Calcium Peroxide Food Grade
Calcium peroxide (CaO₂) is an oxidizer widely used in many industries for its bleaching, disinfectant, remediation, and other functionalities. Food-grade CaO₂ is used in baking as a bleaching agent or dough-improving agent. It also has application in oral care formulations and presowing treatments of rice seed.
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.
Active oxygen: 16.63% min
Calcium peroxide: 75.00% min
Color: White to yellow
Solubility: Slightly soluble in water; soluble in acids
Shelf life: 3 years
CAS number: 1305-79-9
Features & Benefits
Increases water absorption in dough
Improves elasticity of dough
Disinfectant and antiseptic
Stimulates seed growth
Flour and dough mixes
Presowing treatment of seeds
Dental products, including toothpaste, dental gum, mouthwash, and others
Deodorants and cosmetics
Decontamination of poultry fodder
Oil and gas
Food & Beverage
Calcium Peroxide Articles
Food & Beverage Ingredients
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