E263 Calcium acetate

E263Acidity regulatorsOrigin: Lab-made

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The short answer

Calcium acetate (E263) is a calcium salt of acetic acid that steadies acidity and adds a mild tang in processed foods. It is vegan and gluten-free, and it is also a prescription phosphate binder at much higher doses.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE263

Comes fromLab-made

What it doesAcidity regulators

Glycemic index—

Daily limitNot set

Also calledE263, Calcium diacetate

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Generally recognized as safe in the US and permitted in the EU and Canada as an acidity regulator and preservative.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Calcium acetate keeps pH steady and adds a gentle acid taste. It also supplies a little calcium. Food makers use it in processed cheese, baked goods and canned vegetables.

Where it comes from: Made by reacting acetic acid with calcium carbonate or calcium hydroxide. The result is a white powder that dissolves easily in water.

Why it’s in food

Keeps food pH steady
Adds a little calcium
Gives a mild acetic taste

Often found in

Processed cheeseCanned vegetablesBaked goodsPickled products

Also listed as: E263, Calcium diacetate, Acetate of lime

Health & gut impact

Medical use at high dosesUnder study

Doctors prescribe calcium acetate to lower phosphate in people with kidney disease. That dose is far above food amounts, but people on dialysis should track total calcium and phosphate.

US prescribing information for calcium acetate

What can I use instead?

Calcium citrate (E333)

Ratio: Similar calcium source with a stronger acid taste

Best for: Calcium-fortified drinks

Vinegar (acetic acid)

Ratio: Gives the sour note without the calcium

Best for: Pickles and dressings

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safe Ammonium carbonate E503Ammonium carbonate (E503) is a traditional leavening agent that makes thin cookies and crackers crisp. It breaks down into gas in the oven, so little of it stays in the finished food.Generally safe Calcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safe Calcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safe

Common questions

Is the calcium acetate in food the same as the prescription drug?

Chemically it is the same salt. Drug doses are far larger than the trace amounts in food.

Does calcium acetate cause kidney stones?

Food amounts are small and are not a known cause. People with kidney disease should check total calcium with their care team.

Is Calcium acetate safe?

Generally safe (86/100). Generally recognized as safe in the US and permitted in the EU and Canada as an acidity regulator and preservative.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E263
US prescribing information for calcium acetate

INS 263