Food grade Calcium hydroxide 1305-62-0

 What is Calcium Hydroxide?

Calcium hydroxide , also known as calcium hydroxide , has the following chemical formula:

Ca(OH) ₂

It is an inorganic alkaline compound composed of calcium ions and hydroxide ions. It is usually a white powder , slightly soluble in water, and its aqueous solution is commonly known as limewater , which is alkaline.

Calcium hydroxide can be produced by the reaction of calcium oxide and water:

CaO+H2O→Ca(OH)2CaO+H 2O →Ca(OH) 2

This process is also called "slaked" or "digestion," hence calcium hydroxide is also known as slaked lime or quicklime.

The main characteristics of calcium hydroxide include:

· Alkaline

· Slightly soluble in water

· pH adjustable

· It can undergo a neutralization reaction with acids.

· It can react with carbon dioxide to produce calcium carbonate.

· Provides calcium

· It has certain solidification and structural adjustment functions.

· It can be used as a processing aid in food processing.

What are the main uses of food-grade Calcium Hydroxide?

1. Corn-based foods and traditional Mexican foods

In corn processing, food-grade calcium hydroxide is commonly used for alkali treatment of corn , also known as nixtamalization. After soaking and cooking the corn kernels in lime water, the skin is easier to remove, the taste is improved, and the nutritional utilization rate is increased.

Related food products include:

· corn tortillas

· Corn chips

· cornmeal

· Corn Zongzi

· Mexican tortilla skin

· Some corn snack foods

This traditional process can improve the flavor and processing performance of corn, as well as increase the availability of nutrients such as niacin.

2. Soy products and traditionally solidified foods

In some regions, calcium hydroxide or lime water can be used to regulate the processing environment of soy products and help form specific textures.

Possible involvement:

· Some traditional tofu products

· Legume gel foods

· Traditional alkaline soy products

· Local specialty foods

However, more common coagulants in modern tofu production include calcium sulfate, magnesium chloride, and glucono delta-lactone, while the use of calcium hydroxide depends on local processes and regulations.

3. Sugar industry

Food-grade calcium hydroxide is crucial in the sugar refining process. It can be used for the clarification of sugarcane juice or beet juice.

In the sugar-making process, calcium hydroxide can help:

· Neutralize acidic impurities

· Coagulated suspended matter

· Remove some pigments and colloids

· Improve the clarity of the sugar solution

· Improve subsequent filtration efficiency

The final product of sugar usually does not contain significant amounts of free calcium hydroxide.

4. Pickled foods and traditional snacks

In some traditional food processing methods, lime water can be used to improve the texture of food, making it crisper or giving it a specific taste.

Possible involvement:

· Traditional pickled fruits and vegetables

· Candied Fruit

· Some local snacks

· Fruit processing

· Traditional techniques related to areca nut processing

Different regions have different regulations for this type of use, and actual use must comply with local food safety standards.

5. Treatment of drinking water and food processing water

Calcium hydroxide can be used in water treatment for pH adjustment, softening, or sedimentation. In the food industry, water treatment is crucial for product quality.

It may be used for:

· Drinking water treatment

· Water conditioning for food processing

· Brewing water treatment

· Sugar factory water treatment

· Industrial food production water system

These applications are generally processing aids or water treatment processes, and the final water quality must meet drinking water or food processing standards.

6. Indirect contact with food packaging or food contact environment

In the food industry chain, calcium hydroxide may also be used in the production of some food contact materials, water treatment, environmental pH control, or cleaning. Consumers typically do not come into direct contact with the raw materials, but they will come into contact with the products that have undergone the relevant processing.

The core uses of food-grade calcium hydroxide can be summarized as: adjusting pH, assisting in food processing, improving raw material properties, participating in clarification processes, and providing a calcium source under certain circumstances.

7. Acidity regulators

Food-grade calcium hydroxide is an alkaline substance that can be used to adjust the pH of food or processing systems.

It can neutralize acidic components in food, bringing the system to a suitable acid-base range for processing or stable storage.

Common functions include:

· Neutralizing acidic substances

· Adjusting the pH of the processing environment

· Improve flavor balance

· Affecting the texture of food

· Improve the efficiency of certain processing reactions

8. Food processing aids

In food production, food-grade calcium hydroxide can be used as a processing aid for raw material pretreatment, pH adjustment, or reaction condition control.

Possible applications:

· Fruit and vegetable processing

· Starch processing

· Plant material processing

· Processing of soybean products

· Grain processing

· Food intermediate production

When used as a processing aid, it is usually not present in the finished product as a final functional component, or its residual amount is strictly controlled.