E930 – Calcium Peroxide

Calcium peroxide, designated as E930, is a chemical compound used in the food industry primarily as a flour bleaching and improving agent. It enhances the whiteness of flour and improves dough properties, resulting in better-quality baked goods. 

Danger Level: 1 – Mostly Safe

Purpose in Products

  • Flour Bleaching Agent: Calcium peroxide is added to flour to oxidize naturally occurring pigments, leading to a whiter appearance preferred by consumers.
  • Dough Improver: It strengthens the gluten network in dough, enhancing elasticity and gas retention, which contributes to improved volume and texture in baked products.

Health Considerations

Calcium peroxide is generally recognized as safe when used within established limits. However, excessive consumption may lead to gastrointestinal discomfort. It is important to adhere to regulatory guidelines to ensure consumer safety.

Impact on Children

There is no specific evidence to suggest that calcium peroxide has adverse effects on children when used appropriately in food products. However, as with all additives, moderation is advised.

Impact on Taste

Calcium peroxide is tasteless and does not alter the flavor profile of flour or baked goods. Its primary function is to improve the visual appearance and baking properties of flour.

Compatibility with Other Additives

Calcium peroxide is compatible with various other food additives used in flour and baking processes, such as dough conditioners and preservatives, contributing to the overall quality and sensory attributes of the product.

Natural Occurrence

Calcium peroxide does not occur naturally and is synthesized through chemical reactions involving calcium compounds and hydrogen peroxide. 

Alternatives and Substitutes

While calcium peroxide is effective in its role, alternatives such as ascorbic acid (vitamin C) and enzymes can also be used to achieve similar flour treatment effects without bleaching.

Regulation

The use of calcium peroxide as a flour treatment agent varies by country. In the European Union, its use in food processing is subject to strict regulations due to health concerns. In the United States, calcium peroxide is permitted for flour treatment but is regulated to ensure safety. Consumers are advised to check local regulations and product labels for information on flour treatment agents.

Conclusion

Calcium peroxide (E930) is a widely used flour treatment and bleaching agent that enhances the visual appeal and baking properties of flour and baked goods. When used within regulated limits, it is considered safe for consumption. As with all food additives, consumers are encouraged to enjoy products containing calcium peroxide in moderation.