CALCIUM PEROXIDE

CAS: 1305-79-9 DOUGH STRENGTHENER, FLOUR TREATING AGENT, OXIDIZING OR REDUCING AGENT, SEQUESTRANT

CALCIUM PEROXIDE is a synthetic inorganic compound used in flour treatment and dough strengthening, functioning as a slow oxygen-releasing oxidizing agent during baking processes.

What It Is

Calcium peroxide is a synthetic inorganic compound with the formula CaO2, identified by CAS Number 1305-79-9, used in food applications for its oxidizing properties. In food science and baking technology, it is classified as a dough strengthener, flour treating agent, oxidizing or reducing agent, and sequestering agent based on its ability to release oxygen slowly when hydrated. Calcium peroxide is listed under the International Numbering System for Food Additives as INS 930, indicating its recognition in international food additive nomenclature by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), although regulatory status varies by region. Calcium peroxide appears as a white to pale yellow powder with minimal inherent odor and does not contribute flavor to food. In flour and dough systems, calcium peroxide’s role is fundamentally technical rather than nutritional. Its primary mode of action involves providing oxidative conditions that help reinforce the gluten network in wheat-based doughs by facilitating disulfide bond formation between gluten proteins, thereby improving dough handling and structure. This oxidizing function also can impact flour color and maturation. Calcium peroxide has been the subject of regulatory evaluation by international bodies such as JECFA, which has established specifications and functional classifications, including its designation as a flour treatment agent with no prescribed treatment level set, and has noted caution due to its reactive oxidizing nature. These identifiers and classifications help bakers, food scientists, and regulators understand calcium peroxide’s functional niche in food processing without implying direct nutritional contributions.

How It Is Made

Calcium peroxide is manufactured through controlled chemical synthesis, typically by reacting hydrogen peroxide with a calcium base such as calcium hydroxide (slaked lime) under alkaline conditions to yield calcium peroxide and water. This represents a widely used industrial approach for producing the additive in a powdered form suitable for blending into flour or dough premixes. During this synthesis, careful control of temperature, pH, and reactant ratios is important to optimize purity and minimize residual unreacted peroxides or undesired byproducts. After the initial reaction, the crude calcium peroxide is usually separated, washed, and dried to achieve a stable powder that can be handled in food processing environments. From a technical perspective, the manufacturing process aims to produce calcium peroxide with consistent particle size and chemical activity tailored to its end-use in food systems. Food-grade calcium peroxide must meet identity and purity criteria established by relevant specifications, such as those maintained by JECFA. These specifications dictate acceptable limits for heavy metals, residual moisture, and related substances that could affect performance or safety. Because calcium peroxide releases oxygen when it comes into contact with moisture, storage and handling conditions during production and post-processing are designed to minimize premature decomposition. The resulting additive is typically shipped in sealed containers under controlled conditions to maintain stability until use in flour treatment or dough conditioning. Calcium peroxide has a defined role as a functional ingredient rather than a nutritive component, and its manufacturing reflects the need for controlled chemistry and consistent quality. Understanding the production process helps food technologists appreciate why the additive behaves predictably during dough mixing and baking, and why its inclusion in formulations is based on technical criteria aligned with official specifications.

Consumer Perceptions

Consumer perceptions of calcium peroxide and similar technical additives in food products vary widely. Some individuals express concern about the presence of additives in baked goods, associating them with artificial or overly processed foods. These perceptions often reflect broader attitudes toward processing aids and chemical-sounding names rather than evidence-based assessments of safety or function. In contrast, many food professionals view additives like calcium peroxide as tools that enable consistent quality, texture, and performance in large-scale production. Educational efforts aimed at explaining the technical role of flour treatment agents can help demystify their presence in ingredient lists. Emphasizing that calcium peroxide’s function is primarily related to structure and dough handling, and that it decomposes during processing, can provide context that aligns with consumer interests in both food quality and safety. Transparent communication about regulatory evaluations, identity specifications, and processing roles supports informed consumer choices without oversimplifying complex technical concepts.

Common Misconceptions

There are several misconceptions about calcium peroxide that can arise among consumers and even within segments of the food industry. A common misunderstanding is that calcium peroxide functions in the same way as liquid hydrogen peroxide or household bleach. Unlike liquid oxidizers that are used for disinfection or cleaning, food-grade calcium peroxide is a solid compound engineered to release oxygen slowly during dough mixing and proofing, and it decomposes under those conditions rather than acting as a surface disinfectant in finished foods. Another misconception is that calcium peroxide remains unchanged in baked goods and can affect taste or safety. Because it decomposes during processing to release oxygen and calcium compounds, little unchanged additive is present in finished products. This technical behavior distinguishes it from additives that are intended to remain intact through consumption. Some consumers also assume that flour treated with calcium peroxide is inherently less natural or more processed than flour without treatment agents. In reality, flour treatment agents are employed to achieve consistent functionality and performance, particularly in industrial and commercial baking contexts, and regulatory oversight ensures that food-grade materials meet identity and purity criteria appropriate for their intended uses.

Why It Is Used In Food

Calcium peroxide’s primary use in food processing, particularly in baking, stems from its ability to serve as a reliable oxidizing agent that enhances dough properties and flour performance. When incorporated into flour or dough systems, calcium peroxide gradually decomposes upon contact with water to yield oxygen, which creates oxidative conditions that encourage the formation of disulfide bonds between gluten proteins. This strengthening of the gluten network improves elasticity and gas retention, attributes that are desirable in yeast-leavened products such as breads and rolls. In industrial and artisanal baking contexts, consistent dough strength can lead to more uniform crumb structure, improved machinability during shaping, and enhanced final product volume. Beyond dough strengthening, calcium peroxide functions as a flour treatment agent that can impact flour color and maturation. Traditional flour aging involves natural oxidative changes that improve baking performance over time. Calcium peroxide can accelerate these changes in a controlled manner, reducing reliance on long storage periods. This technical utility explains its adoption in formulations where rapid processing cycles and consistent end-product quality are priorities. In bakery premixes and dry blending operations, calcium peroxide contributes to standardized flour behavior across batches, which is key in large-scale production. The ingredient’s sequestering capacity, tied to its oxidizing nature, can also influence interactions with trace metals in flour, further stabilizing dough properties. While calcium peroxide does not directly contribute sensory qualities such as taste, its impact on dough handling and texture indirectly influences the mouthfeel and structural attributes of baked goods. It is included in product formulations not for nutritional benefit but to achieve specific functional targets, including improved dough rheology, predictable fermentation performance, and reliable end-product consistency. Food technologists select calcium peroxide in formulations where these technical effects align with processing demands, often in combination with other additives such as enzymes or reducing agents that support balanced dough development.

Adi Example Calculation

Because calcium peroxide does not have an established Acceptable Daily Intake (ADI) value set by international expert bodies such as JECFA, a typical ADI example calculation cannot be provided for this ingredient. An ADI is normally derived from toxicological studies that identify a no-observed-adverse-effect level (NOAEL) or similar benchmark, and uncertainty factors are applied to account for variability in human populations. In the absence of such a numeric ADI, regulatory frameworks focus on adherence to identity and purity specifications and appropriate use levels consistent with Good Manufacturing Practice. For illustrative purposes only, when an ADI is established for a different additive in mg/kg bw/day, one would multiply the ADI by a person’s body weight in kilograms to estimate a theoretical safe daily exposure amount. However, this illustrative approach does not apply to calcium peroxide due to the lack of a defined ADI.

Safety And Health Research

Calcium peroxide’s safety profile has been considered within the context of its use as a food additive and flour treatment agent, but its evaluation differs from typical nutrient or pharmacological assessments because it serves a technical role in processing rather than a nutritive one. International expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have classified calcium peroxide as a flour treatment agent and established identity and purity specifications to ensure that food-grade material meets defined chemical criteria. These specifications help mitigate potential risks associated with impurities or reactive byproducts that could arise from manufacturing or storage conditions. From a toxicological perspective, calcium peroxide is an oxidizing compound that releases oxygen upon contact with water, and its functional use in flour systems results in decomposition during mixing and baking. This means that unchanged additive levels in finished products are generally low, and the compound’s reactive nature underpins both its technical utility and considerations for safety. Evaluations by expert bodies focus on understanding how the additive behaves under typical processing conditions and ensuring that identity, purity, and use limitations are established to protect consumer health. Scientific research on calcium peroxide has not identified specific physiological effects attributable to its presence in food at typical use levels. Because it is used in small quantities and undergoes chemical changes during processing, concerns about systemic exposure are addressed through specifications and regulatory oversight. Toxicological studies outside of food contexts often highlight its reactivity and potential hazards associated with inhalation of dust or contact with skin and eyes in industrial settings, underscoring the importance of appropriate handling and formulation controls during manufacturing and blending. Regulators consider parameters such as genotoxicity, chronic toxicity, and reproductive endpoints when evaluating food additives, and the absence of a formal treatment level set by JECFA reflects the unique nature of calcium peroxide’s technical function and the historical context of evaluations. Ongoing monitoring of data and regulatory reviews help ensure that safety assessments remain current and informed by scientific evidence, with manufacturers responsible for adhering to specifications and use conditions that are consistent with regulatory frameworks.

Regulatory Status Worldwide

Calcium peroxide has been evaluated by international expert bodies and is recognized within the International Numbering System for Food Additives as INS 930, with a functional classification as a flour treatment agent by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). JECFA’s evaluation documents identify calcium peroxide’s technical role and establish specifications for identity and purity, noting caution due to its oxidizing nature and indicating that no specific treatment level was set in the evaluation published in 1965. This classification aids harmonization of food additive terminology and provides reference specifications used in regulatory contexts. In the United States, calcium peroxide is listed in inventories such as the FDA’s Substances Added to Food (formerly EAFUS) database, which provides information on substances that may be added to food. However, inclusion in these inventories does not by itself constitute an explicit FDA approval or evaluation of the substance’s permitted uses or conditions; such determinations require review of specific regulatory authorizations or food additive petitions. At present, authoritative Codex or national regulations define allowable uses and limits for flour treatment agents, and manufacturers must ensure compliance with applicable requirements in jurisdictions where products are marketed. Because food additive regulations can evolve and differ between countries, calcium peroxide’s status may reflect specific national allowances or restrictions rather than a universal authorization. In the European Union, calcium peroxide has been associated with the E number E930 in some regulatory references and additive listings, indicating recognition as a permitted additive under defined conditions. However, detailed authorization status and use levels are governed by EU food additive regulations and any updates thereto. Where regulatory authorities evaluate food additives, they consider factors such as intended function, purity criteria, and safety data when determining permitted uses. Calcium peroxide’s regulatory status worldwide therefore reflects a combination of international expert evaluations and national or regional food additive frameworks.

Taste And Functional Properties

Calcium peroxide itself is not associated with a discernible taste in food products. In the concentrations used for flour treatment and dough strengthening, it does not impart bitterness, sweetness, or off-flavors that would influence the sensory profile of baked goods. This neutrality makes it useful in formulations where the primary objectives are structural and functional rather than flavor modification. Because it decomposes during dough mixing and baking to release oxygen and leave behind calcium compounds, residual levels in finished products are minimal, further reducing the potential for sensory impact. Functionally, calcium peroxide is valued for its controlled release of oxygen under moist conditions. When blended into flour and subsequently hydrated during mixing, the additive’s slow decomposition supports oxidative reactions that reinforce the gluten network. This activity affects dough elasticity, extensibility, and gas retention, attributes that contribute to improved volume and crumb structure in products such as breads, rolls, and other yeast-leavened goods. Calcium peroxide’s oxidizing behavior also plays a role in flour maturation, reducing variability in color and performance that might otherwise result from differences in storage age or raw material quality. In terms of stability, calcium peroxide is formulated to remain stable in dry storage and during blending operations. It decomposes in a controlled manner only upon contact with water, making it amenable to typical baking processes. Heat during baking accelerates the decomposition, but because the oxygen release occurs primarily during mixing and proofing, its functional effects are realized before the heat of the oven sets the structure. This temporal profile distinguishes calcium peroxide from additives that act primarily under thermal conditions. Calcium peroxide’s solubility in aqueous environments is low, and much of its activity arises from surface reactions rather than bulk dissolution. This characteristic, combined with its reactivity, means that particle size and dispersion in flour blends can influence its performance. Food formulators often consider these functional properties when determining inclusion rates, ensuring that the additive’s impact aligns with desired dough handling and final product attributes.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a regulatory concept used to describe the amount of a food additive that can be ingested daily over a lifetime without appreciable health risk, taking into account uncertainty factors and safety margins derived from toxicological data. ADIs are typically expressed in milligrams of the substance per kilogram of body weight per day (mg/kg bw/day). They provide a reference point for regulatory bodies to assess exposure from foods containing a given additive relative to established safety thresholds. For calcium peroxide, a specific numeric ADI has not been established by international expert bodies such as JECFA in publicly available evaluations. JECFA’s evaluations focus on technical function and identity specifications rather than setting numerical intake limits in the absence of relevant toxicological data that would support such a value. This means that regulatory frameworks rely on adherence to identity and purity criteria and ensure that use levels are consistent with Good Manufacturing Practice rather than deriving a formal ADI for consumer intake. The concept of an ADI helps regulators and industry balance the technological benefits of an additive against potential safety considerations, but it is not a recommended consumption level. Rather, it reflects a conservative estimate of safe exposure. In the case of compounds like calcium peroxide that decompose during processing and are used at low levels for specific functional purposes, regulatory oversight emphasizes specifications and use conditions that minimize residual presence in finished foods. The absence of a defined ADI for calcium peroxide highlights the importance of context in food additive evaluation and the role of expert committees in determining the most appropriate safety benchmarks based on available data.

Comparison With Similar Additives

Calcium peroxide shares functional similarities with other flour treatment agents and dough conditioners used in baking and cereal processing. For example, ascorbic acid, another common dough improver, acts as an oxidizing agent that strengthens gluten networks through its effect on sulfhydryl-disulfide interchange reactions in dough systems. While calcium peroxide functions by releasing oxygen directly, ascorbic acid’s oxidative impact arises from its conversion to dehydroascorbic acid during mixing, leading to similar improvements in dough strength and gas retention. Both additives serve to enhance dough performance, but their chemical modes of action and stability profiles differ. Enzymes such as amylases and proteases represent another category of dough conditioners with distinct mechanisms. Amylases break down starch into smaller sugars that provide fuel for yeast fermentation, contributing to volume and crust coloration, while proteases can modify gluten network strength by cleaving protein bonds. Compared to calcium peroxide, enzymes often act in more targeted biochemical pathways and may be preferred in formulations seeking specific texture modifications without relying on oxidizing agents. Calcium peroxide’s slow oxygen release contrasts with the catalytic actions of enzymes that operate on substrate molecules within the dough. Other oxidizing agents like benzoyl peroxide have also been used historically as flour bleaching and maturing agents. Benzoyl peroxide differs from calcium peroxide in that it acts primarily as a bleaching agent to whiten flour rather than focusing on dough strengthening. Calcium peroxide’s dual role as both a flour treatment and dough strengthener positions it in a unique functional niche. When selecting additives, food technologists consider factors such as desired structural outcomes, processing conditions, and regulatory allowances to determine the most suitable component or combination of components for a given application.

Common Food Applications Narrative

Calcium peroxide finds its most common application in the baking industry as a technical tool to improve dough quality and flour performance. Bakers and food scientists often incorporate this additive into flour blends and dough premixes used for yeast-leavened products, such as artisan and commercial breads, rolls, buns, and specialty bakery items. In such systems, calcium peroxide supports consistent dough strength and structure by facilitating oxidative reactions that reinforce gluten networks. This attribute is particularly valuable when working with flours of variable protein content or when rapid processing cycles reduce the time available for natural flour aging. In industrial baking operations, where uniformity across batches is essential, calcium peroxide helps stabilize performance by promoting predictable dough behavior. Flour treatment agents like calcium peroxide can mitigate differences that arise from seasonal variations in wheat quality or milling practices. When blended into dry mixes used for frozen doughs or ready-to-bake products, calcium peroxide’s slow oxygen release supports improved handling and machinability. In frozen dough applications, it can also help maintain water retention and structural resilience through the freezing and thawing cycle, contributing to enhanced texture in the finished baked goods. Although less common in household baking, calcium peroxide may appear in some commercially prepared flour blends sold to consumers, especially when marketed for specific textural outcomes. Its inclusion in premixed formulations allows home bakers to achieve results comparable to those in professional settings without requiring specialized knowledge of dough conditioning chemistry. Calcium peroxide’s functional role complements other dough improvers such as ascorbic acid and enzymes, which may be used in combination to balance oxidative and strengthening effects. Beyond traditional bakery products, calcium peroxide can be found in multicomponent bread mixes and bakery ingredient systems designed for convenience and consistency. Its ability to contribute to reliable dough performance makes it a component of choice in formulations where texture, volume, and handling properties are priorities. As with all additives, usage aligns with regulatory allowances and technical requirements, and it is typically used at levels that achieve the desired functional result while minimizing any residual presence in the final product.

Safety & Regulations

FDA

  • Notes: Inclusion in FDA inventories does not constitute confirmed approval for specific uses; explicit CFR citations were not identified.

EFSA

  • Notes: EFSA evaluation and numeric ADI not identified from authoritative deep-link sources.
  • E Number: E930

JECFA

  • Notes: JECFA evaluation notes no treatment level set; numeric ADI not established.
  • Ins Number: 930

Sources

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