E170 is calcium carbonate, the main component of limestone and eggshell. In food it whitens, regulates acidity, prevents caking, firms texture and adds calcium.
Did you know? Calcium carbonate is not only an additive: according to EFSA (2011) it is also on the list of substances that may be added to foods for specific nutritional purposes and in Directive 2002/46/EC on food supplements.
Wheat flour, vegetable oil, salt, sugar, acidity regulator (170), dried onion and garlic, pepper, natural colour (160a).
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
It is calcium carbonate, an inorganic calcium salt. Circular 24/2019/TT-BYT lists calcium carbonate (170(i)) with the functions acidity regulator, anticaking agent, colour, firming agent, flour treatment agent and stabilizer.
In 2023 EFSA concluded that there is no need for a numerical ADI for calcium carbonate and that, in principle, there is no safety concern about calcium carbonate itself at the reported uses and use levels in all age groups. The calcium from E 170 is only a small part of total calcium intake. EFSA also stated that the unavoidable presence of aluminium in E 170 should be addressed, first by a limit in the EU specifications.
Yes. Calcium carbonate (INS 170(i)) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as an acidity regulator, anticaking agent, colour, firming agent, flour treatment agent and stabilizer. Calcium hydrogen carbonate (170(ii)) is not in Appendix 1.
In 2023 EFSA also assessed the use of E 170 in foods for infants below 16 weeks of age (foods for special medical purposes) and concluded that there is no safety concern about calcium carbonate itself at the reported uses and use levels, including in this group. This source does not address pregnant women separately.
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