Comparing E330 - Citric acid vs E526 - Calcium hydroxide
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Found in 95,503 products
Found in 6 products
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Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.
Is calcium hydroxide a strong base?
Yes—calcium hydroxide (slaked lime) is a strong base; although only moderately soluble, its saturated solution (limewater) is highly alkaline (pH around 12.4).
What is calcium hydroxide used for?
In foods it’s used as an acidity regulator and firming agent—commonly for nixtamalizing corn (masa/tortillas), as pickling lime to keep cucumbers crisp, and in sugar refining; it’s also used to adjust brewing water pH.
Is calcium hydroxide bad for you?
At the small amounts used in foods it isn’t considered harmful and is permitted (e.g., FDA GRAS; EU E526) under good manufacturing practice. Concentrated powders or solutions are caustic and can burn or irritate skin, eyes, and the digestive tract.
Is calcium hydroxide safe to eat?
Yes, when food‑grade and used at normal levels it’s considered safe; residual amounts in treated foods are low and can contribute calcium. Avoid ingesting concentrated forms, which are corrosive.
How to make calcium hydroxide?
Industrial food‑grade calcium hydroxide is made by hydrating calcium oxide (quicklime), which is produced by calcining limestone; CaO + H2O → Ca(OH)2. For safety and purity, use commercially prepared food‑grade pickling lime rather than attempting to make it at home, as the reaction is caustic and highly exothermic.