Calcium malates
Overview
Calcium malates — monocalcium malate and dicalcium malate — are calcium salts of malic acid, serving dual roles as acidity regulators and firming agents. In canned fruits and vegetables, calcium malate maintains cell wall integrity and prevents mushiness. In fortified foods, it also serves as a bioavailable calcium supplement, making it nutritionally functional as well as technologically useful.
JECFA's ADI is "not specified," evaluated in 1973. Calcium malates are metabolised to malic acid (a Krebs cycle component) and calcium. No adverse effects have been identified at any realistic dietary intake. The calcium contribution can be nutritionally meaningful in specifically fortified products.
Calcium malates are approved in the EU, US (GRAS), UK, and globally. They are used in canned and preserved fruit and vegetable products, certain jams, and fortified beverages. For the general population calcium malates are among the most nutritionally neutral and safe acidity regulators. They are well tolerated and present no known health concerns at food additive concentrations.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | Not specified — no concern at typical intakes · JECFA 1973 | 1973 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Calcium salt of malic acid; used as firming agent and acidity regulator in canned vegetables and confectionery.