Calcium Acetate Anhydrous: An In-Depth Look
Historical Development
Calcium acetate has been known for centuries. Alchemists found ways to make it by boiling vinegar with eggshells or bones. Old pharmacy books talk about “acetate of lime,” a staple in early medicine cabinets and laboratories. Industrial-scale manufacturing picked up speed during the nineteenth century as chemical producers wanted affordable sources of organic salts. Over time, the process moved from crude open-pot methods to more controlled, purified production that met medical and food-grade requirements. Historical records show its shifting uses, from food preservative to a base for making acetic acid, underscoring a journey shaped by both chemistry and changing public needs.
Product Overview
Calcium acetate in its anhydrous form shows up as a white, granular powder or crystalline solid. Producers supply it in packages designed to keep out moisture, since exposure can turn it into a sticky, hydrated form. Its formula, Ca(C2H3O2)2, sits at the foundation of its chemical behavior and broad usability. Factories across the globe produce it not only for healthcare but also for food and industrial applications. Distributors track product purity, consistency, and physical integrity during every stage, from manufacturing to storage and delivery.
Physical & Chemical Properties
Users find pure calcium acetate anhydrous to be colorless and odorless, with a slightly bitter taste. It boasts good solubility in water. Its melting point hovers around 160°C, but heating above that can lead to decomposition, yielding oxides and combustible gases. Unlike some calcium salts, it doesn’t fuss with gentle changes in temperature or moderate humidity, but it definitely picks up water vapor if left out. Its density and non-hygroscopic nature (in the ideal sealed environment) play into its popularity for pharmaceutical formulations. Chemically, it serves as a mild base, and reacts predictably with acids and bases, often exchanging calcium ions or acetate groups in solution.
Technical Specifications & Labeling
Regulations define allowable limits for impurities such as heavy metals, magnesium, chloride, sulfate, and loss on drying. Product labels show batch number, expiry, grade (pharmaceutical, food, or industrial), and net weight. Any supplier looking to participate in the global marketplace must follow labeling rules set by bodies like the USP, EP, and JECFA. Specifications include minimum percentage of calcium acetate by mass and standardized tests for identity and solubility.
Preparation Method
Producers commonly use an aqueous reaction between calcium carbonate or calcium hydroxide and acetic acid. The reaction generates calcium acetate and water, with carbon dioxide released if carbonate is used. After the synthesis, the solution gets filtered and concentrated, then dried under controlled conditions, often in vacuum trays or spray dryers. To obtain the pure anhydrous product, processors remove every trace of water, which takes precise timing and careful temperature control. Unreacted starting materials and byproducts are filtered out or reprocessed to minimize waste.
Chemical Reactions & Modifications
Calcium acetate reacts with strong acids to release acetic acid, a key intermediate in both laboratory and industrial contexts. In the presence of heat or during combustion, it decomposes to form calcium oxide and acetone, a route used in older acetone production processes. In mixing with other calcium salts, it can serve as a double displacement reagent. Its carboxylate anion allows for binding with various cations, providing a pathway to tailored mixed salts. Scientists experiment with complexing calcium acetate into other organic and inorganic molecules in order to tweak solubility or reactivity for targeted applications.
Synonyms & Product Names
Calcium acetate anhydrous goes by several common names, depending on the region or industry. You may see “lime acetate,” “acetic acid calcium salt,” or even echoes of older nomenclature like “acetate of lime.” The chemical industry may refer to it as E263, its designation as a food additive in the EU. Labeling conventions in pharmaceutical settings strictly use “calcium acetate anhydrous” to avoid confusion with hydrated versions, which have different physical properties and interactions. Synonyms matter in global trade documentation, where mismatches can cause regulatory headaches or customs delays.
Safety & Operational Standards
Despite its relatively low toxicity, handling calcium acetate anhydrous requires proper personal protective equipment, such as gloves, goggles, and lab coats. Dust inhalation can irritate the respiratory tract. Prolonged skin contact may dry or irritate skin surfaces. Workspaces need dust extraction, controlled humidity, and protocols for safe storage in airtight, well-labeled containers. Fire safety training includes awareness that, although not combustible, it can release flammable gases if overheated, especially in contact with strong acids. Material Safety Data Sheets provide reference values for permissible exposure limits and first aid responses. Strict adherence to Good Manufacturing Practices ensures the finished product meets the purity and safety standards required for pharmaceuticals or foods. Cross-contamination or mislabeling run the risk of failed audits and possible health hazards downstream.
Application Area
In the pharmaceutical world, calcium acetate finds heavy use as a phosphate binder for patients with chronic kidney disease. It helps manage blood phosphate levels and lowers the risk of vascular calcification—a point demonstrated by multiple large-scale clinical trials. In the food industry, it works as a preservative and acidity regulator, finding its way into baked goods and processed cheese. Researchers have explored its use as a source of calcium fortification, though more soluble alternatives sometimes get picked for infant formula. Its scent-trapping ability helps companies that manufacture air-freshening gels. Water treatment facilities employ it to support biological flotation or pH adjustment. These real-world uses shape manufacturing capacities and continue to drive innovation in blending calcium acetate with other approved additives for new outcomes.
Research & Development
Scientists continue to explore ways to make purer, cheaper, and more efficient forms of calcium acetate. Automation in control of the drying steps, for example, could reduce energy costs and tighten batch-to-batch consistency. Teams working in pharmaceuticals push for new drug formulations that allow for better patient adherence, reduced pill burden, or targeted delivery mechanisms. There’s hype about biodegradable polymers made with calcium acetate as a component, advancing the green chemistry agenda. Chemists working in materials science look at its use as a precursor for specialty ceramics. Efforts go into optimizing the synthesis to reduce waste streams and improve yields, especially at large scale. Constant testing and refinement of analytical methods ensure the detection of contaminants at ever-lower thresholds.
Toxicity Research
Studies on calcium acetate’s toxicity focus on both acute and chronic effects. Oral exposure in recommended pharmaceutical doses rarely causes significant toxicity, according to clinical studies on kidney patients. Problems arise with overdose or in those with severe parathyroid disorders, leading to hypercalcemia or metabolic imbalances. Animal models and case reports highlight the generally low risk profile. Regulatory limits in drinking water and food stem from these findings, and ongoing surveillance programs track possible methylation or metabolite formation that could pose a hazard with long-term exposure. Scientists pay close attention to vulnerable groups, checking for subtle developmental or neurological effects in pediatric populations. The research consensus so far supports its continued inclusion in medical and food protocols, provided dosing stays within established bounds.
Future Prospects
Looking forward, pressure mounts on chemical producers to refine manufacturing so as to reduce environmental impact. Synthetic routes that waste less acetic acid and reuse byproduct streams promise lower costs and greener credentials. Interest in zero-emission facilities keeps rising as new regulatory targets bite in the European Union and North America. Pharmaceutical researchers want longer-acting phosphate binders or alternatives that minimize constipation, a frequent side effect. Advances in encapsulation and controlled release might open new markets—including veterinary use and tailored animal feeds. Development for industrial applications hinges on cross-sector collaboration, turning byproducts from the biofuel or fermentation industries into feedstocks for higher-purity calcium acetate. Forward-looking companies pair investment in new process tech with ongoing talk to regulators and key end users, aiming to keep pace with evolving expectations around safety, sustainability, and performance.
More Than Just a Chemical Compound
Walk into any pharmacy and you’ll see shelves full of minerals and medications, but ask most folks about calcium acetate anhydrous and you’ll get a blank stare. Yet, this compound makes a difference in the lives of people with kidney problems, shapes the food we eat, and even plays a role in science labs across the globe.
Supporting Patients with Kidney Disease
My introduction to calcium acetate anhydrous came during a summer job at a hospital pharmacy. I saw patients struggling with chronic kidney failure picking up prescriptions. The doctor would explain that high phosphate in their blood posed a big risk—a higher chance of weak bones, heart disease, and other issues. Calcium acetate anhydrous steps in as a phosphate binder. By grabbing on to excess phosphate in food and carrying it out of the body, it helps balance blood chemistry. This action makes a real difference for these patients. Ask a nephrologist, and they’ll tell you: keeping phosphate under control isn’t just about feeling better, it’s about keeping people alive longer.
An Unsung Player in Food Production
Take a look at packaged bread or certain cheeses and you may spot calcium acetate on the ingredients list. In the food world, this powder helps with more than just shelf life. Bakers value it as a stabilizer, keeping products fresh without adding odd flavors. Cheese producers like how it manages acidity, which fine-tunes the taste and texture. I spent some weekends helping a cousin’s bakery and saw firsthand that quality ingredients matter. Safe compounds like calcium acetate give small producers the support they need to stick to food safety while trying new recipes.
Working Quietly in Industry and Science
Beyond health and food, calcium acetate anhydrous shows up wherever there’s a need for a trusty calcium source or a reliable chemical agent. In classrooms and research labs, teachers rely on it for chemistry experiments—it’s easy to measure, mixes well, and reacts consistently. You’ll find it in water treatment and paper production, too. These might seem like small details, but without stable compounds like calcium acetate, bigger processes run into trouble.
Why Making Good Choices Matters
Not all chemicals are created equal, and not every additive belongs in our diets or medicines. I remember hearing concerns about calcium-based food additives, especially in places with lax oversight. The fact is, calcium acetate anhydrous must meet strict purity standards to stay in pharmacy shelves or reach food plants. There’s a clear chain of responsibility, from manufacturer to pharmacist or food inspector, and failing anywhere along that chain can hurt people. That’s why clear labeling, transparent sourcing, and routine inspections matter so much. Spotting “USP grade” or “FCC grade” on packaging gives both producers and consumers some peace of mind.
Building Trust in a Stubbornly Complex World
If we want people to trust what they swallow or put in their food, there’s no skipping the hard work—careful testing, good science, and honest communication. It means listening to the people who use these compounds every day, from kidney patients to bakers to teachers. For me, understanding what’s really in a small pharmacy bottle, or behind a loaves’ golden crust, brings a sense of connection that’s often missing in our daily rush. Calcium acetate anhydrous might not make headlines, but it touches more lives than most folks ever realize.
Simple Chemistry, Everyday Impact
In the pharmacy or chemical world, two forms of calcium acetate catch attention: the kind with water (hydrate) and its anhydrous version, which skips the water. The physical forms look similar, but the differences matter a lot, especially for people who depend on precise dosing or who handle these substances in labs. From my time working with pharmacists and researchers, not understanding this could lead to frustrating errors or unstable results.
The Science Behind the Names
Calcium acetate gets used a lot—for kidney patients dealing with high phosphorus, in food as a stabilizer, or as a lab reagent. The hydrate version, usually called calcium acetate monohydrate, has water molecules tangled in its crystal structure. The anhydrous form leaves that water out entirely.
Adding or removing water in a molecule seems like a small tweak, but it changes more than just the number on a scale. For example, water within the structure makes the hydrate heavier per molecule, so if a recipe—medical or culinary—calls for a specific dose of pure calcium acetate, switching types without adjusting the grams will give the wrong amount.
It’s Not Just About the Lab
Doctors prescribe calcium acetate for patients on dialysis to help their kidneys control phosphorus. If pills get swapped for an anhydrous version or vice versa without correcting for the difference, the actual calcium or acetate delivered drifts off target. Food manufacturers use calcium acetate as a preservative and acid controller—an uneven batch can throw off recipes and shelf life. I watched a chef in a test kitchen roll his eyes after a batch of buns wouldn’t rise right, only to find the wrong form of calcium acetate had slipped into his dough.
Handling, Storage, and Practical Problems
Hydrate forms clump together in humidity, making them trickier to pour or weigh. That’s true for anyone working in an old pharmacy or a hot kitchen. Anhydrous calcium acetate draws in water from air quickly, so left open, it tries to revert to the hydrate. Chefs and lab techs need to stash these powders in airtight containers to keep things reliable. It’s a headache that feels avoidable, but almost everyone who works with these chemicals has seen this mess at least once.
Quality, Safety, and Real-Life Solutions
Mix-ups between forms generally come from unclear labeling or assumptions. Pharmacies and food producers benefit from audits that catch these details. Labels should make the form crystal clear—preferably with a bold “anhydrous” or “hydrate” callout. Consulting with a chemist or pharmacist, especially for hospitals or specialty kitchens, prevents costly errors. For those handling these chemicals in any setting, training on how to store and weigh powders is time well spent. Even a laminated cheat sheet next to the ingredient bin can stop a lot of trouble.
Why Accuracy Helps Everyone
Double-checking the specific form of calcium acetate before using it makes a big difference for patient safety, food quality, and research accuracy. The chemistry gets technical, but the lesson is simple: A small difference on the label can mean a big difference in the result. Both forms serve important roles, but knowing which one sits in the jar—and how to use it right—protects health and keeps work on track.
Understanding the Basics
Calcium acetate anhydrous carries the chemical formula Ca(C2H3O2)2. Each molecule includes one calcium atom and two acetate ions. Anhydrous means the substance lacks water molecules, which affects its storage and behavior in reactions. That matters in labs, factories, and health care practice, where results rely on predictability.
Why This Formula Matters
Chemistry works off balance and ratios. The exact formula of a chemical spells out not just its makeup, but how it will interact in the world. In the case of calcium acetate anhydrous, this means seeing where calcium meets organic chemistry and how that blend serves real needs.
In my laboratory days, accurate chemical formulae on labels kept experiments from going sideways. If you grab the wrong hydrate or mix up calcium acetate with something similar, outcomes change. A missing water molecule might seem slight, but the anhydrous form weighs less for the same number of molecules, so calculations get thrown off if ignored.
Medical contexts rely on precision, too. In dialysis clinics, calcium acetate acts as a phosphate binder, helping patients with kidney failure. A correct dose requires knowing whether a product comes in the anhydrous or hydrated form. Messing this up brings unnecessary risk for patients, who already face strict dietary controls.
Supporting Facts
One key property of calcium acetate anhydrous lies in its solubility in water. Chemists and engineers use this trait to balance chemical reactions, produce acetate buffers, and separate chemicals using precipitation. The food industry leans on calcium acetate as a food additive (E263), used for its preservative qualities and its role in controlling acidity, guided by accurate chemical content.
Textbooks and pharmacopeias consistently list calcium acetate anhydrous as Ca(C2H3O2)2. A calculation check: calcium brings a molar mass of about 40 g/mol, and each acetate ion adds about 59 g/mol. Total up the two acetate ions, add one calcium, and the molar mass lands at 158 g/mol for the anhydrous salt. That number guides pharmacists and chemists making stock solutions every day.
Challenges and Solutions
Mistakes can crop up. Hydrated and anhydrous forms often look similar, and busy labs sometimes mislabel bottles. Training technicians to check for hydration state on every label can minimize costly errors. Warehouse storage also changes the composition: calcium acetate soaks up water from humid air, slowly shifting toward a hydrated form. Good practice means storing it tightly sealed and noting the date opened.
Some manufacturers print only “calcium acetate” on containers. Anyone who has prepped solutions in a rush likely saw the confusion firsthand. Clearer labeling and consistent chemical naming help chemical handlers pick the right salt without hesitation.
Chemistry class often overlooks the anhydrous vs. hydrated distinction. Mentors can point out these details in coursework, jumping past rote memorization and teaching how small tweaks in a formula lead to big results later down the line.
Concluding Thoughts
The formula Ca(C2H3O2)2 unlocks a practical understanding of calcium acetate anhydrous, where molecule math meets real work. Knowing what’s in your beaker, prescription, or food batch underpins safe, effective outcomes every day.
Looking Beyond the Label
Some folks see calcium acetate anhydrous on a container, shrug, and shove it on a shelf. That move keeps the risk level high. From my time working around labs and warehouses, I’ve learned a few bruised lessons: not every chemical waits quietly for perfect conditions. Calcium acetate anhydrous acts less fussy than some, but moisture changes the game. Even a short exposure to humidity starts to break it down, messing with purity and shelf life. Drawers and cabinets constantly opened by different hands just don’t cut it.
Humidity Doesn’t Ask Permission
Stored out in the open, this compound pulls water from the air fast. Over a few days, you may spot clumps or caking. Once I ignored a loose lid, and my lab spent weeks sorting out moisture-contaminated batches. Skip that headache by choosing sealed, airtight containers. Thick polyethylene or glass jars work better than thin plastic. Tape or parafilm on the rim adds a little insurance. Places with heavy rain or industrial kitchens with steam everywhere—those end up being the hardest environments for keeping dryness.
Keep It Cool and Out of Sunlight
Heat doesn’t help, either. Temperatures over 25°C can start nudging calcium acetate toward break down. Sunlight brings another problem, as UV and warmth can sneak in through windows. We used to think a storage room window was harmless until two big orders turned chalky just from light and heat build-up. A storeroom without direct sun and with stable temperatures—pretty much like a pantry far from the stove—helps a lot.
Separation Is Not a Luxury
Too many people crowd chemicals together just to save space. Don’t put calcium acetate anhydrous near acids, oxidizers, or anything prone to emit vapors. Cross-contamination brings headaches, spoils lab results, and creates safety risks. Any time I've seen reagents mixed together on one busy shelf, it led to ruined material or near-miss warnings. If you have the space, estalbish dedicated shelves for food additives, medication ingredients, or research reagents. Signage or color-coded bins save time and prevent mix-ups.
Label It Like You Mean It
I’ve run into plenty of containers with half-rubbed-off tape or faded marker. That’s an accident waiting to happen—both for student techs and seasoned staff. Date everything the minute it goes into storage. Write batch numbers, expiration, and the last date you checked for clumping or spoilage. A visible checklist taped on the cabinet door nudges staff to inspect regularly. Trust me, routine checks catch small issues before they take over.
Potential Solutions—And a Bit of Common Sense
Some companies skip all the fuss and store small, single-use packets instead of giant tubs. That way, they open what they need and nothing sits around for months. While that works for small labs, bigger operations can try desiccators filled with silica gel. I’ve used them in humid places, and they made a clear difference: powders stay free-running, not sticky or clumpy. Digital humidity and temperature monitors are cheaper than ever; sticking one on a shelf keeps everyone honest.
Every step to reduce moisture, heat, light, and chemical crowding makes a difference. The small bits of attention add up to safe, reliable storage—something everyone from students to manufacturers can appreciate. Good habits in storage mean fewer headaches, safer labs, and products that do their job right each time.
Real-Life Value of Calcium Acetate Anhydrous
People ask plenty of questions when they see complicated names on food labels. Calcium acetate anhydrous pops up in pharmaceuticals and processed food. This chemical, which comes from combining acetic acid (found in vinegar) with calcium sources, plays a practical role in both food and medicine.
Practical Experience: What Happens in the Body?
In medicine, doctors turn to calcium acetate to help control blood phosphate levels in patients with chronic kidney disease. Eating a kidney-friendly diet isn’t easy. For people with kidney issues, unchecked phosphate can harm the bones and heart. Calcium acetate, when swallowed as directed, grabs hold of phosphate from food and helps sweep it out of the body through the gut.The FDA has approved pharmaceutical-grade calcium acetate for oral use—established brands have used it for decades to help manage dangerous phosphate levels. This sort of approval isn’t handed out lightly; it requires clinical trials, years of patient data, and ongoing safety reviews. In processing and food settings, calcium acetate makes its way into formulations as a preservative, acidity regulator, or to stabilize food texture. The average healthy person who eats cheese, baked goods, or uses antacids very likely ingests tiny doses.
Looking at Real Risks
People who take more than directed, or who already have high blood calcium, can run into trouble. Too much calcium in the bloodstream leads to muscle cramps, kidney stones, even heart problems in extreme cases. That’s not just a theory—it’s documented in medical research and patient records. On the other hand, the normal person eating foods with regulated levels of calcium acetate faces little risk. The FDA and EFSA both set strict limits on food additives, and food-grade products require testing for purity and dose accuracy.
History and Safety in Perspective
Some ingredients make the public nervous because the names sound artificial or “chemical.” Calcium acetate has been part of food safety and pharmaceutical protocols for years. People worried about additives should compare real risks—not everything “chemical” is harmful, and not every “natural” ingredient gets a free pass. Real harm comes from abusing dosage or ignoring health warnings.
Supporting Claims With Facts
Doctors publish studies on the effectiveness and side effects of calcium acetate therapy. Studies show that, at recommended dosages, it lowers phosphate effectively without pushing blood calcium too high in most users. The FDA’s GRAS (Generally Recognized as Safe) notice for calcium acetate builds on animal testing, human safety reports, and decades of food industry use.Human evidence carries the most weight here. Adults and children have received calcium acetate for years—rarely, allergic reactions or digestive upset can appear, and large overdoses can trigger bigger health problems. This kind of safety profile stacks up favorably against other common food salts.
Addressing Transparency and Safety Gaps
Everyone deserves to know what goes into their food and medicine. Manufacturers should make full ingredient lists easy to read. Regulators ought to keep updating their reviews as new data rolls in. Patients dealing with kidney issues or anyone with a complicated health situation should check with a doctor before adding anything new.In our homes, moderation and variety help limit risks from any one additive. If in doubt, talk to a medical professional or a dietitian you trust.
| Names | |
| Preferred IUPAC name | Calcium diacetate |
| Other names |
Calcium ethanoate
Acetic acid calcium salt Calcium diacetate |
| Pronunciation | /ˈkælsiəm ˈæsɪteɪt ænˈhaɪdrəs/ |
| Identifiers | |
| CAS Number | 62-54-4 |
| 3D model (JSmol) | `data/mol=calcium-acetate-anhydrous;format=JSmol` |
| Beilstein Reference | 3904226 |
| ChEBI | CHEBI:31344 |
| ChEMBL | CHEMBL1201561 |
| ChemSpider | 20436 |
| DrugBank | DB00666 |
| ECHA InfoCard | 100.029.261 |
| EC Number | 208-120-2 |
| Gmelin Reference | 58864 |
| KEGG | C00628 |
| MeSH | D000079071 |
| PubChem CID | 3053487 |
| RTECS number | AF7870000 |
| UNII | N5R9946L69 |
| UN number | UN1840 |
| CompTox Dashboard (EPA) | DTXSID7020087 |
| Properties | |
| Chemical formula | Ca(C₂H₃O₂)₂ |
| Molar mass | 158.17 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 2.16 g/cm3 |
| Solubility in water | Very soluble in water |
| log P | -1.26 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 4.76 |
| Basicity (pKb) | 5.3 |
| Magnetic susceptibility (χ) | -49.0e-6 cm³/mol |
| Refractive index (nD) | 1.569 |
| Dipole moment | NULL |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 142.0 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1136.0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | −1765.0 kJ/mol |
| Pharmacology | |
| ATC code | A12AA09 |
| Hazards | |
| Main hazards | Harmful if swallowed. Causes serious eye irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation |
| Precautionary statements | P264, P270, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Explosive limits | Not explosive |
| Lethal dose or concentration | LD50 (oral, rat): 4,270 mg/kg |
| LD50 (median dose) | LD50 (median dose): 4280 mg/kg (oral, rat) |
| NIOSH | NA. |
| PEL (Permissible) | PEL (Permissible exposure limit) for Calcium Acetate Anhydrous: Not established |
| REL (Recommended) | 1.5 mg/kg bw |
| IDLH (Immediate danger) | Not listed |
| Related compounds | |
| Related compounds |
Calcium acetate monohydrate
Calcium carbonate Acetic acid Magnesium acetate Sodium acetate |
