Is Calcium hydroxide safe in the konjac food?

Is Calcium hydroxide safe  in the konjac food?

As we know, the konjac noodles ingredient: konjac flour ,calcium hydroxide , water.

Here are some people worry about calcium hydroside is unsafe in the food  for people .

Here is the details for you reference about it :

Calcium hydroxide, traditionally called slaked lime, is an inorganic compound with the chemical formula Ca(OH)2. It is a colorless crystal or white powder and is obtained when calcium oxide is mixed, or "slaked" with water. It has many names including hydrated lime, caustic lime, builders‘ lime, slack lime, cal, or pickling lime. Calcium hydroxide is used in many applications, including food preparation. Limewater is the common name for a saturated solution of calcium hydroxide.

Calcium Hydroxide is an approved food additive used in products. It is widely used in Konjac products and in the food industry as a low toxicity firming agent.

Because of its low toxicity and the mildness of its basic properties, Calcium hydroxide is widely used in the food industry to:

Our Konjac products contain only 0.15% of Calcium Hydroxide.

·         clarify raw juice from sugarcane or sugar beets in the sugar industry, (see carbonatation)

·         process water for alcoholic beverages and soft drinks

·         pickle cucumbers and other foods

·         make Chinese century eggs

·         make corn tortillas (it helps the corn flour (masa) bind together) (see nixtamalization)

·         clear a brine of carbonates of calcium and magnesium in the manufacture of salt for food and pharmaceutical uses

·         fortify (Ca supplement) fruit drinks, such as orange juice, and infant formula

·         aid digestion (called Choona, used in India in paan, a mixture of areca nuts, calcium hydroxide and a variety of seeds wrapped in betel leaves)

·         substitute for baking soda in making papadam.


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