Food-grade high-purity calcium hydroxide serves as an acidity regulator and may be used in milk powder (including sweetened milk powder), cream powder and their formulated products, as well as infant formula foods, with the dosage applied according to production requirements.

Adding an appropriate amount of food-grade high-purity calcium hydroxide to milk powder adjusts its pH value, enabling uniform dispersion when the powder dissolves in water. Meanwhile, calcium ions also function as a nutritional fortifier.

Each type of protein has an isoelectric point, the pH value at which the net surface charge of the protein becomes zero, and food-grade high-purity calcium hydroxide helps regulate to reach this state. Without this ingredient, protein particles in reconstituted milk powder lack mutual repulsion from identical electric charges. The intermolecular forces weaken, causing the particles to collide and agglomerate readily and form precipitates, which results in inferior-quality milk powder.