Calcium acetate is a calcium salt of acetic acid and has the formula Ca(C2H3O2)2. It is also known as the acetate of lime. It is hygroscopic in nature and has a white crystalline structure. Calcium acetate is very similar in activity and has the same pH as acetic acid. Calcium acetate is found naturally in some food substances such as vinegar and egg shells.
1. Calcium acetate can be prepared by soaking calcium carbonate or hydrated lime in vinegar or acetic acid solution.
2. Calcium acetate can be produced naturally or synthetically and, like all chemicals synthesized in laboratories, the synthetic product has the exact same composition and structure as the chemical produced naturally.
Calcium acetate is used as a food additive, stabilizer and buffer in food products under the number E263. Calcium acetate is used in food industry because of its properties. Example of its usage is that calcium acetate can be used as a growth inhibitor for certain bacteria, texturizer, thickener agent and firming agent. It can act as a buffer in controlling the pH of food during food processing. Calcium acetate can extend shelf life and stabilize food products over a long time. Calcium acetate can also be used in various food products such as candy products, cakes, cheeses, gelatin, snack foods, sweet sauces, bread and baked foods.
Calcium acetate is used to prevent high blood phosphate levels in patients who are on dialysis due to kidney disease. It is used as a phosphate binder indicated to reduce serum phosphorus in patients with end stage renal disease.