E-numbers / Other additives / E333
also: Tricalcium citrate · Calcium salt of citric acid · Monocalcium and dicalcium citrate
Calcium salts of citric acid. They keep acidity steady, keep tinned fruit and vegetables firm, and add calcium to fortified food.
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Yogurt (Milk), Sugar 6.1%, Modified Manioc and Maize Starch, Calcium Citrate, Natural Flavourings (Milk), Stabiliser: Guar Gum, Acidity Regulator: Citric Acid, Vitamin D
Calcium citrates are calcium salts of citric acid, the acid in citrus fruit, which for food is made by fermentation.
128
of the 43,325 UK supermarket foods we checked declare E333 in their ingredients
That is 0.3%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
Calcium citrates are calcium salts of citric acid, the acid in citrus fruit, which for food is made by fermentation. There are three forms, E333i, E333ii and E333iii, with different amounts of calcium. All are white powders with no smell.
They keep acidity steady while food is processed and stored. Their calcium binds the walls of plant cells so tinned fruit and vegetables do not go soft. They lock up traces of metal that would otherwise speed up rancidity or colour change. Tricalcium citrate is also used to add calcium to fortified food, because the body absorbs calcium well in this form.
Tinned and jarred vegetables, jams, processed cheese, infant and follow-on formula, sports and meal-replacement drinks, calcium-added plant milks, low-calorie soft drinks, baked goods and dry powder mixes. Labels call it calcium citrate, dicalcium citrate, tricalcium citrate or E333.
Citric acid and its calcium, sodium and potassium salts have been in the diet for centuries through fruit, and food regulators have reviewed them many times. European reviewers set no numerical daily limit for calcium citrates. They are so close to things already in the diet that a number would add nothing.
European reviewers raised no safety issue with citric acid and its ammonium, calcium, potassium and sodium salts at the reported uses, and said no numerical daily limit was needed.
Tricalcium citrate in fortified food adds calcium the body can use. Studies comparing calcium salts generally find the citrate form is absorbed well, even without a meal. Where it is used only to steady acidity or firm food, though, the amounts are small next to total calcium intake.
In controlled studies, calcium from calcium citrate supplements was absorbed as well as or somewhat better than calcium carbonate, especially when taken without food.
Daily limit. None set (European reviewers, 2014).
People with high blood calcium, or anyone told to strictly limit calcium, should know that fortified foods using E333 as a calcium source add to total calcium. Check for calcium citrate or E333 in the ingredients, and for with added calcium on the front of the pack.
Calcium citrates are at the very ordinary end of food additives. Citric acid is part of the energy cycle in every human cell, and its calcium salt is close to things the body handles all the time. There is no live scientific argument, no restriction and no watch-list flag for it.
No. Calcium citrates are fully approved in the UK. The Food Standards Agency lists all three forms, E333i, E333ii and E333iii.
Tricalcium citrate (E333iii) is widely used to add calcium to plant milks, infant formula and meal-replacement drinks, so it does add calcium the body can use. Where it is used to keep tinned vegetables firm, the amount is small and adds little calcium.
Tinned and jarred vegetables, jams, processed cheese, infant formula, calcium-added plant milks and juices, sports drinks and dry baking mixes. Look for calcium citrate, tricalcium citrate or E333.
Yes. All three forms are made from citric acid, itself made by fermentation, and calcium carbonate, with nothing from animals.
Last reviewed: 20 June 2026
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