In terms of food and beverages, Calcium 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 to beverages like liquor, whiskey, and soft drinks to improve flavor and mask bitter tastes. It is also used in breakfast cereals, energy drinks, and vitamin-fortified juices. Additionally, it serves as an anti-crystalline agent in honey to prevent crystallization. In the context of sports and health, it is included in food products for athletes and in meal replacements to provide essential nutritional benefits[4][5][3].
The production of Calcium Pantothenate, which is the calcium salt of Vitamin B5 (pantothenic acid), can be achieved through several methods. One of the traditional and widely used processes involves chemical synthesis. This method starts with the synthesis of DL-pantoic acid lactone, which is then reacted with β-alanine to form DL-calcium pantothenate. The DL-calcium pantothenate is subsequently split to obtain the D-calcium pantothenate, the biologically active form. This process leverages the higher solubility of DL-calcium pantothenate compared to its D and L isomers, allowing for easier separation and conversion through alkali-catalyzed racemization[1][2][3].
An alternative and more modern approach involves microbial fermentation. In this method, microorganisms such as certain strains of Bacillus are used to directly produce D-pantothenic acid from saccharides and β-alanine. The fermentation broth is then processed to isolate and purify the D-pantothenic acid, which is subsequently converted into Calcium D-pantothenate through neutralization with a calcium-containing alkali agent, such as calcium hydroxide. This fermentation process is more efficient and environmentally friendly, as it avoids the need for optical resolution steps required in chemical synthesis[3][4].
Calcium Pantothenate, a form of Vitamin B5, exhibits a highly favorable safety profile for human consumption in food and beverages. It is listed as Generally Recognized as Safe (GRAS) by the FDA for use as a direct food ingredient[1]. The acute oral lethal dose (LD 50) is greater than 10,000 milligrams per kilogram in both mice and rats, indicating low acute toxicity. Repeated dose studies have shown no toxicity up to 2,000 milligrams per kilogram per day in rats over 190 days, and no adverse effects were observed in reproductive and developmental toxicity studies[1]. When consumed orally, Calcium Pantothenate is generally well-tolerated, with larger amounts (up to 1 gram) considered safe for most people, although higher doses may increase the risk of side effects such as diarrhea[2].
The safety of Calcium Pantothenate can be compromised by potential contamination risks. Heavy metal contamination is a concern, as the Food Chemicals Codex (FCC) specifies strict limits for impurities such as lead and arsenic. For example, the FCC requires that D-Calcium Pantothenate or DL-Calcium Pantothenate should contain no more than 2 mg/kg (2 ppm) of lead and 3 mg/kg (3 ppm) of arsenic[3]. Additionally, the production process and sourcing of raw materials must adhere to stringent quality control measures to avoid contamination. There is also a need to ensure that the raw materials are grown without excessive pesticide use, although specific data on pesticide residues in Calcium Pantothenate is not widely documented. Pathogen risks are minimal given the chemical nature of the compound, but proper handling and storage are essential to prevent any potential microbial contamination during the manufacturing and distribution process[3].
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