E529 - Calciumoxid

Origin

Calcium oxide (CaO), also known as quicklime or burnt lime, is derived from the thermal decomposition of calcium carbonate-containing materials, such as limestone or seashells, through a process called calcination. This process involves heating the raw material to high temperatures (typically above 900°C) to drive off carbon dioxide, leaving behind calcium oxide. The purity of the resulting calcium oxide depends on the purity of the original calcium carbonate source.

Usage

In the food industry, calcium oxide has several applications. It is used as an acidity regulator, a firming agent, and a flour treatment agent. It can be added to dough to improve its texture and handling properties. It is also used in the production of certain dairy products and in the processing of sugar. Calcium oxide is also used to control pH in various food processing applications. It can also be used as a desiccant due to its ability to absorb water.

Side Effects

Calcium oxide is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. However, it is a strong alkali and can be corrosive in concentrated form. Direct contact with skin or eyes can cause irritation or burns. Ingestion of large amounts can cause gastrointestinal irritation. The EFSA has not established a numerical Acceptable Daily Intake (ADI) for calcium oxide, indicating that it poses no health hazard at levels necessary to achieve the desired technological effect in food. However, it is important to note that excessive consumption of calcium from any source can potentially lead to hypercalcemia, although this is rare from food additives alone.

Regulatory Status

Calcium oxide (E529) is permitted for use as a food additive in the European Union under Regulation (EC) No 1333/2008. It is also approved for use in the United States by the Food and Drug Administration (FDA) under specific conditions outlined in the Code of Federal Regulations (CFR). The specific regulations outline the permitted uses and maximum levels in various food categories.