Comparing E526 - Calcium hydroxide vs E333I - Monocalcium citrate

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Overview

E526 - Calcium hydroxide

Calcium hydroxide (E526), also called slaked lime, is a food-grade alkali used to control acidity and help set or firm textures. It also acts as a processing aid in steps like soaking or clarifying, especially in traditional corn processing.

E333I - Monocalcium citrate

Monocalcium citrate (E333i) is the calcium salt of citric acid used to control acidity and keep flavors and colors stable in foods. It works by binding metal ions and buffering pH, and it can also contribute a small amount of calcium. It appears on labels as monocalcium citrate, E333i, or simply calcium citrates.

Synonyms

E526

Calcium hydroxide

Slaked lime

E333i

Monocalcium citrate

Functions

acidity regulator firming agent

acidity regulator sequestrant stabilizer

Origins

Products

Found in 6 products

Found in 0 products

Search rank & volume

#11913.7K / mo🇺🇸U.S.

#56110 / mo🇺🇸U.S.

Awareness score

×182.99

over-aware

Awareness data is not available.

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

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.