Calcium carbonate in food: design and uses
What it found
Calcium carbonate is used in food systems as a template for making tiny capsules that carry nutrients, as particles that stabilise Pickering emulsions, and as a filler in films and hydrogels.
Its controlled synthesis depends on several factors.
What they found
Controlled synthesis
The controlled synthesis of calcium carbonate is influenced by several factors.
Nutrient delivery capsules
Calcium carbonate acts as a sacrificial template for making micro and nano spheres or capsules that can deliver nutrients.
Stabilising emulsions
Calcium carbonate works as inorganic particles that stabilise Pickering emulsions.
Filler in films
Calcium carbonate is used as a filler in film and hydrogel systems.
What the authors conclude
- They aim to provide a comprehensive overview of the applications of calcium carbonate in food systems.
- They say this should guide future research directions and industrial applications.
How it was done
Calcium carbonate has long been recognised as a significant inorganic mineral in biological and geological systems, and its use in the food industry has rapidly expanded. The authors say there is a lack of systematic understanding of its roles in various food systems.
The authors revisited cases of calcium carbonate application in food systems over the past five years.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of how calcium carbonate is made and used in food, not a study of its effects on health.
- It does not report what happens when people eat foods containing calcium carbonate.
Who paid
- Conflicts
- Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
- Authors work at
- Northeast Agricultural University, China; Heilongjiang Joint Laboratory of Plant-Based Food Science (International Cooperation), China
The paper
- Title
- Calcium carbonate particles: Template-driven structural design and functional innovation applications in food systems
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- Dong Y, Liu Z, Lan T, Zhang Y, Sui X (2025). Calcium carbonate particles: Template-driven structural design and functional innovation applications in food systems. Food chemistry. doi:10.1016/j.foodchem.2025.144447PubMed 40300421DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error