Because of its low toxicity and the mildness of its basic properties, slaked lime is widely used in the food industry to:
separate sugar from sugarcane or sugar beets in the sugar industry, (see carbonatation)
process water for alcoholic beverages and soft drinks
pickle cucumbers and other foods
make Chinese century eggs
make corn tortillas (it helps the corn flour (masa) bind together)
clear a brine of carbonates of calcium and magnesium in the manufacture of salt for food and pharmaceutical uses
fortify (Ca supplement) fruit drinks, such as orange juice, and infant formula
aid digestion (used in India as paan, a mixture of areca nuts, calcium hydroxide and a variety of seeds wrapped in betel leaves)
substitute for baking soda in making papadam.