Calcium Hydroxide (E526)
| Type of additive (Glossary) | Acidity Regulators Firming Agents Preservatives |
| E Number | E526 |
| Chemical Formula | Ca(OH)2 |
| Also Known As | Slaked lime Milk of lime Calcium(II) hydroxide Pickling lime Hydrated lime Portlandite Calcium hydrate Calcium dihydroxide |
Purpose and Function
Calcium hydroxide is primarily used as an acidity regulator in food applications:
- Acidity Regulator: It helps maintain pH levels in food products, contributing to flavor and preservation.
- Food Processing: Calcium hydroxide is used in the processing of certain foods, including pickling and corn processing (nixtamalization).
- Firming Agent: It can help maintain the firmness of fruits and vegetables during processing.
- Nutritional Enhancer: It provides calcium, which is essential for various bodily functions, including bone health.
Potential Risks and Side Effects
Calcium hydroxide is generally regarded as safe for consumption. However, some considerations include:
- Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, including bloating or gas, particularly for those sensitive to calcium.
- Corrosive Nature: Calcium hydroxide can cause burns if mishandled and should be used with care.
- Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.