Comparing E526 - Calcium hydroxide vs E529 - Calcium oxide
Overview
Synonyms
Products
Found in 6 products
Found in 16 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
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.
What is calcium oxide used for?
As a food additive (E529), it’s used mainly as an acidity regulator/alkalizing agent to raise pH and sometimes as a firming agent in certain foods.
What is the formula for calcium oxide?
CaO.
Is calcium oxide a compound?
Yes—calcium oxide (CaO) is an inorganic compound, a basic oxide of calcium.
Why add calcium oxide in bayer process?
Lime (CaO) is added to Bayer liquors to react with silica and carbonate—forming insoluble calcium silicates and regenerating caustic (NaOH)—which improves clarification, reduces soda loss, and limits scaling.