calcium acetate

acetic acid, calcium salt

CAS: 62-54-4 C4 H6 Ca O4 MW: 158.16662000

Identification

Namecalcium acetate
IUPACcalcium diacetate
CAS Number62-54-4
EINECS200-540-9
FDA UNIIY882YXF34X
Molecular FormulaC4 H6 Ca O4
Molecular Weight158.16662000
MDL NumberMFCD00012448
Nikkaji NumberJ4.823B
Beilstein3692527

Regulatory

FDA/DG SANTE Petitions, Reviews, Notices184.1185
JECFA Food AdditiveCalcium Acetate
GSFA CodexCalcium acetate (263)
DG SANTE Food Additivescalcium acetate
FEMA Number2228
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)62-54-4 ; CALCIUM ACETATE
FDA RegulationFDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS

Physical Properties

Appearance white granular powder (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed Yes
Boiling Point 117.10 °C. @ 760.00 mm Hg (est)
Vapor Pressure 13.900000 mmHg @ 25.00 °C. (est)
Flash Point 104.00 °F. TCC ( 40.00 °C. ) (est)
logP (o/w) -0.285 (est)
Soluble in water, 1e+006 mg/L @ 25 °C (est)
Insoluble in alcohol

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesfragrance

Organoleptic Properties

Odor Strength none
Odor Description at 100.00 %.
Odor sample from Sigma-Aldrich

Safety Information

European informationMost important hazard(s):
Oral/Parenteral Toxicityintraperitoneal-mouse LD50 75 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorysequestrants, antimold and antirope agents, stabilizers, buffering agents, acidity regulators
Recommendation for calcium acetate usage levels up tonot for fragrance use.
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

American International Chemical, Inc.

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Penta International Corporation

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Potential Uses

viscosity controlling agents

Natural Occurrence

not found in nature

Synonyms

acetate of lime acetic acid calcium salt acetic acid, calcium salt calcium acetate FCC agglomerate calcium acetate powder USP calcium acetate technical agglomerate calcium di(acetate) calcium diacetate calcium ethanoate calcium(II) acetate lime acetate lime pyrolignite phoslo teltozan PubMed: Extraction of Aggrecan-peptide from Cartilage by Tissue Autolysis. PubMed: Lanthanum-containing hydroxyapatite coating on ultrafine-grained titanium by micro-arc oxidation: a promising strategy to enhance overall performance of titanium. PubMed: Dose-dependent folic acid and memantine treatments promote synergistic or additive protection against Aβ(25-35) peptide-induced apoptosis in SH-SY5Y cells mediated by mitochondria stress-associated death signals. PubMed: Ochratoxin-induced toxicity, oxidative stress and apoptosis ameliorated by quercetin--modulation by Nrf2. PubMed: Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. PubMed: Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices. PubMed: Controlling the bleeding of carmine colorant in crabstick. PubMed: Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content. PubMed: Astringent drug products that produce aluminum acetate; skin protectant drug products for over-the-counter human use; technical amendment. Final rule; technical amendment. PubMed: Anti-allergic effects of Teucrium japonicum on mast cell-mediated allergy model. PubMed: Cadmium toxicity in cultured tomato cells--role of ethylene, proteases and oxidative stress in cell death signaling. PubMed: Acute and chronic effects of honey and its carbohydrate constituents on calcium absorption in rats. PubMed: [Alterations of membrane permeability in Escherichia coli and Staphylococcus aureus under microwave]. PubMed: Interactions between iron(III)-hydroxide polymaltose complex and commonly used medications / laboratory studies in rats. PubMed: Suppression of mast cell-mediated allergic reaction by Amomum xanthiodes. PubMed: Control of hyperphosphatemia among patients with ESRD. PubMed: Progress toward acetate supplementation therapy for Canavan disease: glyceryl triacetate administration increases acetate, but not N-acetylaspartate, levels in brain. PubMed: Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. PubMed: Calcium-enriched bread for treatment of uremic hyperphosphatemia. PubMed: Inulin effects on bioavailability of soy isoflavones and their calcium absorption enhancing ability. PubMed: Different Mg to Fe ratios in the mixed metal MgFe hydroxy-carbonate compounds and the effect on phosphate binding compared with established phosphate binders. PubMed: Antimicrobial efficacy of preservative combinations in South African brown bread. PubMed: Role of calcium carbonate administration timing in relation to food intake on its efficiency in controlling hyperphosphatemia in patients on maintenance dialysis. PubMed: Butylated hydroxyanisole and its metabolite tert-butylhydroquinone differentially regulate mitogen-activated protein kinases. The role of oxidative stress in the activation of mitogen-activated protein kinases by phenolic antioxidants. PubMed: Gastrointestinal absorption of calcium from milk and calcium salts. PubMed: [A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on the determination of the specific 3H-radioactivity (author's transl)]. PubMed: [A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on determination of the 13C/12C-isotope ratio by mass spectrometry (author's transl)]. PubMed: [A contribution to the distinction of biogenic vinegar and vinegar made from synthetic acetic acid by determining the specific 14C-radioactivity (author's transl)].