Calcium oxide
Score impact
0.00
points/product
Description
The food additive E529, known as calcium oxide (CaO), is an inorganic compound classified as an acidity regulator. It is obtained industrially by calcination of calcium carbonate (limestone) at temperatures above 900 °C, a process that releases carbon dioxide and produces quicklime.
It is a white, alkaline, hygroscopic solid that is highly reactive with water, generating calcium hydroxide (E526) and heat. Its main function is to regulate the acidity (pH) of foods, acting as a neutralizing or buffering agent. It can also be used as an anticaking agent or stabilizer in some products.
Historically, calcium oxide has been used in food preservation since ancient times, but its use as a food additive was approved in the European Union after evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA established an Acceptable Daily Intake (ADI) of 0-6 mg/kg body weight for total calcium from all sources, including E529. WHO/JECFA also considers it safe within established limits.
Regarding food safety, calcium oxide rapidly hydrolyzes in the gastrointestinal tract to calcium ions, which are essential for bone health and other functions. No significant adverse effects have been documented at the doses used in foods. On labeling, it must appear as 'calcium oxide' or 'E529'. In summary, it is a safe and effective additive for acidity control.
E529 is mainly used in food products that require pH adjustment, such as canned vegetables, dairy products, beverages, and processed foods.
In the Spanish market, it is found in olives in brine, pickles in vinegar, and some plant-based milks (e.g., soy milk) to neutralize acidity. It is also used in the preparation of corn tortillas (nixtamalization) and in sugar cane production. Regulation EC 1333/2008 authorizes its use in various categories with variable limits: for example, in treated olives (quantum satis), in cocoa and chocolate products (up to 0.5% as calcium), and in processed cheese (up to 0.3% as calcium).
The FDA classifies it as GRAS (Generally Recognized as Safe) for direct food uses, with no specific limits beyond good manufacturing practices. In Japan, it is also permitted. Comparatively, the EU is more restrictive in certain categories, setting maximum limits to avoid excess calcium.
Documented adverse effects of E529 are minimal at authorized doses. As a source of calcium, excessive consumption could contribute to hypercalcemia (high blood calcium levels) in people with kidney disorders or those taking calcium supplements, but this is rare with normal dietary intake.
The biological mechanism is simple: calcium oxide reacts with water to form calcium hydroxide, which then dissociates into calcium and hydroxyl ions. Calcium is absorbed in the small intestine and regulated hormonally. Sensitive populations include people with kidney failure or sarcoidosis, who should monitor their calcium intake. No significant drug interactions with E529 in foods are known. EFSA and WHO conclude that calcium oxide is safe at current use levels, and no specific adverse effects have been established for this additive. Toxicological studies show no mutagenicity, carcinogenicity, or reproductive toxicity.
Therefore, it is considered a safe additive.
- Calcium oxide
- Quicklime
- Calcined calcium
- Burnt lime
- Calx
- Lime
- Chemical lime
- Anhydrous lime
- Technical calcium oxide
- Caustic lime
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