Calcium Dpantothenate

Calcium D-pantothenate is a salt form of pantothenic acid, also known as vitamin B5. It is an essential nutrient required for the synthesis of coenzyme A (CoA), which is crucial for the metabolism of proteins, carbohydrates, and fats. This vitamin is a combination of pantoic acid and β-alanine and is found in small amounts in nearly all foods. Calcium D-pantothenate is more stable than pantothenic acid itself, making it a preferred form for use in dietary supplements and food products due to its longer shelf life[1][2][3]. In food and beverages, Calcium D-pantothenate is commonly used as a nutritional supplement and flavor enhancer. It is added to various food products such as milk powder to enhance nutritional value, and it is used in baby and athlete food products, as well as in low-calorie and calorie-reduced foods. In beverages, it serves as a flavor enhancer in liquor, whiskey, and soft drinks to improve flavor and mask bitter tastes from ingredients like saccharin sodium and caffeine. Additionally, it is used in honey to prevent crystallization and in vitamin-fortified juices[4][5][3].

The production of Calcium D-pantothenate can be achieved through two main methods: chemical synthesis and direct fermentation.

In the chemical synthesis process, the production involves several steps. It starts with the synthesis of DL-pantoic acid lactone from initial compounds such as butyrolactone, hydrocyanic acid, and isobutyraldehyde. This DL-pantoic acid lactone is then subjected to optical resolution to obtain D-pantoic acid lactone, either through chemical or enzymatic methods. The D-pantoic acid lactone is subsequently combined with β-alanine to form D-pantothenic acid, which is then converted into its calcium salt, Calcium D-pantothenate. Another approach involves synthesizing DL-calcium pantothenate first and then resolving it to obtain D-calcium pantothenate through alkali-catalyzed racemization and repeated resolution[1][2][3].

The direct fermentation method is an alternative and more efficient approach. This process involves the direct production of D-pantothenic acid through microbial fermentation using a microorganism and substrates such as saccharides and β-alanine. The fermentation broth is then treated to remove insoluble solids and impurities. The solution is decolorized with activated carbon, and the pH is adjusted before the D-pantothenic acid is adsorbed onto activated carbon. The adsorbed D-pantothenic acid is eluted with a hydrophilic organic solvent, neutralized with a calcium-containing alkali agent to precipitate Calcium D-pantothenate, and finally collected. This method avoids the need for optical resolution, making it more streamlined and efficient[2][3].

The safety profile of Calcium D-pantothenate for human consumption is highly favorable. It is classified as Generally Recognized as Safe (GRAS) for use as a direct food additive and is commonly used in various food products, including infant formulas. Studies have shown that Calcium D-pantothenate exhibits low levels of acute toxicity, with an oral lethal dose (LD50) greater than 10,000 milligrams per kilogram in rats and mice. It is not irritating to the skin or eyes and does not cause skin sensitization. Repeated dose studies have revealed no significant toxicity, and there are no adverse effects observed up to high doses in long-term exposure[1][2][3].

Regarding potential contamination risks, Calcium D-pantothenate is subject to strict quality control measures to minimize the presence of impurities. The Food Chemicals Codex (FCC) specifies limits for various impurities, including heavy metals such as lead (≤ 2 mg/kg), arsenic (≤ 3 mg/kg), and other metals like chromium, cadmium, and mercury. The FCC also sets limits for other contaminants like sulfated ash, 3-aminopropionic acid, and residual solvents such as methanol and dichloromethane. Additionally, microbial contamination is monitored, with total aerobic microbial counts and combined yeasts/molds kept below specified levels. There is no indication of heavy pesticide use being a concern in the production of Calcium D-pantothenate, as the focus is on the chemical and manufacturing process rather than agricultural practices. Overall, the stringent specifications and testing ensure that Calcium D-pantothenate used in food and beverages is of high purity and safety[1][2][3].