Calcium oxide

Calcium oxide is a white, powdery solid compound of calcium and oxygen. It is produced by heating calcium carbonate (like limestone or chalk) in a kiln, a process known as calcination, which drives off carbon dioxide. It is also known as quicklime or burnt lime.

In food, calcium oxide is primarily used as an acidity regulator and a firming agent. It helps to control the pH of food products and can also help to maintain their texture, particularly in processed fruits and vegetables. It is found in some baked goods and snack foods.

Calcium oxide is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. It has been evaluated by EFSA, which has established an acceptable daily intake (ADI). At typical levels of consumption in food, it is not considered to pose a health risk. There are no widely recognised controversies regarding its use as a food additive.