Calcium Hydroxide Usage Limit in Whey Products

# Calcium Hydroxide in Whey Products

Calcium Hydroxide (often used as a food pH controller, E number E526) is used in the food industry for various purposes, including adjusting pH and as a calcium supplement. While the product description mentions its general uses in food processing, pickling, nixtamalization, pH control, and beverage production, it does not specify a maximum recommended usage percentage specifically for whey products.

The safe usage levels of food additives like Calcium Hydroxide are typically regulated by food safety authorities (such as the FDA in the US, EFSA in Europe, or local food regulatory bodies). These regulations often define maximum permitted levels for specific food categories and applications.

Therefore, while Calcium Hydroxide can be used in food, including potentially in products containing whey for pH adjustment or calcium fortification, there is no general recommended percentage provided in the product information that applies universally to all whey products. It is crucial to adhere to the specific food additive regulations applicable in the region where the product is being manufactured and sold to ensure safety for consumption.