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Calcium Citrate is a calcium salt derived from citric acid, used as a nutritional supplement for the prevention and treatment of calcium deficiencies, to promote healthy teeth and bones, and to aid in weight loss. Since it is soluble in water, it is the most easily absorbed form of calcium in the body.
While there are many benefits, there are also some side effects. Common side effects include bloating, constipation and burping. If you experience constipation, nausea, vomiting, dry mouth or loss of appetite after taking calcium citrate, you should stop taking it immediately and contact your doctor.
Serious side effects include difficulty breathing, difficulty swallowing, bone or muscle pain, severe weight loss, frequent urination, thirst, irregular heartbeat, and weakness; these symptoms should be seen by an emergency room immediately.
Uses of Calcium Citrate.
Chelating agent, buffer, tissue coagulant, according to FAO/WHO (1984), the use and limit is: low times concentrated milk, sweet condensed milk, thin cream, etc. 2g/kg, and other stabilizers, 3g/kg (in anhydrous matter); Milk powder, cream powder 5g/kg; melting dry cooler manufacturing 40g/kg; Jelly, canned tomatoes, cold drinks, cooler proteins, used as a fortifying agent, the theoretical calcium content is 21.07%, can be used in flour, pastries, Japanese fermented bean paste, the limit is 1% according to GMP. When used as a fortifier, the theoretical calcium content of the product is 21.07%, which can be used in flour, pastry, Japanese fermented soybean paste, the Japanese regulations limit is 1%.
Calcium citrate as food calcium fortifier, absorption effect is better than inorganic calcium. China's regulations can be used in cereals and their products, the use of 8-16g/kg in milk beverages and beverages for 1.8-3.6g/kg.
Characteristic of Calcium Citrate.
Product Method of Bulk Calcium Citrate Powder.
Use the milk of lime and citric acid solution, the reaction produces precipitation after filtration, washing, drying and finished products. Can also be used as raw materials for eggshells, after cleaning, crushing, water immersion washing, drying, and then dried at 110 ℃ for 1h, and then calcined at 1000 ℃ 1Chemicalbookh, add water to make the milk of lime; and then neutralized with 3.5 ~ 4.0mol / L citric acid solution (citric acid is slightly overdosed), and then after precipitation, filtration, washing to Ph = 6 ~ 7, and finally at 110 ℃, drying 1h to get the finished product.
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