Calcium Peroxide (E930): What It Is and Is It Safe?
Calcium peroxide (CaO2) used as a flour improver and dough conditioner. When added to dough, it releases nascent oxygen which oxidises thiol groups in gluten proteins, strengthening the gluten network and improving dough elasticity, gas retention, and bread volume. Rapidly and completely decomposes during mixing and baking, leaving no peroxide residue in the finished product. Considered safe by EFSA and FDA.
- Category
- Flour Treatment Agent
- Typically used in
- Flour treatment, bread improver preparations, some rolls and buns
- Regulatory status
- Approved EU/USA/UK. No residue in finished baked product.
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Products containing Calcium Peroxide
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