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E333 Calcium citrates

E333Acidity regulatorsOrigin: Lab-made
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The short answer
Calcium citrates (E333) are a calcium salt of citric acid. Food makers use them to firm produce and buffer acidity, and the same salt is a common calcium supplement. They are considered safe.
Generally safe

Fine for most people at normal amounts.

E-numberE333
Comes fromLab-made
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledCalcium citrate, Tricalcium citrate

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Calcium citrates are GRAS in the US and approved firming agents and acidity regulators in the EU and Canada. They are also sold as a calcium supplement. No numerical daily limit is set for the food-additive use.

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

What is it?

The salt dissolves without the sharp taste of citric acid alone. Canners use it to keep vegetables firm. Supplement makers like it because it does not need much stomach acid to dissolve.

Where it comes from: Calcium citrate is citric acid neutralized with a calcium source such as calcium carbonate. Citric acid for food is itself usually fermented from sugar.

Why it’s in food

  • Firms canned vegetables
  • Buffers drinks
  • Adds calcium
  • Stabilizes jams

Often found in

Canned vegetablesSoft drinksJamsSupplementsCheeseBaby food

Also listed as: Calcium citrate, Tricalcium citrate, Calcium citrates

Health & gut impact

CalciumBenefit

Calcium citrate is a well-absorbed form of calcium, including for people with low stomach acid.

NIH Office of Dietary Supplements, Calcium

Additive useConcern

The amount used to firm a vegetable is a calcium dose, not a preservative with a toxicity concern at food levels.

21 CFR 184.1195

What can I use instead?

Citric acid

Ratio: To taste

Best for: When you want sourness, not calcium

Calcium chloride

Ratio: A firming brine

Best for: Pickles and tofu

Related

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 safeCalcium 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 safeCalcium 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 safeCalcium lactate E327Calcium lactate (E327) is a mild calcium salt used to firm fruit, fortify drinks and, with alginate, to turn juice into pearls. It is considered safe and it is not a milk ingredient.Generally safe

Common questions

Is calcium citrate the supplement the same as E333?

Yes, it is the same salt. A supplement tablet is a much larger calcium dose than the pinch used to firm canned beans.

Is Calcium citrates safe?

Generally safe (94/100). Calcium citrates are GRAS in the US and approved firming agents and acidity regulators in the EU and Canada. They are also sold as a calcium supplement. No numerical daily limit is set for the food-additive use.

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Scientific sources & regulatory citations
  • 21 CFR 184.1195 (US FDA)
  • EFSA OpenFoodTox: E333
  • NIH Office of Dietary Supplements, Calcium
  • 21 CFR 184.1195

INS 333 · CAS 813-94-5