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What is the main role of Natural calcium carbonate as an additive in the food industry?

Publish Time: 2024-02-02
In the food industry, Natural calcium carbonate has the following main functions as an additive:
Food supplements: Natural calcium carbonate can be used as a calcium supplement in food to provide the calcium needed by the human body. Calcium is very important for the development and health maintenance of human bones and teeth, so adding Natural calcium carbonate to food can increase calcium intake.
Anti-caking agent: Natural calcium carbonate can be used as an anti-caking agent during food processing. In some foods, especially liquid or semi-solid products, problems with agglomeration of solid particles may occur. By adding an appropriate amount of Natural calcium carbonate, solid particles can be prevented from clumping or agglomerating, maintaining the uniformity and texture of food.
Acidifier: Natural calcium carbonate can also be used as an acidifier in food to help adjust the pH of food. During food processing, it is often necessary to precisely control the pH of food to achieve the required taste and storage stability. By adding Natural calcium carbonate, the acidity of food can be neutralized or adjusted to make it more suitable for consumer tastes and preferences.
Leavening agent: Natural calcium carbonate can also be used as a leavening agent in some food manufacturing processes. For example, in baked products such as bread and biscuits, carbon dioxide is released by reacting with acidic ingredients to help the food expand and increase softness and taste.
Anti-caking agent: Natural calcium carbonate also has a certain anti-caking agent effect. In some dry foods, such as condiments, dried fruits, puffed foods, etc., adding an appropriate amount of Natural calcium carbonate can reduce the tendency of particles to agglomerate, maintain the granular shape of the food, and extend the shelf life and taste stability.
It should be noted that the Natural calcium carbonate used in food processing should comply with food safety standards, and the amount added should be reasonably controlled based on food characteristics, formulas, regulatory requirements and other factors to ensure food safety and quality.
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