Calcium carbonate as a functional ingredient in the food industry 

• Calcium carbonate influences the flow behaviour of extruded baked goods and simplifies production processes.
• Calcium carbonate improves formulations. When used as a leavening agent, calcium carbonate improves the texture and visibly increases visibly increases the volume, which reduces the raw material requirement for dough.
• The natural mineral calcium carbonate enhances the sweet and savoury taste experience. The granulometry also changes the perception to crispy and crunchy.
• Calcium carbonate can reduce the formation of acrylamide formation. Reducing sugar and starch lowers the acrylamide content, but this is at the expense of flavour. Calcium carbonate reduces the need for sugar and improves flavour and calorie information in nutritional labelling. 
• The high thermal conductivity of calcium carbonate ensures faster heating, which in turn reduces the formation of acrylamide. 
• formation.
• Calcium carbonate improves the flowability and prevents sticking and clumping.
• As a food supplement, calcium is a mineral source for a healthy organism. 

Cemix is part of the Austrian Lasselsberger Group, a vertically integrated raw materials and building materials group that mines and processes naturally extracted calcium carbonate from its own raw material deposits in order to provide minerals in high-purity quality reliably and consistently.