Preservative

Calcium Acetate

CAS No.: 62-54-4
EINECS: 200-540-9
Molecular weight: 158.17
Molecular formula: C4H6CaO4 anhydrous; C4H6CaO4 H2O monohydrate

Calcium Acetate, CAS 62-54-4, is available in anhydrous and monohydrate forms and in both powder and granular types, so it can be matched to the processing equipment rather than the other way round. It is a white odourless compound with good water solubility and excellent stability under normal storage, and it does two jobs at once in a formulation: it preserves and buffers, and it enriches the product with calcium. It complies with FCC, BP and USP standards.

Why buyers specify this grade

Anhydrous and monohydrate forms, powder and granular types, matched to different processing needs
Good solubility in water with excellent stability under normal storage conditions
Acts as preservative, buffering agent and calcium source in one addition
Complies with FCC, BP and USP standards
White and odourless, so it does not interfere with the sensory profile

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Specification

Appearance	White crystalline powder or granular
Forms	Anhydrous and monohydrate
Types	Powder and granular
Odour	Odourless
Solubility	Good solubility in water
Stability	Excellent under normal storage conditions

Technical data

CAS No.: 62-54-4
EINECS: 200-540-9
Molecular weight: 158.17
Molecular formula: C4H6CaO4 anhydrous; C4H6CaO4 H2O monohydrate
Standards: FCC / BP / USP

Quality control

Complies with relevant international standards including FCC, BP and USP
TDS and MSDS issued with the order, sample COA on request

Where it is used

Preservative inhibiting microbial growth in baked goods, dairy products and ready-to-eat foods
Buffering agent maintaining pH stability in sauces, dressings and processed foods
Calcium supplement enriching functional beverages, supplements and bakery products
Feed industry calcium and preservative applications

Who buys it

Bakery and ready-meal manufacturers
Sauce and dressing producers
Functional beverage and supplement formulators
Feed manufacturers needing a calcium source

Problems it solves

Needing to preserve, buffer and fortify with three separate additives
pH drift in sauces and dressings across a production run
Calcium fortification that leaves a chalky mouthfeel or poor solubility
Dust and flow problems in dry handling, solved by choosing the granular type

Packing and options

Anhydrous or monohydrate form
Powder or granular type to match the processing line
Packing format confirmed at quotation

How it compares

Calcium propionate is the specialist mould inhibitor for bread and carries more calcium per kilo. Calcium acetate is the choice where buffering and pH stability matter as much as preservation, and where an acetate rather than a propionate flavour background is preferred.

Handling and storage

Select the monohydrate or anhydrous form according to the moisture tolerance of the formulation
Use the granular type where dry dosing equipment needs good flow and low dust
Store under normal dry conditions, the material is stable

FAQ

Calcium Acetate questions buyers ask

Which forms are available

Anhydrous and monohydrate, each in powder and granular types to meet different processing needs.

Which standards does it comply with

It complies with relevant international standards including FCC, BP and USP.

What does it do in a food product

It preserves by inhibiting microbial growth, buffers to maintain pH stability, and supplies calcium as a nutrient.

Is it soluble in water

Yes, it has good solubility in water and excellent stability under normal storage conditions.

Which products use it

Baked goods, dairy products, ready-to-eat foods, sauces, dressings, processed foods, functional beverages and supplements, plus feed applications.

What is the molecular weight

158.17, CAS 62-54-4, EINECS 200-540-9.

Download TDS, MSDS and sample COA