Calcium Salts Of Fermented Organic Acids
What is Calcium Salts Of Fermented Organic Acids?
These are salts formed from organic acids that have been produced through fermentation. The organic acids, like lactic acid or citric acid, are made by microorganisms. The salts are then created by reacting these acids with calcium.
Is Calcium Salts Of Fermented Organic Acids a major allergen?
Not a major allergen.
What is Calcium Salts Of Fermented Organic Acids used for?
Calcium salts of fermented organic acids are often used to help control acidity in foods.
Is Calcium Salts Of Fermented Organic Acids safe?
In the U.S., calcium salts of organic acids are generally recognized as safe (GRAS) by the FDA when used for their intended purpose.
Why it's used
Calcium salts of fermented organic acids are often used to help control acidity in foods. They can also act as firming agents, helping to maintain the texture of fruits and vegetables in processed foods like ketchup and sauces. They are commonly found in condiments and sauces.
Health notes
In the U.S., calcium salts of organic acids are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. Regulatory bodies like JECFA and EFSA have evaluated similar compounds. Evidence does not suggest adverse health effects at the levels typically consumed in food.
Allergen info
Not a major allergen.
Foods that contain Calcium Salts Of Fermented Organic Acids
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