It is widely used in the food industry as a food additive (E526) for:
• Pickling and preserving vegetables (e.g., pickled radish, pickled mustard greens)
• Processing corn and tortillas (nixtamalization)
• Adjusting pH, clarifying liquids, and coagulating proteins
• Preserving fruits and vegetables
It is non-toxic when used within regulatory limits and is recognized as safe (GRAS) by major food safety authorities.
Main Food Applications & Dosage Guidelines
1. Main Food Applications
Food-grade calcium hydroxide (E526) is a versatile food additive approved for use in many countries. Its key food applications include:
• Nixtamalization of corn: Softens corn kernels, improves texture and nutritional value for tortillas, chips, and masa.
• Vegetable pickling & crisping: Maintains crispness in pickled vegetables (radish, mustard greens, bamboo shoots) and prevents softening.
• pH adjustment & acidity control: Regulates pH in beverages, jams, jellies, and canned foods.
• Coagulation & firming: Used in tofu, dairy products, and plant-based protein processing to improve texture.
• Clarification: Purifies sugar syrups, fruit juices, and edible oils.
• Fruit & vegetable preservation: Extends shelf life and maintains firmness.
2. Dosage Guidelines
Dosage varies by application and regional regulations, generally used at low levels:
• Corn processing: 0.5–2.0% (based on corn weight).
• Pickled vegetables: 0.1–0.5% (based on brine or vegetable weight).
• Tofu & protein coagulation: 0.2–0.8% (based on liquid weight).
• pH adjustment & clarification: 0.05–0.3% (based on total product weight).
It is GRAS (Generally Recognized as Safe) when used within authorized limits and must comply with local food additive standards.
