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Lime characterization as a food additive

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Abstract

This article discusses the use of various measurement techniques for physico-chemical and mineralogical analyze of lime for its safe use as a food additive. Two types of samples were taken from a mine in Queretaro, Mexico, and measurements were made to determine Pb (CaO—0.0012 mg/kg, Ca(OH)2—0.0527 mg/kg), As (CaO—0.0290 mg/kg, Ca(OH)2—0.0849 mg/kg), F (under the quantification limit), and V (CaO—1.9068 mg/kg, Ca(OH)2—4.3403 mg/kg). The samples were within the safety limits for human consumption. It is suggested that similar analysis be carried out on commercially marketed lime products.

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Acknowledgments

This work was made possible with the technical assistance by Carolina Muñoz, Alicia del Real, Ofelia Pérez, Genoveva Hernández, and Francisco Rodríguez. The support from “Consejo del Sistema Nacional de Educación Tecnológica” and the “Asociación Nacional de Fabricantes de Cal” is highly appreciated.

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Authors and Affiliations

  1. Facultad de Ingeniería, División de Estudios de Posgrado, Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas, Queretaro, Qro., 76010, Mexico

    Miguel Galvan-Ruiz

  2. Centro de Estudios Tecnológicos Industrial y de Servicios 105, Santa María Magdalena, Queretaro, 76137, Mexico

    Miguel Galvan-Ruiz

  3. Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico, DF, 04510, Mexico

    Leticia Baños

  4. Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnologia, Universidad Nacional Autónoma de México Campus Juriquilla, A. P. 1-1010, Queretaro, 76000, Mexico

    Mario E. Rodriguez-Garcia

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  1. Miguel Galvan-Ruiz
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  2. Leticia Baños
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  3. Mario E. Rodriguez-Garcia
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Correspondence to Miguel Galvan-Ruiz.

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Galvan-Ruiz, M., Baños, L. & Rodriguez-Garcia, M.E. Lime characterization as a food additive. Sens. & Instrumen. Food Qual. 1, 169–175 (2007). https://doi.org/10.1007/s11694-007-9019-8

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