Calcium carbonate is used in bread making as a yeast nutrient, as an anti-lumping or anti-caking of seasoning and spice, as a pH regulator in dough conditioners, as a food preservative and color retainer in organic fruits, as a stabilizer to dairy products, or as a white food color.
Usually added to the dry ingredients at 0.1% to 0.5% (baker’s percent)
Calcium carbonate also is used as an acidity regulator to relieve heartburn, acid indigestion, and upset stomach. Also as a dietary supplement needed by the body for healthy bones,
Disclaimer: These products are not intended to diagnose, treat, cure, or prevent any disease.