Is calcium hydroxide an acceptable substitute for sodium hydroxide for making century eggs?
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl, would Ca(OH)2 (and NaCl) work here instead? I understand traditional recipes use weaker reagents like wood ash
I'm planning to use chicken eggs if that makes a difference
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Can calcium hydroxide replace sodium hydroxide?
To make the oxygen beaching process more environmentally friendlier work has been performed on replacing sodium hydroxide with calcium hydroxide for peroxide bleaching of Kraft pulp. Calcium hydroxide is less expensive chemical to use, and allows the use of existing equipment.What is the difference between sodium hydroxide and calcium hydroxide?
NaOH can be dissolved completely in the water and 70% glycerol, while Ca(OH)2 can be hardly dissolved in the water and form turbid liquid in 70% glycerol. The complete solubility of NaOH endows the stronger alkalinity of NaOH solutions to degrade lignin (Rodrigues et al., 2016).What is calcium hydroxide in food?
Calcium hydroxide has many uses across different industries, including food production. It's also sometimes used in the form of pickling lime for home canning. While it can make your pickles extra crunchy, it also neutralizes acidic pickling juices. This reduces their antibacterial properties.Where do you get calcium hydroxide?
Calcium hydroxide, also called slaked lime, Ca(OH)2, is obtained by the action of water on calcium oxide. When mixed with water, a small proportion of it dissolves, forming a solution known as limewater, the rest remaining as a suspension called milk of lime.How to make calcium hydroxide from eggshells
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