E333 covers the calcium citrates, calcium salts of citric acid (E330): monocalcium, dicalcium and tricalcium citrate. In food they control acidity, firm, stabilise and act as emulsifying salts.
Wheat flour, vegetable oil, salt, sugar, acidity regulator (333), dried onion and garlic, pepper, natural colour (160a).
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
They are the calcium citrates, the calcium salts of citric acid (E330). Appendix 1 of Circular 24/2019/TT-BYT lists only tricalcium citrate (INS 333(iii)), as an acidity regulator, emulsifying salt, firming agent, sequestrant and stabilizer.
The JECFA database (the FAO/WHO expert committee) records an ADI of “not limited” (noted as “not specified”) for calcium citrate, set in 1973.
Tricalcium citrate (INS 333(iii)) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as an acidity regulator, emulsifying salt, firming agent, sequestrant and stabiliser. Monocalcium citrate (INS 333(i)) and dicalcium citrate (INS 333(ii)) are not on that list.
Circular 24/2019/TT-BYT permits tricalcium citrate (INS 333(iii)) at good manufacturing practice in complementary foods for children up to 36 months, excluding products covered by Codex stan 73-1981. The text does not mention pregnant women separately.
Updated 21 October 2026
Photograph the label — Yenzo tells you right away and rates the product.
Thank you! We have received it and will reply by e-mail if needed.
Yenzo