text: Because of its low toxicity and the mildness of its basic properties, slaked lime is widely used in the food industry:
  * In USDA certified food production in plants and livestock
  * To clarify raw juice from sugarcane or sugar beets in the sugar industry (see carbonatation)
  * To process water for alcoholic beverages and soft drinks
  * To increase the rate of Maillard reactions (pretzels)
  * Pickle cucumbers and other foods
  * To make Chinese century eggs
  * In maize preparation: removes the cellulose hull of maize kernels (see nixtamalization)
  * To clear a brine of carbonates of calcium and magnesium in the manufacture of salt for food and pharmaceutical uses
  * In fortifying (Ca supplement) fruit drinks, such as orange juice, and infant formula
  * As a substitute for baking soda in making papadam
  * In the removal of carbon dioxide from controlled atmosphere produce storage rooms
  * In the preparation of mushroom growing substrates