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Uses: Calcium hydroxide is used in making beer, soap and glazing pretzels, infant formula as a mineral, cocoa products, sour cream, edible fats and oils, jam, tinned vegetables.
Abnormally high intakes of calcium carry potentially harmful effects, including tissue damage, the rupture of blood cells, kidney stones and heart arrhythmia that can lead to cardiac arrest.
Intakes greater than 18 grams at once can result in hypercalcaemia (too much calcium in the bodily fluids) with serious and even fatal results.
Description: Calcium hydroxide, is a mineral salt made from lime as a firming and neutralising agent. Strong alkali used as acidity regulator, for example in wine.
A solution of calcium hydroxide can be used to preserve eggs.
A solution of calcium hydroxide and sugar (1:3) is used to regulate the acidity in frozen products.
It strengthens the structure of vegetables during processing.
ACIDS/GAS/ACIDITY REGULATORS