E263 CALCIUM ACETATE or CALCIUM ACETATE
Calcium acetate is the calcium salt of acetic acid. At room temperature, it appears as a white solid with a faint odor of acetic acid.
Acetates are generally used as preservatives and buffers.
Calcium acetate is particularly used against some foreign organisms present in bread, in fact it is commonly used in bakery products. It does not appear to have negative side effects, as it is a normal component of body cells. It should only be avoided by those who have a "intolerance to" vinegar (rare).
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- Commonly these salts, thanks to the ability to improve the leavening capacity of the dough, are also used for the industrial production of crackers and biscuits.
Concentrated acetic acid is corrosive and must be handled with great care, as it can cause skin burns, permanent eye irritation and damage, inflammation of the respiratory tract and irritation of mucous membranes. It is essential to underline that it is not enough to have simple latex gloves to prevent the problem, because they do not offer adequate protection, but it is essential to use special resistant gloves.
The risks in the use of acetic acid solutions depend on the concentration: in fact, for example, those solutions that have more than 25% acetic acid must be handled under a hood due to the corrosive vapors produced by this substance, while the acetic acid diluted, in the form of vinegar, it is harmless, even if the ingestion of large quantities of solution is still dangerous for the life of living beings, as it can cause serious damage to the digestive system and a change in the level of acidity of the blood.
Acetic acid does not appear to have any negative side effects, as it is a normal component of the body's cells. It should only be avoided by those with vinegar "intolerance" (very rare).
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