Other names for the additive (synonyms)
General Information
The food additive E333(i) is a subtype of the additive E333 (calcium citrates) and is known as calcium mono-citrate.
It is a monobasic acidic salt of citric (lemon) acid, in which only one of the three hydrogen atoms in the molecule is replaced by a calcium ion.
The chemical formula of calcium mono-citrate is (C6H7O7)2Ca·H2O.
Calcium mono-citrate is produced by controlled neutralization of citric acid with calcium carbonate or calcium hydroxide in an exact molar ratio. This method ensures high product purity and prevents the formation of di- or tri-calcium citrates.
Unlike other subtypes of E333, E333(i) is highly water-soluble and has a milder taste, making it optimal for use in liquid food products.
Due to its stability at moderate temperatures and in mildly acidic environments (pH approximately 3.5–4.5), the additive is widely used in the production of fruit juices, nectars, yogurts, and baby food.
Although the content of pure calcium in the acidity regulator E333(i) is lower than in other E333 subtypes (about 8% compared to 21% in tri-citrate), its ability to fully dissolve in liquids without forming a precipitate makes calcium mono-citrate an ideal choice for clear beverages, syrups, and products where maintaining homogeneity and providing a light acidic taste is critical.
E333(i) is also effectively used in baking and confectionery, where uniform acidity enhancement and calcium enrichment are required without altering organoleptic properties.
For more details on the properties of calcium citrates, their effects on the human body, and references to scientific studies, see the material on the food additive E333.