An acidity regulator and firming agent, made by mixing calcium oxide (quicklime) with water — a simple, ancient process. Found in processed cereal products, baby foods, and edible caseinates. Also traditionally used in nixtamalization of corn for tortillas. Generally recognised as safe at the levels used in food. It raises pH, helping preserve texture and control acidity. The permitted food categories are limited, which keeps exposure low.
This additive is authorised to be used in the following 3 food categories:
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