E529 Calcium Hydroxide – Food Additive
E529 is the EU food additive code for calcium hydroxide, an acidity regulator and firming agent used in various food products.
Things worth knowing about "E529"
E529 is the EU food additive code for calcium hydroxide, an acidity regulator and firming agent used in various food products.
What is E529?
E529 is the European designation for calcium hydroxide, also known as slaked lime or hydrated lime. It is an inorganic compound with the chemical formula Ca(OH)₂. As an approved food additive in the EU, E529 functions as an acidity regulator and firming agent. The substance appears as a white, fine powder that is slightly soluble in water and has a strongly alkaline character.
Production and Origin
Calcium hydroxide is produced industrially by reacting calcium oxide (quicklime, CaO) with water in a process called slaking. In nature, calcium hydroxide occurs in small amounts in certain minerals. The resulting product is a fine white powder or a suspension known as milk of lime.
Uses in Food
E529 is used to maintain and regulate the pH of foods and to improve texture. It is found in several food categories:
- Tortillas and corn-based products: In the traditional nixtamalisation process, maize is soaked in a calcium hydroxide solution, which improves nutrient availability and makes the dough more workable.
- Cocoa and chocolate products: As a pH regulator to improve colour and flavour.
- Canned fruits and vegetables: As a firming agent to maintain the texture of preserved foods.
- Baby foods: As an acidity regulator in certain formulations.
- Flour and pasta products: For pH adjustment during processing.
Safety and Health Assessment
The European Food Safety Authority (EFSA) has assessed calcium hydroxide as safe for use as a food additive when used within the specified limits. At the concentrations used in food products, E529 is considered safe for consumption. Key safety considerations include:
- In concentrated form (as a powder or concentrated solution), calcium hydroxide can irritate or burn skin, eyes, and mucous membranes.
- The amounts added to food as an additive are minimal and are considered safe for the general population.
- Calcium hydroxide is not classified as a food allergen.
Permitted Levels and Labelling
Under EU Regulation (EC) No 1333/2008 on food additives, E529 is authorised as an acidity regulator and firming agent in certain food categories. In many applications, the quantum satis principle applies, meaning it may be used in the amount that is technically necessary. On food labels, the additive is listed either as E529 or as calcium hydroxide.
Related Food Additives
Calcium hydroxide belongs to the group of calcium salts used as food additives. Related compounds include:
- E509 – Calcium chloride (another firming agent)
- E327 – Calcium lactate (an organic calcium salt)
- E526 – Also associated with calcium hydroxide in some regulatory contexts
References
- European Food Safety Authority (EFSA): Re-evaluation of calcium hydroxide (E 526) and related acidity regulators. EFSA Journal, 2018.
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the EU, 2008.
- World Health Organization (WHO) / Food and Agriculture Organization (FAO): Compendium of Food Additive Specifications – Calcium Hydroxide. JECFA Monographs, Rome.
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