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Calcium formate is shown to be more readily absorbed form of calcium than calcium carbonate and calcium citrate. [7] No optic nerve damage has been observed with calcium formate supplementation – along with formaldehyde , formate is a major metabolic product of methanol , which can cause blindness upon ingestion.
Calcium benzoate refers to the calcium salt of benzoic acid. When used in the food industry as a preservative, its E number is E213 (INS number 213); it is approved for use as a food additive in the EU, [1] USA and Australia and New Zealand. [2] The formulas and structures of calcium carboxylate derivatives of calcium and related metals are ...
The US Institute of Medicine (IOM) established Recommended Dietary Allowances (RDAs) for calcium in 1997 and updated those values in 2011. [6] See table. The European Food Safety Authority (EFSA) uses the term Population Reference Intake (PRIs) instead of RDAs and sets slightly different numbers: ages 4–10 800 mg, ages 11–17 1150 mg, ages 18–24 1000 mg, and >25 years 950 mg. [10]
Amorphous calcium phosphate (ACP) is a glassy solid that is formed from the chemical decomposition of a mixture of dissolved phosphate and calcium salts (e.g. (NH 4) 2 HPO 4 + Ca(NO 3) 2). The resulting amorphous mixture consists mostly of calcium and phosphate, but also contains varying amounts of water and hydrogen and hydroxide ions ...
Hydrolysis of methyl formate gives formic acid and regenerates methanol: HCOOCH 3 → HCOOH + CH 3 OH. Formic acid is used for many applications in industry. Formate esters often are fragrant or have distinctive odors. Compared to the more common acetate esters, formate esters are less commonly used commercially because they are less stable. [5]
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Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1–0.4% [5] (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. [6]
Calcium caseinate contains about 17% glutamic acid. Calcium caseinate is mostly composed of 3.5% moisture, 1.0% fat, 90.9% protein, 0.1% lactose, 4.5% ash, although this may vary slightly by manufacturer. [3] Calcium caseinate is semi-soluble in water, contrary to acid casein and rennet casein which are not soluble in water.