Hydrated Lime in Food Production

The only type of lime most of us recognize when we talk about food is the fruit. However, the chemical combination of calcium oxide and water into hydrated lime is quite different. Learn about the importance of food ingredient supplier Bell Chem’s hydrated lime in food production.

Baking powder

Monocalcium phosphate, known colloquially as baking powder, is the reaction of pure phosphoric acid with hydrated lime. 

Corn products

Central American natives found hydrated lime a key asset in processing corn thousands of years ago. When they soaked raw corn kernels in water mixed with hydrated lime (milk of lime), the kernels softened and the hulls were more quickly removed. More modern technology has determined this process also releases niacin and other minerals for rapid use in the digestive system. Most authentic corn products, including tamales and tortillas and even very Americanized corn chips, contain hydrated lime.

Cream of tartar

Hydrated lime reacts with grape leaves to precipitate calcium tartrate, which is converted to tartaric acid. The powdered form of tartaric acid is the same cream of tartar used in the baking industry.

Dairy

Whole milk naturally has cream floating on its surface. When this is skimmed to make butter, the butter is often acidic. Adding hydrated lime balances the pH before the cream is pasteurized and beaten into butter.

Fruit juices

The role of hydrated lime in fruit juices is simple: it adds to its nutritional value. Hydrated lime is calcium hydroxide by another name, and the calcium fortification it provides is abundant. 

Gelatin

In animal processing, waste material and slurried hydrated lime are mixed. The collagen within the waste material increases in volume, causing hydrolysis. Following this process, the remaining material is cleaned and dried to form gelatin.

Sugar sources

Sugarcane and sugar beets undergo carbonation during refining. When the plant material is processed with water to form a juice, the juice’s pH is acidic and replete with impurities. Adding hydrated lime adjusts the pH and flocculates the impurities for removal. This mixing of raw sugar with calcium hydroxide stabilizes the end product and may be repeated as many times as necessary to further refine the sugar. Smaller sources of commercial sugar, such as maple or sorghum, also benefit from refining with hydrated lime. 

Storage of fruits and vegetables

In storage areas, semi-permeable bags of hydrated lime are added throughout racks of open fruit and vegetable containers. The hydrated lime absorbs carbon dioxide emanating from the produce as it ripens. The addition of hydrated lime to the storage areas increases the ratio of oxygen to carbon dioxide, which keeps produce fresher for an extended period of time. 

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including hydrated lime. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.

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