Calcium Diacetate is a chemical compound with the formula Ca(CH₃COO)₂. It is found as a white crystalline powder and is usually odorless or has a faint vinegar-like smell. Other names include calcium acetate and calcium ethanoate. The anhydrous form is very hygroscopic, so it is commonly supplied as the monohydrate (Ca(CH₃COO)₂·H₂O).

Structure of Calcium Diacetate

A molecule of calcium diacetate consists of one Ca²⁺ cation and two acetate anions (CH₃COO⁻). The calcium ion serves as the central cation, ionically bonded to two negatively charged acetate groups. Its crystalline structure varies depending on hydration.

Key Properties of Calcium Diacetate

Appearance: White crystalline powder
Odor: Generally odorless, or faint vinegar smell
Solubility: Freely soluble in water; slightly soluble in methanol; insoluble in acetone, ethanol, and benzene
Molar Mass: Approximately 158.17 g/mol (anhydrous)
Melting/Decomposition Point: Decomposes around 160 °C
Density: About 1.509 g/cm³
pH of Aqueous Solution: Neutral to slightly alkaline (pH ~6.3–9.6 for 10% solutions)
Hygroscopicity: The anhydrous form strongly absorbs moisture

Advantages of Calcium Diacetate

Source of Calcium: Used in dietary and pharmaceutical supplements
Food Preservative: Added under E263, inhibits mold growth and extends shelf life of baked goods
pH Regulator: Acts as a buffering agent in food processing
Stabilizer: Used in textile dyeing for color fixation and in food like canned vegetables and tofu to improve texture
Generally Recognized as Safe: Considered non-toxic at permitted levels
Good Water Solubility: Facilitates incorporation in various formulations

Disadvantages of Calcium Diacetate

Digestive Side Effects: Overconsumption or sensitivity may cause mild GI symptoms like bloating, constipation, or gas
Hygroscopic Nature: Needs dry storage to prevent moisture absorption
Drug Interactions: May interfere with absorption of certain medications—consultation advised when taken concurrently
Risk of Hypercalcemia: Excessive intake can raise blood calcium levels, leading to related health risks

Applications of Calcium Diacetate

Food Industry:

Preservative (anti-mold) in breads, pastries, and other baked goods
pH regulator and buffer
Stabilizer/firming agent in foods such as tofu (as a preferred alternative to calcium sulfate) and canned vegetables
Ingredient in candies, desserts, puddings
Additive in animal feed

Pharmaceutical Sector: