Food-Grade Calcium Hydroxide: Safe Acidity Regulator for Infant Formula & Beyond

I. Market Background: The Critical Importance of Infant Formula Safety
Breast milk is the ideal natural food for infants, rich in nutrients and immune factors. However, due to various constraints, some mothers cannot rely solely on breastfeeding. In such cases, infant formula becomes an essential substitute. The Chinese government places great emphasis on the quality and safety of infant formula, prioritizing it in food safety regulations. According to GB 10765-2021 National Food Safety Standard for Infant Formula Foods, formula milk must optimize protein composition (e.g., by increasing α-lactalbumin) to better resemble breast milk. However, proteins tend to precipitate at their isoelectric point (pH), affecting solubility. Food-grade Calcium Hydroxide, as an acidity regulator, precisely adjusts pH to ensure uniform dissolution of formula while providing calcium fortification.

II. Application of Calcium Hydroxide in Infant Formula

1. Core Functions

- Acidity Regulation: Stabilizes protein dispersion and prevents precipitation.

- Calcium Supplementation: Provides easily absorbable calcium ions to support bone development.

- Safety and Mildness: Compared to sodium hydroxide, calcium hydroxide has lower solubility, moderate alkalinity, and higher safety.

2. Dosage
           In immunoglobulin-enriched infant formula, the recommended dosage is 0.2%–0.5%, balancing acidity regulation and nutritional enhancement.

III. Four Major Advantages of Calcium Hydroxide

· High Safety: Moderate alkalinity, non-corrosive, and compliant with food-grade standards.

· High Purity: Extremely low impurity content, suitable for sensitive food processing.

· High Whiteness: Does not affect product color and enhances sensory quality.

· Cost-Effectiveness: Low cost and superior performance compared to similar alkaline agents.

IV. Applications of Calcium Hydroxide in Other Food Industries

1. Calcium Supplement Production: Used as a raw material for calcium gluconate, calcium lactate, etc.
Example: Calcium Gluconate Process: Fermentation broth is neutralized with lime milk (calcium hydroxide), followed by crystallization and refinement.

2. Traditional Food Processing:

· Rice Tofu/Icy Jelly: Food-grade lime acts as a coagulant, providing elasticity and calcium supplementation.

· Preserved Egg Production: Reacts with soda ash and plant ash to form a gel, requiring precise control to avoid excessive astringency.

3. Konjac Food Processing: Adding 5%–7% calcium hydroxide promotes gel formation, improving texture and shelf life. Widely used in the Japanese market.

4. Sugar Industry:

· Neutralizes acidity in syrup. After deacidification, CO₂ is introduced to remove residual calcium, reducing sourness and improving sugar quality.

· Sugarcane Bagasse Treatment: An 8% calcium hydroxide solution increases feed digestibility to 61.53%.

V. Looking for food-grade Calcium Hydroxide Manufacture?

Here we are! Click here to contact us or find our pages for food grade calcium hydroxide.

Our product meets:

· GB standards

· High whiteness

· Can be customized as requirement