Calcium hydroxide (E526) – what is it?
Calcium hydroxide, also known as quenched lime, is a chemical compound with the formula Ca(OH)2. In the food industry it is registered as a food additive with the symbol E526. It is a white powder that is made by quenching calcium oxide (quicklime) with water. It is used not only in the food industry, but also in construction, agriculture and wastewater treatment.
As a food additive, calcium hydroxide is valued for its ability to regulate acidity and as a source of calcium, an essential mineral in the human diet. It is safe to use and approved for use in many countries around the world.
Properties of calcium hydroxide
Calcium hydroxide has a strong alkaline effect, making it effective in neutralizing acids. It is hygroscopic, meaning that it can absorb moisture from the air. Thanks to these properties, E526 can be used to regulate moisture and acidity in food products, which is key to preserving their freshness and extending their shelf life.
Calcium hydroxide applications
In the food industry, E526 is used primarily as an acidity regulator and stabilizer. It is used in the production of candies, processed fruits and vegetables, and as a beverage additive. In addition, calcium hydroxide is used in the nixtamalization of corn, which is crucial in the production of corn flour and products made from it, such as tortillas.
Where to buy calcium hydroxide?
Calcium hydroxide (E526) is available at specialty stores selling raw materials for the food industry and through numerous online platforms offering chemicals for industry and food additives. Due to its versatile use, it can also be found in construction and agricultural stores.
Calcium hydroxide and its functions in food
E526 has many important functions in food. As an acidity regulator, it helps maintain the optimal pH of food products, which is crucial to their taste, texture and shelf life. It also acts as a source of calcium, supporting the nutritional value of foods. In nixtamalization, it not only improves the texture and taste of corn products, but also increases their nutritional value by facilitating access to the niacin (vitamin B3) contained in corn.
