Calcium citrates

Calcium citrates — monocalcium, dicalcium, and tricalcium citrate — are the calcium salts of citric acid. They serve as acidity regulators, firming agents, and calcium supplement carriers across a broad range of food products. In jams and fruit products they maintain texture and firm cell walls; in fortified beverages and infant formula they provide highly bioavailable calcium; and in baked goods they act as a leavening acid component.

JECFA's ADI is "not specified," evaluated in 1973. Like all citrate salts, calcium citrates are metabolised through the citric acid cycle. The calcium released contributes to total dietary calcium, which is nutritionally beneficial. No adverse effects have been identified at any realistic dietary exposure.

Calcium citrates are approved in the EU, US (GRAS), UK, Australia, and globally. They are found in fortified juices, canned tomatoes, processed cheese, infant formula, and bakery products. Consumers with hypercalcaemia should monitor total calcium from all dietary sources, but for the general population calcium citrates are among the most nutritionally positive food additives. They are well tolerated by lactose-intolerant individuals and present no known safety concerns.