Calcium Citrate
Calcium Citrate - A calcium citrate salt commonly used as a food additive E333, usually as a preservative and flavoring agent. Its properties are similar to sodium citrate.
Calcium citrate is a white, odorless powder that is practically insoluble in cold water. Like citric acid, calcium citrate has a sour taste with a salty taste. The molecular formula of calcium citrate is Ca 3 (C 6 H 5 O 7) 2, the molecular weight is 498.46.
Calcium citrate is an intermediate in the production of citric acid during the fermentation process by which citric acid is produced industrially. When citric acid reacts with calcium hydroxide, insoluble "dirty" calcium citrate is obtained, which is then filtered off from the rest of the substance, washed, and pure calcium citrate is obtained. When diluted sulfuric acid is added to the obtained calcium citrate, citric acid is obtained in industry.
Application of calcium citrate
In medicine, calcium citrate is used in medicines designed to normalize calcium levels in the body. Also, calcium citrate is used in osteoporosis, rickets, hypoparathyroidism and latent tetany. Unlike calcium carbonate, which neutralizes stomach acid, calcium citrate does not affect it and is therefore safer to use.
Calcium citrate is taken orally on an empty stomach or with food. To achieve the best effect, the initial daily dose should be more than 600 mg, then it should be divided into several doses throughout the day. Calcium citrate products are available in the form of tablets, chewable lozenges, powders, and suspensions. For maximum benefit, the supplement must be taken regularly at the same time.
It can be used to prevent calcium deficiency during pregnancy, lactation, menopause, and when taking medications such as phenytoin, phenobarbital, or prednisolone.
Before using calcium citrate as a medication, a doctor's consultation is necessary.
Calcium citrate is widely used in the food industry as a product color fixer, acidity regulator, preservative and stabilizer. It is used as a stabilizer in the production of condensed milk, processed cheeses and powdered cream. As an acidity regulator, calcium citrate is added to canned fruit, jam, preserves, jellies and puddings. The additive is excellent for additional calcium saturation in dairy and sour milk products, soft drinks, bread and pastries.
Calcium citrate is also used as a water softener as calcium citrate ions can chelate unwanted metal ions.
Harm of calcium citrate
When using calcium citrate for medicinal purposes, side effects are extremely rare, however, in case of an overdose, constipation and indigestion, nausea, vomiting, loss of appetite, sudden weight loss, mental changes, worsening mood, muscle pain, headache, weakness, excessive sleepiness, fatigue and problems with urination.
Sometimes the supplement causes a range of allergic reactions, such as rash, itching, swelling in the face, tongue and throat, severe dizziness, and trouble breathing.
The supplement is contraindicated in hypercalcemia, and is also used with caution in kidney disease, kidney stones, achlorhydria, heart disease, pancreatic disease, sarcoidosis and malabsorption syndrome.
Calcium citrate reduces the absorption of other drugs by the body, such as bisphosphonates (alendronate), tetracycline antibiotics (doxycycline, minocycline), estramustine, levothyroxine, and quinols (ciprofloxacin, levofloxacin).
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