E526 — Calcium Hydroxide

Calcium hydroxide, designated as E526, is an inorganic compound commonly known as slaked lime. It appears as a colorless crystal or white powder and is produced by mixing calcium oxide (quicklime) with water. 

Danger Level: 2 — Moderate Hazard

Purpose in Products

In the food industry, calcium hydroxide serves several functions:

  • Acidity Regulator: It adjusts the pH levels in food products, ensuring proper acidity. 
  • Firming Agent: Calcium hydroxide strengthens the structure of vegetables during processing, maintaining their firmness.
  • Preservative: A solution of calcium hydroxide can be used to preserve eggs, extending their shelf life.

Health Considerations

Calcium hydroxide is considered safe for consumption when used within established limits. The European Food Safety Authority (EFSA) has not specified an acceptable daily intake (ADI) for calcium hydroxide, indicating no safety concern at the reported uses and use levels. 

Impact on Children

Calcium hydroxide is safe for children when present in food products at the levels typically used in food processing.

Impact on Taste

Calcium hydroxide is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

Calcium hydroxide is compatible with various other food additives, including sugars and other hydrocolloids. Its water-binding properties make it suitable for use in products requiring moisture retention.

Natural Occurrence

Calcium hydroxide is not naturally occurring in foods but is synthetically produced for use as a food additive.

Alternatives and Substitutes

For those seeking alternatives to E526, options include:

  • Calcium Carbonate (E170): A natural source of calcium used as a firming agent and acidity regulator.
  • Calcium Lactate (E327): A calcium salt of lactic acid used as a firming agent and calcium fortifier.

Regulation

Calcium hydroxide is approved for use as a food additive in many countries, including the European Union, where it is designated as E526. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

Calcium hydroxide (E526) is a versatile and safe food additive used primarily as an acidity regulator, firming agent, and preservative. Its unique properties make it valuable in various food products, enhancing texture and stability. While generally safe, individuals with specific sensitivities should exercise caution.