Calcium citrates
Salt of citric acid, also a calcium source.
- Category
- Sequestrants, Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A salt of citric acid used to regulate tartness and preserve foods by binding to metals.
How it is used in food
Controls acidity, adds a clean tart flavor, and acts as a "sequestrant" (binding trace metals that would otherwise cause fats to spoil).
Commonly found in- Soft drinks
- Processed cheese
- Jams
- Desserts
Health and safety
Extremely safe. Citrates are a core component of human cellular energy production (the Krebs cycle).
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E333
Worth knowing
Sodium citrate is famously used to make nacho cheese sauce incredibly smooth by preventing the cheese proteins from separating when melted.
Conclusion
There is no reason to avoid calcium citrates in your food. As a salt of citric acid, it participates directly in your cells' natural Krebs cycle energy process and provides calcium. EFSA supports its safety for regulating tartness and preserving products like soft drinks, desserts, and processed cheese.
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Open the appEntry last reviewed 2026-07-28.
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