Food-grade calcium hydroxide

Food-grade calcium hydroxide, CAS,1305-62-0 commonly known as slaked lime, pickling lime, or cal in Spanish, is a highly refined form of calcium hydroxide (Ca(OH)₂). It is produced and purified to meet strict international food safety standards—such as the Food Chemicals Codex (FCC) in the U.S., regulation (EU) No 231/2012 (designated as E 526) in Europe, or GB 1886.21 in China. These standards mandate extremely low levels of harmful impurities like heavy metals (arsenic, lead, mercury), fluoride, and magnesium. Its use in food processing leverages its alkaline properties, its role as a calcium source, and its unique reactivity.

Primary Applications in the Food Industry

1. Traditional Food Processing (Coagulation & Texture Modification)

Century Eggs (Pidan / Preserved Eggs): This is the most iconic application. Food-grade calcium hydroxide is mixed with sodium carbonate (soda ash) and water. The reaction produces sodium hydroxide, which slowly penetrates the egg over weeks, causing the proteins and fats to gel. This alkaline process creates the egg's distinctive translucent appearance, creamy texture, and complex flavor.

Konjac (Konnyaku) Gel Production: Konjac flour, rich in glucomannan, is mixed with a calcium hydroxide solution. The calcium ions act as a cross-linking agent, binding the glucomannan chains to form a stable, resilient, and elastic gel essential for konjac noodles, blocks, and other products.

Corn Nixtamalization (for Masa & Tortillas): Dried corn kernels are cooked and soaked in a solution of calcium hydroxide (limewater). This ancient process, called nixtamalization, is crucial because it:

Loosens and removes the tough hull (pericarp).

Significantly increases the bioavailability of niacin (Vitamin B3), preventing nutrient deficiency diseases.

Imparts a characteristic aroma and flavor.

Improves dough plasticity and the final texture of tortillas and tamales.

2. Sugar Refining

Juice Purification (Carbonatation Process): In both cane and beet sugar production, a calcium hydroxide slurry (milk of lime) is added to the raw juice. It serves to:

Neutralize natural acids and adjust pH.

Precipitate impurities such as phosphates, organic acids, proteins, and colored compounds as insoluble calcium salts.

Subsequently, carbon dioxide is bubbled through the mixture, forming calcium carbonate particles. These particles trap the precipitated impurities and are filtered out, eaving behind a clear, purified sugar syrup ready for crystallization.

3. Beverage Industry

Water Treatment & Mineral Fortification: It is used to adjust the pH and alkalinity of drinking water and beverages (including bottled water) for optimal taste and stability.It also serves as a source of bioavailable calcium for producing "calcium-fortified" drinks.

Juice Processing: Occasionally used to adjust the acidity of fruit juices or aid in clarification.

4. Calcium Nutrient Fortifier

It is a safe and effective source of calcium, added to various foods like flour, cereal products, infant formula, and dietary supplements to boost their calcium content. On ingredient labels, it is listed as "calcium hydroxide" or "mineral calcium."

5. Other Processing Aid Functions

Meat and Seafood Processing: Used in minimal quantities in some brines or processing steps to modify texture and water-holding capacity.

Cheese Making: Applied in the production of some traditional cheeses to control acidity during coagulation.

Botanical Extraction: Utilized in specific processes, such as the extraction of alkaloids (e.g., in making traditional coca tea or certain pharmaceuticals), to create an alkaline environment that facilitates extraction.

Critical Distinctions from Industrial-Grade Material

Food-grade calcium hydroxide is fundamentally different from its industrial counterpart. The most critical distinction lies in purity and impurity control. Food-grade material is manufactured from high-purity starting materials (like select limestone or marble) under controlled, hygienic conditions. It undergoes rigorous testing to ensure compliance with strict limits for toxic elements. Industrial-grade calcium hydroxide, used in construction, water treatment, or chemical manufacturing, contains significantly higher and unacceptable levels of contaminants like heavy metals, making it absolutely unsafe for human consumption.

Essential Safety Notes

1. Strict Prohibition of Substitution: Industrial-grade and food-grade calcium hydroxide are never interchangeable. Using industrial-grade material in food is extremely dangerous and can lead to severe heavy metal poisoning.

2. Alkaline Hazard: Even in its food-grade form, it is a strong alkali. It must be handled with care during food processing, and its dosage must be carefully controlled to ensure the final product's safety and appropriate pH.

3. Identification & Sourcing: It must be explicitly labeled as "Food Grade," "Food Additive," or "FCC Grade." Purchasers should verify the supplier's relevant food safety certifications and certificates of analysis.

In summary, food-grade calcium hydroxide,CAS,1305-62-0 is a time-honored, multifunctional, and safe food additive. It bridges ancient culinary traditions and modern food science, playing an indispensable role in creating unique textures, enhancing nutrition, and ensuring processing efficiency in a wide array of food products.

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