Comparing E331 - Sodium citrates vs E352I - Calcium malate
Overview
Synonyms
Products
Found in 14,247 products
Found in 6 products
Search rank & volume
Awareness score
Search volume over time
Search history data is not available.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is e331 in food?
E331 is sodium citrates—the mono-, di-, and trisodium salts of citric acid—used mainly as acidity regulators/buffers, sequestrants, and emulsifying salts in foods like soft drinks and processed cheese.
How are sodium citrates used in molecular gastronomy?
They’re used to adjust and buffer pH, chelate calcium, and act as an emulsifying salt—commonly to make ultra-smooth, meltable cheese sauces and to tune acidity/calcium levels for techniques like spherification and stabilizing foams.
What are sodium citrates degradation byproducts?
Under normal food use they’re stable; with strong heating/combustion they decompose to carbon oxides (CO2/CO) and sodium oxides (and related inorganic residues).
Why does sodium citrates burn?
It isn’t flammable; any “burning” sensation typically comes from irritation of skin, eyes, or mouth at high concentrations due to its mildly alkaline, saline nature, and on heating it decomposes rather than sustaining a flame.
What is calcium citrate malate?
Calcium citrate malate is a mixed calcium salt of citric and malic acids used as a calcium source in foods and supplements. It is related to but distinct from E352i (calcium malate), which contains only malate.
What is calcium citrate malate made from?
It is typically made by neutralizing citric and malic acids (often produced by fermentation) with a mineral calcium source such as calcium carbonate or calcium hydroxide.
What is calcium malate made from?
Calcium malate (E352i) is made by neutralizing malic acid—usually produced by microbial fermentation of sugars—with calcium carbonate or calcium hydroxide.
Calcium citrate malate where is it sourced from?
The citric and malic acids are commonly produced by microbial fermentation of sugars, while the calcium comes from mineral sources like limestone (calcium carbonate); it’s manufactured in many countries.
How calcium malate affects stomach acid?
As a salt of a weak organic acid, it has little acid-neutralizing effect compared with calcium carbonate. Its calcium is absorbed well even when stomach acid is low.