How calcium carbonate particles are used in food systems
What it found
Calcium carbonate is used in foods to build tiny capsules that deliver nutrients, to stabilise oil and water mixtures, and to fill out films and gels.
These findings come from looking at food industry uses over the past five years.
What they found
Making the particles
Several factors control how calcium carbonate particles are built during manufacturing.
Nutrient delivery capsules
Calcium carbonate acts as a temporary mould to create tiny spheres or capsules. These can carry nutrients through food systems.
Stabilising oil and water
It works as solid particles that help keep oil and water mixed together in foods.
Filling films and gels
Calcium carbonate is added as a filler material inside food films and gel networks.
What the authors conclude
- They aim to give a full picture of how calcium carbonate is applied across different food systems.
- They hope their work will guide future research and industrial uses.
How it was done
The authors note that calcium carbonate use in the food industry has grown quickly. They wanted to gather what is known about its different roles because there was no clear overview available.
They looked back at cases where calcium carbonate was used in food systems over the past five years. They examined how it is made and how it works in different food products.
What it can’t tell you
- We summarised it from the abstract only.
- This work looks at how calcium carbonate is used in making foods, not at health effects in people or animals.
- It cannot show whether eating these forms of calcium carbonate changes anything in the human body.
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 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error