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Neutralizing Excess Acidity: The Role of Calcium Carbonate in Food Formulation
Calcium carbonate is a widely used food-grade ingredient that plays a critical role in acidity control, sensory balance, and calcium fortification across modern food systems. With its gentle neutralizing action and low reactivity, calcium carbonate allows precise pH adjustment without disrupting flavor profiles or processing stability. Commonly applied in bakery, dairy, beverages, plant-based products, and processed foods, it supports texture integrity, shelf-life stability, and nutritional enhancement. Its natural origin, regulatory acceptance, and multifunctional performance make calcium carbonate a strategic solution for manufacturers seeking clean-label, cost-efficient, and sensory-safe food formulations....
22 January 2026