Food additive databasenutrient (fortification), processing agentChecked 2026-10-02
Calcinated Calcium 焼成カルシウム
Existing food additiveNot on the EU additive list
- Purpose
- nutrient (fortification), processing agent
- On the label
- “焼成カルシウム” (calcinated calcium), “焼成Ca” (calcinated Ca), “貝殻焼成カルシウム” (calcinated shell calcium), “貝カルシウム” (shell calcium), “貝Ca” (shell Ca), “卵殻カルシウム” (eggshell calcium), “卵殻Ca” (eggshell Ca), “骨カルシウム” (bone calcium), “骨Ca” (bone Ca), “うに殻カルシウム” (sea urchin shell calcium), “コーラルカルシウム” (coral calcium), “サンゴカルシウム” (coral calcium), “乳清リン酸カルシウム” (whey calcium phosphate), “ホエイリン酸Ca” (whey calcium phosphate)
- Name in the List of Existing Food Additives
- 焼成カルシウム (No. 150)
- Source and production
- A calcium compound obtained by calcining (firing) sea urchin shells, seashells, reef-building coral, whey, bones, or eggshells. The main component is calcium oxide for those from seashells, eggshells, and reef-building coral; calcium oxide and calcium carbonate for those from sea urchin shells; and tricalcium phosphate for those from bones and whey.
In Japan
- A calcium compound obtained by firing sea urchin shells, seashells, reef-building coral, whey, bones, or eggshells, used as a fortifier and a processing agent. There are no individual standards for use for calcinated calcium.
- Each subcategory has simplified names, and it can be written as “貝Ca”, “卵殻カルシウム”, “骨Ca”, “サンゴカルシウム”, and so on. Many of these simplified names are shared with uncalcinated calcium (dried without firing). When used for nutrient fortification, labeling is exempt (Food Labeling Standards).
Japan's standards for use
There are no standards for use that limit which foods or how much (the general standards for all additives still apply).
This is a summary of the standards for use. See the source list for the exact conditions.
In the EU
- It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.
- The EU list of food additives has no entry for items made by calcining seashells, eggshells, and the like. As compounds, calcium oxide (E529) and calcium phosphates (E341) are listed.
Sources
- List of Existing Food Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 第10版食品添加物公定書（2024年、厚生労働省・消費者庁）成分規格・保存基準各条の定義 (Japanese)
- 消費者庁「食品表示基準について」本体（添加物の物質名・簡略名・増粘多糖類・用途名・加工助剤・栄養強化） (Japanese)
- 消費者庁「食品表示基準について」別添 添加物関係（1-1 簡略名、1-4 一括名の範囲、2-1 既存添加物名簿収載品目リスト） (Japanese)
- 食品表示基準（平成27年内閣府令第10号）第3条（「色」「増粘」の文字を含む場合の用途名の省略、加工助剤・栄養強化の表示免除）（e-Gov 法令検索） (Japanese)
Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.