Calcium peroxide (CaO₂) is an oxidizer synthesized from combining calcium salt with hydrogen peroxide, forming a solid, relatively stable compound. This food-grade powdered ingredient is primarily used as a flour-bleaching agent. It is also used as a nonhalogenated dough-improving agent to improve baking functionality. Adding calcium peroxide to flour will strengthen the dough’s gluten wall for better texture, moisture retention, and yield in bread.

Calcium peroxide also has application in agriculture to promote seed germination by using it in the presowing treatments of rice seed. In oral care, it can act as the peroxide source for teeth whitening products. The slow oxygen-release properties of calcium peroxide make it an ideal and cost-effective solution for soil remediation and other environmental or industrial applications.