Products

Scallop Shell Calcined Shell Calcium ( Calcium Oxide）

Ingredient Summary

Food Additive from 100% Natural Material

There is a lot of demand for scallops for export, and a lot of them are farmed in Hokkaido and Aomori prefectures, but the large quantities of shells produced are an issue for the production areas as they are considered industrial waste.
Although it is also used as fertilizer, most of the shells remain unused.
Calcium oxide (CaO) is a strongly alkaline food improver that is made from the unused shells and heated at a high temperature of approximately 1,000℃ to produce calcined calcium,which is then powdered under sterile and anhydrous conditions.
Calcium hydroxide (Ca(OH)2) is made by reacting calcium oxide with water and turning it into powder.
When both calcium oxide and calcium hydroxide are dissolved in water, they form a calcium hydroxide aqueous solution and show strong alkalinity.
Utilizing this characteristic, it is used in vegetable cleaning agents, virus disinfectants, etc. The aqueous solution is strongly alkaline, so be careful not to get it in your eyes while handling.

Display Name Example for Food Calcined shell calcium, Shell calcium, Shell Ca, etc. * Scallop shell calcined calcium is a food additive corresponding to "calcined shell calcium" described in the ninth edition foodadditive official document.
Display Name Example for Cosmetics ―
INCI ―
Origin Raw material Scallop
Origin Raw material's Place of Origin Hokkaido Domestic
Manufacturing Place Hokkaido Domestic
Ingredients Calcium oxide
Standardized Ingredients Calcium oxide 91%
Functional Claims ―
Recommended Dosage ―
Expected Function ◎ Improving food antimicrobial and shelf life ◎ Improving coagulation, elasticity and water retention of food ◎ Improving food yield and bonding
Uses ◎ Washing vegetables and eggs ◎ Adding into fish paste products ◎ Adding into processed meat and frozen food
Properties White to milky white or gray white powder
Storage Condition Keep in cool dry place and avoid direct sunlight
Remarks ―
Characteristics

■ Bactericidal effect
　A bactericidal effect is confirmed in a test　in which 0.1ml of Escherichia coli,　Staphylococcus aureus, and Salmonella are inoculated into a 0.3% aqueous solution of calcined shell calcium (calcium hydroxide).

 

■ Pesticide removal effect
　Pesticide removal effect is confirmed in a test in which 100μg/L of the following pesticides are added to a 0.1% aqueous solution of calcined shell calcium (calcium hydroxide).

The information posted on this page are for engineers involved in the production of health foods and cosmetics.
Please note that this material is not intended for general consumers.

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