Calcium fumarate
Not authorised in EU, but permitted in AU-NZ and US. No evidence of harm at dietary intake.
- Category
- Acidity regulators
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A calcium salt of fumaric acid, acting as a dough conditioner and acidity regulator.
How it is used in food
Calcium fumarate pairs fumaric acid's tartness with calcium, so it acidifies and buffers while also firming plant tissue and fortifying the product. Its limited solubility is sometimes an advantage, giving delayed acid release in dry mixes and baked goods where immediate acidification would over-activate leavening or damage protein.
Commonly found in- Historically in food processing
Health and safety
Not explicitly authorised in the EU.
It falls under JECFA's ADI of 6 mg/kg body weight per day for fumaric acid and its salts, expressed as fumaric acid. The EU authorises only fumaric acid (E 297); the calcium salt is used under US and Australia–New Zealand frameworks. Both ions — calcium and fumarate — are normal dietary and metabolic constituents.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (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
- E367
Worth knowing
It has been used as a calcium fortificant precisely because it is relatively tasteless — many calcium salts add chalkiness or bitterness that the fumarate form largely avoids.
Conclusion
An unauthorized synthetic buffering agent.
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Open the appEntry last reviewed 2026-07-28.
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