calcium hydroxide
Basic Information
| Field | Content |
|---|---|
| Chinese name | 氢氧化钙 |
| English name | calcium hydroxide |
| INS/E number | INS 526 |
| Functional class | Acidity regulator, Firming agent |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
calcium hydroxide (INS 526) is a Acidity regulator, Firming agent food additive. Used to regulate or maintain acidity (pH), affecting flavour, colour and stability.Used to maintain or enhance the firmness and crispness of fruits, vegetables and canned foods.
Source
Natural：Mostly organic acids naturally present in foods (e.g. citric, malic, lactic acid).Commonly calcium salts (e.g. calcium chloride, calcium lactate).
Industrial：Their salts (e.g. sodium citrate, phosphates) are made by neutralisation.Also includes some aluminium salts (e.g. potassium aluminium sulphate).
Why is it used?
- Adjust pH
- Improve flavour
- Enhance preservation and colour stability
- Enhance firmness
- Keep produce crisp
- Improve canned-food quality
Common Foods
- Beverages
- Confectionery
- Dairy
- Canned foods
- Bakery
- Canned fruits/vegetables
- Soy products
- Jam
- Pickled foods
Safety
Mostly organic acids naturally present in foods; safe within permitted use.Safe within permitted use; aluminium salts have scope restrictions.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
calcium hydroxide is a Acidity regulator, Firming agent, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.