Ingredient Information
Calcium Peroxide
Function
Calcium peroxide is commonly used in the baking industry. Because of its oxidative properties, it is used as a bleaching agent for flour. It is also used as a dough conditioner as it improves the elasticity and texture of bakery products. It is reported that calcium peroxide use in bakery products is on the decline.
Other Use and Industries
Due to its oxidative properties, calcium peroxide is used as an oxygen fertilizer in agriculture, horticulture and forestry. It is used in bioremediation and clean-up of contaminated soils and water. Calcium peroxide is also used in aquaculture.
Health Effects
Calcium peroxide has GRAS status and is permitted to be added to flour and baking mixes at specific levels. However, recently, China has banned the use of calcium peroxide in bread manufacture. This ban was not due to adverse health effects, but instead was found to be no longer necessary in the bread making process. It was stated that the quality of flour has improved thus this type of additive is no longer necessary.
Origins
Calcium peroxide is not a natural product and most processing methods are proprietary. However, theoretically it could be made chemically by reacting calcium chloride with hydrogen peroxide in the presence of a concentrated ammonia solution. The product is usually dried and sold in powder or granular form.