Comparing E333II - Dicalcium citrate vs E1451 - Acetylated oxidised starch

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Overview

E333II - Dicalcium citrate

Dicalcium citrate (E333ii) is a calcium salt of citric acid used to control acidity, bind metal ions, and keep foods stable. It has a mild taste, works well in drinks and dairy, and can also add a small amount of calcium.

E1451 - Acetylated oxidised starch

Acetylated oxidised starch (E1451) is a modified starch used to make foods smooth, stable, and easy to pour. It helps sauces, fillings, and drinks hold together through processing and storage, especially with heat, acid, or freezing and thawing. It appears on labels as “acetylated oxidised starch,” “modified starch,” or “E1451.”