Calcium citrate - citric acid, calcium salt, is widely used as a food additive E333, typically as a preservative and flavoring. The properties of the additive is similar to sodium citrate.
Calcium citrate is practically insoluble in cold water white odorless powder. As with citric acid, calcium citrate has a sour taste, with a salty taste. The molecular formula of calcium citrate - Ca
Molecular weight - 498, 46.
Calcium citrate is an intermediate in the preparation of the citric acid during the fermentation process, by which the citric acid is produced in industry. When reacting citric acid with calcium hydroxide produced insoluble "dirty" calcium citrate, which is then filtered from the remaining substance, washed and prepared calcium citrate in pure form. When added to the resultant calcium citrate dilute sulfuric acid produced in industry citric acid.
The use of calcium citrate
In medicine, calcium citrate used in medicaments intended for the normalization of calcium levels in the body. Calcium citrate is also used in osteoporosis, rickets, hypoparathyroidism and hidden tetany. Unlike calcium carbonate, which neutralizes stomach acid, calcium citrate is not affected, and therefore is safer to use.
Calcium citrate is taken orally on an empty stomach or during meals. For best effect, the initial daily dose should be 600 mg, then it should be divided into several times throughout the day. Preparations containing the calcium citrate are available in the form of tablets, chewable lozenges, powders and slurries. To obtain maximum benefit additive must be taken regularly at the same time.
It can be used as prophylaxis of calcium deficiency during pregnancy, during lactation, in the menopause, as well as in making such drugs as phenytoin, phenobarbital, or prednisone.
Before using calcium citrate as a medicament needed medical consultation.
Calcium citrate is widely used in the food industry as a fixative product color, acidity regulators, preservatives or stabilizers. As the stabilizer, it is used in the production of condensed milk, processed cheese and cream powder. As acidity regulator calcium citrate is added to canned fruit, jam, jam, jelly and pudding. The addition is excellent for additional saturation of calcium milk and dairy products, soft drinks, bread and pastries.
Also calcium citrate is used as softener since calcium citrate ions can helirovat undesirable metal ions.
Harm calcium citrate
When using calcium citrate for medicinal purposes side effects are extremely rare, but an overdose can appear constipation, indigestion, nausea, vomiting, loss of appetite, sudden weight loss, mental changes, worsening of mood, muscle pain, headache, fatigue, excessive sleepiness , fatigue and problems with urination.
Sometimes the additive causes a number of allergic reactions such as rash, itching, swelling of the face, tongue and throat, severe dizziness, and trouble breathing.
The additive is contraindicated in hypercalcemia, as well as caution is indicated for kidney disease, kidney stones, achlorhydria, heart disease, pancreatic cancer, sarcoidosis, and malabsorption syndrome.
Calcium citrate reduces the assimilation of other drugs such as bisphosphonates (alendronate), tetracycline antibiotics (doxycycline, minocycline), estramustine, levothyroxine, and quinolyl (ciprofloxacin, levofloxacin).