+91 9355330051 Send Enquiry
  • Nutritional Supplement:-
    Calcium Source: It's a major source of calcium, essential for bone health, muscle function, and nerve transmission.
  • Fortification:-
    Added to foods like cereals, juices, and non-dairy milk to increase their calcium content, aiding in the prevention of deficiencies.
  • Food Processing Aid:-
    Thickening Agent: Contributes to the desired consistency in products like sauces and soups.
  • Preservative:-
    Shelf Life Extension: Helps in preserving the freshness of foods by acting as a preservative in certain formulations.
  • Cost-Effective Filler:-
    Volume Addition: Adds bulk to products without significantly altering their nutritional profile, helping to manage production costs.
  • Texture Improvement:-
    Mouthfeel Enhancement: Improves the texture and mouthfeel of various food products, making them more palatable.
  • Anti-Caking Agent:-
    Prevents Clumping: Ensures powdered products like spices and baking mixes remain free-flowing by preventing clumping.

Use of Calcium Carbonate In Food & Beverage Industries

YAMUNA CALCIUM® manufactures on the basis of our FSSAI concept. It is used as a food aditive (E170), as an excipient in pharmaceuticals and in cosmetics. Precipitated Calcium Carbonate with a high level of purity and specific particle size distribution – is on everyone’s lips: from A like Arzneimittel (medicines) to Z like Zahnpasta (toothpaste) in pharmaceutical products, Precipitated Calcium Carbonate PCC. Its specific high mass, chemical purity and small particle size can bring other advantages for the preparation (viscosity, low abrasion, etc.) YAMUNA CALCIUM® is used as an excipient for instance in tablets. In the dental hygiene sector, YAMUNA CALCIUM® serves as a gentle cleaning agent.

Applications in Food & Beverage Industries

1) Calcium Fortification:

Dairy Products: Used in milk, yogurt, and cheese to boost calcium content.

Plant-Based Milks: Added to almond, soy, and oat milks to match the calcium content of dairy milk.

Juices and Smoothies: Fortifies beverages like orange juice with calcium.

2) Baking:

Leavening Agent: Helps dough rise in baked goods.

Acidity Regulator: Balances the pH in baking to ensure proper texture and consistency.

3) Antacid:

Processed Foods: Acts as a neutralizer to reduce acidity in food products.

4) Clarifying Agent:

Beverages: Used in wine and juice production to clarify the liquid by removing impurities.

5) Texture Improvement:

Confectionery: Enhances the texture of candies and chewing gum.

Processed Fruits and Vegetables: Maintains firmness and prevents caking.

Benefits of Using Calcium Carbonate

High Bioavailability: Calcium carbonate provides a highly bioavailable form of calcium, which is easily absorbed by the body.

Cost-Effective: It is an economical source of calcium, making it a cost-effective choice for food fortification.

Neutral Taste: It has a neutral taste, which does not alter the flavor profile of the food or beverage products it is added to.

Versatility: Its versatility allows it to be used in a wide range of food products, from dairy and bakery items to beverages and processed foods.

Safety: Calcium carbonate is recognized as safe (GRAS) by the FDA, making it suitable for widespread use in food products.

Types of Food & Beverages Using Calcium Carbonate

Dairy Products:

Milk and Yogurt: Fortified to increase calcium content.

Cheese: Enhances nutritional profile and helps with texture.

Baked Goods:

Bread and Pastries: Acts as a leavening agent and provides calcium fortification.

Cakes and Muffins: Improves texture and stability.

Beverages:

Fruit Juices: Fortified with calcium for enhanced nutritional value.

Plant-Based Milks: Ensures calcium levels comparable to dairy milk.

Sports Drinks: Provides essential minerals for recovery.

Processed Foods:

Snacks and Cereals: Fortified to improve nutritional content.

Ready-to-Eat Meals: Enhances calcium content and helps with acidity control.

Fruit and Vegetable Products:

Canned and Frozen Vegetables: Maintains firmness and color.

Fruit Fillings: Prevents caking and improves texture.