Calcium citrate
- Tricalcium
- TCC
- Tricalciumdicitrat
- Tricalcium di -[2 -hydroxy- 1,2,3- propanetricarboxylate ] - tetrahydrate
- E 333
- 813-94-5 (anhydrous)
- 5785-44-4 (tetrahydrate )
A12AA09
White, odorless solid
- 498.44 g.mol -1
- 570.51 g · mol -1 ( tetrahydrate)
Fixed
Very poor in water ( 850 mg · l-1 at 18 ° C ) and ethanol
Template: Infobox chemical / molecular formula search available
Calcium, the calcium salt of citric acid, is a white, odorless, tasteless, crystalline solid.
Production and representation
It is prepared by neutralization of citric acid by means of a calcium source such as calcium hydroxide. In this exothermic precipitation reaction four molecules of water ( " water of crystallization " ) are bound per part calcium citrate.
Analogously to the reaction equation is calcium citrate is an intermediate in the production of citric acid from citrus.
Properties
Contains calcium citrate, based on the molar mass of the tetrahydrate C12H10Ca3O14 · 4 H2O, 21% calcium. The water solubility increases with decreasing temperature (inverse solubility) and decreasing pH. Due to the higher solubility as compared with inorganic calcium salts such as calcium carbonate or calcium phosphate, the bioavailability of the calcium contained in the calcium citrate is higher.
Use
In addition to the long-known positive influence of calcium on bone density (see Osteoporosis ), recent studies show that an adequate calcium intake and the risk for overweight and obesity decreases. For these reasons, calcium citrate is added to foods for calcium fortification and used for food supplements ( functional food ). It is also used as an acidity regulator and stabilizer and in pharmaceuticals, food and dental care products. It is approved in the EU as a food additive under the number E 333.