The folk production of konjac food in our country has a history of over 2000 years. In order for konjac food to solidify, it needs to be placed in alkali. Therefore, when making konjac food, food grade calcium hydroxide should be used. Food additives are fundamental substances used to effectively improve the current quality of food and reflect its taste. However, how should they be used?

What is food grade calcium hydroxide

Food grade calcium hydroxide is an auxiliary substance with processing effects that can adjust acidity. Currently, there are no restrictions on its use and it can be used in konjac food. However, people are not aware of the role of food grade calcium hydroxide, and whether it is used to adjust acidity or as a processing aid in konjac. Calcium hydroxide is a white powdery substance known as hydrated lime or hydrated lime. It is a process of extracting and removing harmful substances from lime processing, which has many characteristics such as low solubility. In the current konjac food production industry, it has a wide range of applications, which can effectively adjust the pH value and also have a coagulation effect.

What materials are used when making konjac

When making konjac gel food, in addition to using food grade calcium hydroxide, it also needs to add water to expand, heat, and solidify. After these steps, the final production can be completed. The Chinese Horticultural Association has clearly stated in the standard for konjac gel food that food grade calcium hydroxide can be added to konjac gel food as the main acidity regulator according to the regulations. At present, the maximum amount of use is based on the production needs, and it should be considered as an acidity regulator rather than a processing auxiliary. After the use of calcium hydroxide, konjac gel food not only has economy, but also has a good taste, color is also better than other foods, and it also contains some calcium ions, which can promote human absorption.

On the other hand, when making konjac gel food, it also needs to be soaked in liquid, so eating food grade calcium hydroxide can play a role in adjusting acidity. In Japan and the United States, it has become a recognized acidity regulator. At present, there is no limit on the amount in use.