Calcium Hydroxide food grade - for Noodles and other foodstuff
Calcium hydroxide is an odorless white powder. It’s used in industrial settings, such as sewage treatment, paper production, construction, and food processing. It also has medical and dental uses. For example, root canal fillings often contain calcium hydroxide.
Food-grade lime is the form of calcium hydroxide used in food.
Some ways calcium hydroxide is used in food:
Pickling and calcium hydroxide
Pickling lime is sometimes used during the pickling process to give pickles an extra crunch. It’s a form of food-grade calcium hydroxide. Traditional canning recipes usually suggest soaking freshly sliced cucumbers or other vegetables in pickling lime for 10 to 24 hours before canning them. During this step, the calcium in pickling lime binds to pectin, making it firmer.
People in Central America have been using calcium hydroxide to process corn for thousands of years. They soak raw kernels in water mixed with calcium hydroxide. This process makes it easier to process corn into flour. It also releases important nutrients from the corn, such as niacin.
Today, most products made with corn flour (masa harina) — such as tortillas, sopes, or tamales — contain calcium hydroxide.
Calcium hydroxide is also used to process certain sugars. For example, sugar cane and sugar beets are sometimes prepared using a refining process called carbonatation. During carbonatation, an untreated sugar solution is mixed with calcium hydroxide. This process removes impurities and improves the stability of the product.
Fortified fruit juice
Fruit juices are sometimes fortified with calcium for added nutritional value. There are many ways to do this. Adding calcium hydroxide is just one of them.
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