Calcium acetate

Calcium acetate is the calcium salt of acetic acid, acting primarily as an acidity regulator, preservative, and firming agent. It is used in baked goods, canned vegetables, and dairy products where it stabilises texture while mildly adjusting acidity. It also functions as a source of calcium in some fortified food products.

JECFA's ADI for calcium acetate is "not specified," reflecting its conversion in the body to calcium and acetate — both normal dietary constituents metabolised without concern. Evaluated in 1965, the safety profile is well established and no toxicological effect has been identified at any realistic dietary intake level.

Calcium acetate is approved universally in the EU, US, UK, Australia, and most global markets. Its calcium content is not nutritionally significant at typical food additive concentrations. Consumers with hypercalcaemia or specific calcium metabolism disorders should consult a healthcare provider, but for the general population it is among the most benign additives encountered in packaged food. It is particularly common in commercial bakeries and in canned fruit and vegetable processing.