated calcium carbonate and did not set a numeric acceptable daily intake (ADI), considering it a nutrient. The European Food Safety Authority (EFSA) has also evaluated its safety.