An initiative of :

Wageningen University

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E529 : Calcium hydroxide

Prepared from chalk.

Function & Characteristics:
Used as acidity regulator. Also used in the manufacture of sugar to remove impurities, in bakery products as stabiliser and as a nutrient for yeast. It is also used in the preparation of intestines for sausages (as cover, not filling).

cocoa products, bakery products, intestines

Acceptable daily intake (ADI):
None determined

Side effects:
None known

Dietary restrictions:
None. E529 can be used by all religious groups, vegetarians and vegans.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands