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Views: 0 Author: Site Editor Publish Time: 2026-08-05 Origin: Site
Calcium gluconate monohydrate is produced by neutralizing gluconic acid with calcium carbonate or lime, then crystallizing the resulting salt as the monohydrate. Its chemical formula is C₁₂H₂₂CaO₁₄·H₂O, with a molecular weight of approximately 448.39 g/mol.
The compound appears as a white, odorless, crystalline powder or granular solid with a mild, neutral taste. It dissolves readily in water (approximately 3.3 g per 100 mL at 25 °C), making it one of the more soluble calcium salts available for industrial use — a key advantage over calcium carbonate or calcium phosphate, which have significantly lower solubility.
Key physical properties:
Property | Value |
Appearance | White crystalline powder or granules |
Odor | Odorless |
Taste | Mild, neutral |
CAS Number | 66905-23-5 (monohydrate) / 299-28-5 (anhydrous) |
Molecular Formula | C₁₂H₂₂CaO₁₄·H₂O |
Solubility in Water | ~3.3 g/100 mL at 25 °C |
pH (aqueous solution) | 6.0–8.0 |
Food Additive Code | E578 (EU) / INS 578 (Codex) |
Calcium gluconate monohydrate is one of the most versatile mineral salts in the global food industry. It carries the designation E578 in the European Union and INS 578 under the Codex Alimentarius, confirming its status as a generally permitted food additive.
As the calcium salt of a weak organic acid, calcium gluconate functions as a buffering agent. It moderates pH shifts in processed foods, helping maintain product consistency across batches. This is particularly useful in:
● Canned vegetables and fruits, where pH stability prevents texture degradation
● Sauces, dressings, and condiments requiring consistent tartness profiles
● Dairy-based products where pH fluctuation can cause protein precipitation
One of the primary functional uses is as a firming agent. The calcium ions cross-link with pectin naturally present in plant cell walls, reinforcing the structural integrity of fruit and vegetable tissue during thermal processing. This application is critical in:
● Canned tomatoes, where firmness is a key quality metric
● Pickled vegetables (cucumbers, peppers, onions)
● Processed potato products
● Fruit pie fillings that must retain piece identity after baking
The mechanism is straightforward: Ca²⁺ ions bind to carboxyl groups in pectin polymers, forming a calcium-pectate gel network that resists thermal breakdown. This is the same chemistry that makes pickling lime (calcium hydroxide) effective, but calcium gluconate offers the advantage of neutral taste and no bitterness.
Calcium gluconate acts as a sequestrant — it binds free metal ions that would otherwise catalyze undesirable reactions in food systems. In practical terms, this means:
● Preventing discoloration in processed fruits and vegetables
● Inhibiting oxidative rancidity in fat-containing products
● Stabilizing emulsions in salad dressings and mayonnaise-type products
● Protecting color and flavor stability during shelf life
Unlike less soluble calcium salts, calcium gluconate dissolves readily without leaving a chalky mouthfeel or gritty sediment. This makes it the preferred choice for calcium-enriched foods where sensory quality matters:
Bakery products: Calcium gluconate can be incorporated into bread, crackers, biscuits, and cakes at levels governed by Good Manufacturing Practices (GMP). The FDA regulation 21 CFR §184.1199 specifically authorizes its use in baked goods and notes a usage level of up to 4.5% in gelatins and puddings.
Dairy alternatives: Plant-based milks (soy, almond, oat) often use calcium gluconate for fortification because it does not cause protein destabilization — a known problem with calcium chloride or calcium carbonate in these systems.
Breakfast cereals and nutrition bars: The fine particle size of the monohydrate form enables homogeneous distribution in dry blends, while its neutral taste avoids off-flavors in finished products.
In tofu manufacturing, calcium gluconate serves as a coagulant — an alternative to the traditional nigari (magnesium chloride) or calcium sulfate. It produces tofu with a smoother, more delicate texture and a cleaner taste profile, which is particularly desirable for silken and soft tofu varieties aimed at premium markets.
The beverage industry represents one of the fastest-growing application segments for calcium gluconate monohydrate.
When formulators add calcium to clear beverages, solubility and clarity are everything. Calcium carbonate settles out. Calcium phosphate clouds the liquid. But calcium gluconate monohydrate dissolves completely, stays in solution, and leaves the beverage visually unchanged — a non-negotiable requirement for bottled water, sports drinks, juices, and ready-to-drink teas.
Calcium lactate gluconate (CLG), a blended salt combining calcium lactate and calcium gluconate, achieves approximately 20–40% initial solubility in aqueous systems, roughly 200 times more bioaccessible in practical terms than less soluble alternatives. This explains its dominance in premium fortified beverage lines.
Calcium chloride tastes bitter and salty. Calcium lactate has a distinct tang. Calcium gluconate monohydrate, by contrast, is essentially taste-neutral at fortification levels. For beverage brands that sell on flavor purity — think premium bottled waters, fruit juices, or delicate herbal teas — this sensory advantage is decisive.
In the world of modernist cuisine, calcium gluconate has found a niche application in reverse spherification — the technique of creating liquid-centered spheres with a gel membrane. Sodium alginate in the bath reacts with calcium ions on the surface of the flavored liquid to form a thin, edible gel skin. Calcium gluconate is preferred over calcium chloride or calcium lactate in this application because it imparts no bitterness or salty aftertaste to the finished spheres, allowing the intended flavor to come through cleanly.
Beyond food, calcium gluconate monohydrate plays a role in industrial chemistry and construction materials.
While sodium gluconate is more commonly known as a concrete retarder, calcium gluconate also finds use in specialty cement formulations. The gluconate ion chelates calcium ions on the surface of hydrating cement particles, forming a temporary barrier that slows the hydration reaction. This retarding effect is valuable in:
● Hot-weather concreting, where rapid setting would otherwise compromise workability
● Large-volume pours that require extended placement windows
● Ready-mix concrete transported over long distances
Calcium gluconate-based admixtures are sometimes preferred over sodium gluconate where sodium ion content must be minimized — such as in alkali-aggregate reaction (AAR)-sensitive aggregate mixes.
Gluconate salts are effective chelating agents in alkaline cleaning formulations. Calcium gluconate can be incorporated into industrial cleaning products for:
● Removal of scale and mineral deposits from processing equipment
● Metal surface preparation prior to coating or painting
● Bottle-washing compounds in the beverage and dairy industries
In wastewater treatment, calcium gluconate has been noted as a component in certain purification processes. The gluconate moiety serves as a biodegradable chelating agent that can sequester heavy metal ions, potentially aiding in the precipitation or removal of contaminants from industrial effluent streams.
In plant biotechnology laboratories, calcium gluconate monohydrate serves as a macronutrient in plant tissue culture media. It provides an alternative calcium source to calcium chloride in situations where chloride toxicity is a concern. Certain plant species and cultivars are sensitive to elevated chloride levels in growth media; substituting calcium gluconate eliminates this stress factor while still supplying the calcium essential for cell wall formation and meristem development.
Gluconate salts have been investigated as potential butyrate precursors when fed to non-ruminant livestock species. Butyrate supports gastrointestinal health and development in the large intestine. Research has explored whether hydrogenated fat-embedded calcium gluconate can increase butyrate concentrations in the hindgut, potentially benefiting gut integrity and growth performance in swine and poultry operations.
Calcium gluconate monohydrate appears in a range of personal care and cosmetic formulations, driven by its skin-conditioning and formulation-stabilizing properties.
Skin conditioning agent:
● Calcium ions play a role in epidermal barrier function. In leave-on and rinse-off products, calcium gluconate contributes to the sensory profile and skin feel.
Viscosity modifier:
● In gel-based products, the calcium ions interact with anionic thickeners (such as carbomer or alginate) to tune rheology.
Stabilizer:
● By sequestering trace metal ions that can catalyze oxidation, calcium gluconate helps extend the shelf life of formulations containing unsaturated oils or sensitive active ingredients.
● Facial cleansers and toners
● Body washes and shower gels
● Hair care products (conditioners, treatments)
● Hand creams and body lotions
Q: What is the difference between calcium gluconate monohydrate and anhydrous calcium gluconate?
The monohydrate form contains one water molecule per formula unit in its crystal structure. The anhydrous form does not. Functionally and chemically they are equivalent once dissolved; the monohydrate is the more common commercial form because it is easier to crystallize and handle. The monohydrate has CAS 66905-23-5, while the anhydrous form is registered under CAS 299-28-5.
Q: Is calcium gluconate monohydrate vegan?
Yes. It is synthesized from gluconic acid (typically produced via fermentation of glucose) and calcium carbonate or calcium hydroxide (mineral sources). No animal-derived raw materials are used in standard manufacturing processes.
Q: How should I store calcium gluconate monohydrate?
In a cool, dry place away from moisture. Keep containers sealed when not in use. The powder is stable but hygroscopic — prolonged exposure to humid air can cause clumping.
Q: Can calcium gluconate be used in organic food products?
This depends on the specific organic certification scheme. In the EU and under USDA National Organic Program rules, minerals used for fortification generally require specific listing on the National List of Allowed and Prohibited Substances. Check with your certifier for the latest status.
