E170 – Calcium Carbonate
ColouringDescription
White or colorless powder, odorless and tasteless
Notes
Calcium carbonate is a white, chalky mineral that occurs naturally in rocks like limestone and marble, as well as in shells, pearls, and eggshells. For food use, it's typically produced by grinding limestone into an extremely fine powder, or it can be made synthetically by combining calcium and carbonate compounds under controlled conditions. The result is a tasteless, odourless white powder that's essentially the same compound found in chalk and antacid tablets. In food products, calcium carbonate serves multiple purposes: it acts as an anti-caking agent to prevent powders from clumping together, works as a stabiliser in some products, and functions as a calcium supplement to boost the nutritional content. You'll find it commonly used in flour, baking mixes, powdered spices, breakfast cereals, plant-based milk alternatives, and various processed foods. It's also used in some bread products where it helps improve texture and adds valuable calcium to the diet. Calcium carbonate is suitable for vegetarian, vegan, halal, and kosher diets, and it's generally recognised as very safe for consumption. In fact, many people consume it regularly as a calcium supplement or antacid. It's not associated with any common allergens, though people with specific medical conditions affecting calcium metabolism should be aware of their overall calcium intake. The additive is approved for use in organic foods in many countries, reflecting its natural origin and safety profile.