EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

calcium hydroxide
calcium dihydroxide

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Name:calcium dihydroxide
CAS Number: 1305-62-0Picture of molecule3D/inchi
Other(deleted CASRN):1333-29-5
ECHA EINECS - REACH Pre-Reg:215-137-3
Molecular Weight:74.09234000
Formula:H2 Ca O2
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:neutralizing agents, buffering agents, firming agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1205 Calcium hydroxide View - review
EU SANCO Calcium hydroxide View - review
JECFA Food Additive: Calcium Hydroxide
GSFA Codex: Calcium hydroxide (526)
DG SANTE Food Additives:calcium hydroxide
DG SANTE Food Contact Materials:calcium hydroxide
FDA Mainterm (SATF):1305-62-0 ; CALCIUM HYDROXIDE
FDA Regulation:
Subpart B--Requirements for Specific Standardized Frozen Desserts
Sec. 135.110 Ice cream and frozen custard.

Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.180 Components of paper and paperboard in contact with dry food.

Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.210 Defoaming agents used in the manufacture of paper and paperboard.

Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1205 Calcium hydroxide.

Subpart A--Foods
Sec. 73.85 Caramel.
Physical Properties:
Appearance:white powder (est)
Assay: 92.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 580.00 °C. @ 760.00 mm Hg
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
Soluble in:
 water, slightly
 water, 7.417e+005 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor Description:odorless
Taste Description: slightly bitter
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: buffering agents
Allan Chemical
Calcium Hydroxide
American Elements
Calcium Hydroxide 99%
Odor: characteristic
Use: Calcium Hydroxide is a highly water insoluble crystalline Calcium source for uses compatible with higher (basic) pH environments. Calcium Hydroxide is generally immediately available in most volumes. Ultra high purity and high purity compositions improve both optical quality and usefulness as scientific standards. Nanoscale (See also Nanotechnology Information and Quantum Dots) elemental powders and suspensions, as alternative high surface area forms, may be considered. American Elements produces to many standard grades when applicable, including Mil Spec (military grade); ACS, Reagent and Technical Grade; Food, Agricultural and Pharmaceutical Grade; Optical Grade, USP and EP/BP (European Pharmacopoeia/British Pharmacopoeia) and follows applicable ASTM testing standards.
Barium & Chemicals
Calcium Hydroxide
Odor: characteristic
Use: Mortar, plasters, cements, calcium salts, causticizing soda, depilatory, unhairing of hides, whitewash, soil conditioner, ammonia recovery in gas manufacture, disinfectant, water softening, purification of sugar juices, accelerator for low-grade rubber compounds, and petrochemicals.
Charkit Chemical
Charkit Chemical
ECSA Chemicals
ECSA Chemicals
EMD Millipore
For experimental / research use only.
Calcium Hydroxide
Glentham Life Sciences
Calcium hydroxide
Odor: characteristic
Use: CALCIUM HYDROXIDE HP-XL is alkali that is used in many industrial applications. In rubber compounds, CALCIUM HYDROXIDE HP-XL serves as an accelerator because of its high calcium hydroxide content and low impurities.
Jost Chemical
Calcium Hydroxide, FCC, Low Aluminum Powder
Jost Chemical
Calcium Hydroxide, FCC, Low Aluminum
Jost Chemical
Calcium Hydroxide, Low Aluminum, USP Powder
Kraft Chemical
Calcium Hydroxide
Krunal Group
Hydrated Lime (Calcium Hydroxide)
Penta International
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
Calcium Hydroxide ≥95%
For experimental / research use only.
Calcium Hydroxide ≥95%
Universal Preserv-A-Chem Inc.
Universal Preserv-A-Chem Inc.
CHYDRATED LIME, FCC (Calcium Hydroxide)
Odor: characteristic
Use: A general food additive made by adding water to calcium oxide (lime). It is used to promote dispersion of ingredients in sauces, creamed spinach, and a frozen pea/potato dish.
Wedor Corporation
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 39 - Wear eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 7340 mg/kg
American Industrial Hygiene Association Journal. Vol. 30, Pg. 470, 1969.

oral-mouse LD50 7300 mg/kg
American Industrial Hygiene Association Journal. Vol. 30, Pg. 470, 1969.

oral-mouse LD50 7300 mg/kg
Yakkyoku. Pharmacy. Vol. 32, Pg. 1477, 1981.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
neutralizing agents, buffering agents, firming agents
Recommendation for calcium hydroxide usage levels up to:
 not for fragrance use.
Recommendation for calcium hydroxide flavor usage levels up to:
 not for flavor use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety assessment of the active substances iron, iron oxides, sodium chloride and calcium hydroxide for use in food contact materials
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for calcium hydroxide and the conclusions drawn by EFSA on the specific points raised
View page or View pdf

Scientific Opinion on the safety assessment of the active substances, sodium erythorbate, sodium carbonate, sodium bicarbonate, iron sulphate, activated carbon, cellulose, calcium hydroxide, calcium chloride and water, for use as active system in food contact materials
View page or View pdf

Outcome of the consultations with Member States and EFSA on the basic substance application and its update on calcium hydroxide for use in plant protection against fungal diseases on pome fruit
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for approval of calcium hydroxide for the extension of use in plant protection as a fungicide in grapevine and peach, and as insecticide in grapevine, plum, peach, apricot, apple, pear, almond and strawberry
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):1305-62-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14777
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
calcium dihydroxide
EPA/NOAA CAMEO:hazardous materials
 calcium dihydroxide
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1305-62-0
Pubchem (cid):14777
Pubchem (sid):134979815
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
KEGG (GenomeNet):D01083
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2825.90.6000
FDA Listing of Food Additive Status:View
FDA Color Additive Status ListView
•calcium hydroxide soln, usp contains not less than 0.14 g of calcium hydroxide in each 100 ml soln @ 25 deg c. prepd by adding 3 g of calcium hydroxide to 1000 ml of cool distilled water. mixt should be agitated vigorously for 1 hr. •grades: technical; chemical lime (insol matter under 2%, magnesium under 3%); building lime; usp, cp, fcc. •lime water •fcc food and acs reagent grades; purified grade; liquid bulk, hydrate slurry grades •when mixed with 4 vol of water, an alkaline suspension or "milk of lime" results. milk of lime has been used as disinfectant for areas contaminated with excreta.
Potential Blenders and core components note
None Found
Potential Uses:
 buffering agents
Occurrence (nature, food, other):note
 not found in nature
 calcium dihydroxide
 calcium hydroxide (Ca(OH)2)
 calcium hydroxide FCC
 calcium hydroxide HP-XL
 calcium(2+) hydroxide
 calcium(II) hydroxide
 caldic 1000
 caustic lime
 hydrated lime
 lime milk
 lime water
 milk of lime
 rhenofit CF
 slaked lime


PubMed:Characteristics of two calcium pectinates prepared from citrus pectin using either calcium chloride or calcium hydroxide.
PubMed:Cellular and molecular tissue response to triple antibiotic intracanal dressing.
PubMed:Optimization of alkaline pretreatment of coffee pulp for production of bioethanol.
PubMed:Effects of olive mill wastewater physico-chemical treatments on polyphenol abatement and Italian ryegrass (Lolium multiflorum Lam.) germinability.
PubMed:Effects of a Fusarium toxin-contaminated maize treated with sodium metabisulphite, methylamine and calcium hydroxide in diets for female piglets.
PubMed:[Research on the quantitative determination of lime in wheat flour by near-infrared spectroscopy].
PubMed:Hydrothermal treatment of naturally contaminated maize in the presence of sodium metabisulfite, methylamine and calcium hydroxide; effects on the concentration of zearalenone and deoxynivalenol.
PubMed:Reduction of mycotoxins in white pepper.
PubMed:The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing.
PubMed:Controlling the bleeding of carmine colorant in crabstick.
PubMed:Survival of Cryptosporidium parvum oocysts in the presence of hydrated lime.
PubMed:Inactivation of avian influenza virus using four common chemicals and one detergent.
PubMed:Orosensory responsiveness to and preference for hydroxide-containing salts in mice.
PubMed:Factors affecting the efficacy of pressure inactivation of Escherichia coli O157:H7 on alfalfa seeds and seed viability.
PubMed:Corneal injury due to a calcium hydroxide containing food preparation product ("cal").
PubMed:Lactic acid production from lime-treated wheat straw by Bacillus coagulans: neutralization of acid by fed-batch addition of alkaline substrate.
PubMed:Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers.
PubMed:Nature identification and morphology characterization of anion-exchange membrane fouling during conventional electrodialysis.
PubMed:Nature identification and morphology characterization of cation-exchange membrane fouling during conventional electrodialysis.
PubMed:Detection of hydrogen gas-producing anaerobes in refuse-derived fuel (RDF) pellets.
PubMed:Effect of calcium and carbonate concentrations on anionic membrane fouling during electrodialysis.
PubMed:Electrodialysis of calcium and carbonate high concentration solutions and impact on composition in cations of membrane fouling.
PubMed:Formation of natural indigo derived from woad (Isatis tinctoria L.) in relation to product purity.
PubMed:Effect of calcium and carbonate concentrations on cationic membrane fouling during electrodialysis.
PubMed:Physicochemical changes in the hull of corn grains during their alkaline cooking.
PubMed:Sporicidal kinetics of Bacillus subtilis spores by heated scallop shell powder.
PubMed:Effect of different forms of alkali treatment on specific fermentation inhibitors and on the fermentability of lignocellulose hydrolysates for production of fuel ethanol.
PubMed:Combined effects of chemical, heat and ultrasound treatments to kill Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
PubMed:Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
PubMed:Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds.
PubMed:Systemic and local effects of long-term exposure to alkaline drinking water in rats.
PubMed:Atypical rumen acidosis in a dairy herd from whiskey distillery by-products.
PubMed:Detoxification of dilute acid hydrolysates of lignocellulose with lime.
PubMed:Inhibitory effect of betel quid on the volatility of methyl mercaptan.
PubMed:Haemodynamic effects of pan masala in healthy volunteers.
PubMed:Effects of Ca(OH)(2) treatments ("overliming") on the composition and toxicity of bagasse hemicellulose hydrolysates.
PubMed:Waste water from citrus processing as a source of hesperidin by concentration on styrene-divinylbenzene resin.
PubMed:Pathological lesions in lambs fed raw or processed cottonseed meal.
PubMed:Rapid purification of fumonisins and their hydrolysis products with solid-phase extraction columns.
PubMed:Determination of tartaric acid in solid wine residues by capillary electrophoresis and indirect UV detection.
PubMed:Behavioral specificity of the bitter taste gene Soa.
PubMed:The determination of choline in vitamin preparations, infant formula and selected foods by capillary zone electrophoresis with indirect ultraviolet detection.
PubMed:Determination of hydrolysed fumonisin B1 in alkali-processed corn foods.
PubMed:Reduction of risks associated with fumonisin contamination in corn.
PubMed:Corn "nixtamalización" and the fate of radiolabelled aflatoxin B1 in the tortilla making process.
PubMed:Digestibility of alkali-treated wheat straw measured in vitro or in vivo using Holstein heifers.
PubMed:Hydrolysis of sucrose octa-acetate: qualitative differences in taster and demistaster avoidance phenotypes.
PubMed:Gelatine production, the six steps to maximum safety.
PubMed:Chemical inactivation of aflatoxins in peanut protein ingredients.
PubMed:[Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].
PubMed:Detoxification of aflatoxin-polluted peanut cakes with monomethylamine/Ca(OH)2: pilot industrial application, nutrition experiments, toxicity evaluation.
PubMed:Effect of chemical treatments on the micro-organisms associated with malting of sorghum grains and sorghum malt.
PubMed:Effect of processing on the nutritive value of Canavalia Jackbeans (Canavalia ensiformis L).
PubMed:Decontamination and detoxification of mycotoxins.
PubMed:[The hygienic evaluation of potato treated with the preparation Polikar made from the byproducts of soda manufacture].
PubMed:The migration of propylene glycol, mono-, di-, and triethylene glycols from regenerated cellulose film into food.
PubMed:[Effects of the treatment of coffee pulp, fresh or ensilaged, with calcium hydroxide, on its nutritive value].
PubMed:Microorganisms associated with mouldiness of dried yam chips and their prevention.
PubMed:[Extraction and quantification of polyphenols from coffee pulp].
PubMed:Effects of different methods of processing maize on its pellagragenic activity.
PubMed:[Food value of straw meal in the nutrition of pigs. 1. Digestibility of the nutrients and N-balance after feeding with partially hydrolized straw meal].
PubMed:[Effect of various processes on the protein quality of food based on corn and soybeans].
PubMed:Effect of various agents in alleviating the toxicity of tannic acid for chickens.
PubMed:Need for calcium hydroxide in boron determination in plant vegetative tissue and oilseeds.
a white powder prepared from lime that has many medical and industrial uses. it is in many dental formulations, especially for root canal filling. Used in foods as a buffer and firming agent
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