Calcium Acetate is the calcium salt of acetic acid. This compound is typically found in the monohydrate form (Ca(CH₃COO)₂·H₂O), as the anhydrous form is hygroscopic and unstable in high humidity. It has a faint vinegar-like odor or may be odorless. Its good water solubility facilitates its use in various applications.

Molecular Structure of Calcium Acetate

Each molecule of calcium acetate consists of one Ca²⁺ cation and two acetate anions (CH₃COO⁻). It is an ionic compound, and in the solid state, it forms a crystalline ionic lattice that varies depending on the presence of water (monohydrate or anhydrous form).

Key Properties of Calcium Acetate

• Appearance: White crystalline powder

• Odor: Odorless or faint vinegar smell

• Solubility: Highly soluble in water (34 g/100 mL at 0°C), slightly soluble in ethanol, nearly insoluble in acetone

• Molar Mass: 158.17 g/mol (anhydrous), 176.18 g/mol (monohydrate)

• Melting/Decomposition Point: Around 160°C, decomposing into CaCO₃, acetic acid, and water

• pH of Aqueous Solution: For a 5–10% solution in water: approximately 6.3 to 9.5 (depending on concentration and temperature)

• Moisture Absorption: The anhydrous form is slightly hygroscopic but stable when stored in airtight containers

Advantages of Using Calcium Acetate

• Nutritional or Pharmaceutical Calcium Source: Used as a calcium supplement (for osteoporosis and hypocalcemia)

• Food Preservative: Approved as E263, prevents microbial growth

• pH Regulator: Functions as a buffer in food and pharmaceutical products

• Texture Stabilizer: Used in canned vegetables, preserved foods, and tofu

• High Safety: Recognized as safe by FDA and EFSA within regulated doses

• Phosphate Binder: Used in dialysis patients to lower blood phosphate levels

Disadvantages and Considerations

• Hygroscopic Nature: Recommended to be stored in moisture-resistant containers

• Drug Interactions: May interfere with the absorption of thyroid medications, antibiotics, and iron supplements

• Hypercalcemia Risk: Excessive or prolonged use may lead to elevated blood calcium levels

Applications of Calcium Acetate

Food Industry:

• Used as a preservative and buffering agent in bread, cakes, and animal feed

• Stabilizes texture and color in canned fruits and vegetables

• Acts as a coagulant in tofu production

Pharmaceutical and Medical Fields:

• Used as a calcium supplement

• Acts as a phosphate binder in dialysis treatment

• Serves as a buffering agent in pharmaceutical formulations

Textile Industry:

• Used as a mordant in dyeing processes

Chemical Industry:

• Formerly used as a precursor in acetone production (now obsolete)

• In the production of greases and metallic soaps

• Removes sulfate ions from water and wastewater

Other Industrial Applications:

• As a catalyst in specific chemical reactions

• In the production of gel fuels by combining with alcohol

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:

• Buffering agent in medicinal formulations

• Calcium supplement for deficiency

• Phosphate binder for dialysis patients with high blood phosphate

Textile Industry:

• Used as a color fixer

Chemical Industry:

• Catalyst in select chemical reactions

• Previously used in acetone production

Wastewater Treatment:

• Employed to remove phosphate from wastewater

Soap Production:

• Utilized as an alkali in certain soap manufacturing

Fire Gel Production:

• When dissolved in alcohol at saturation, it forms a semi-solid, combustible gel suitable for flame use