Calcium chloride (CaCl2), an inorganic ingredient made of calcium and chloride elements. What Is The Purpose Of Calcium Chloride In Food. Calcium chloride in food is used to prevent processed vegetables and fruits from softening over time. Designed by, 1933 N. Meacham Road, Suite 550, Schaumburg, IL 60173, USA, 1933 N. Meacham Road, Suite 550 Schaumburg, IL 60173, The World Trusts FBC Industries for Food Additives & Preservatives. And what other purposes can it serve? Fundamentally calcium chloride is a desiccant and is often used as a firming agent. Finding calcium chloride in food is extremely common, as it’s a preservative that is used throughout both the food and beverage industry. It can help correct for unbalanced mineral levels, as well as – again – altering the pH of the beer. FBC Industries, Inc. produces liquid preservatives and additives for quality-minded food and beverage manufacturers. This is vital for creating a stable product! We can find its uses in everyday life, the food grade can be used as a firming agent (not only this purpose) in food with the European food additive number E509. FBC Industries Offers Top-Quality Food Additives. Beyond that, it’s also highly useful for regulating the process of separating curds and whey. However, that’s just the start of the usefulness of calcium chloride. One of the more interesting properties of calcium chloride is that when it’s combined with sodium alginate (another safe food additive) it can make liquids combine into small semi-solid spheres. What Are the Most Common Ways of Preserving Foods? Fundamentally calcium chloride is a desiccant and is often used as a firming agent. Small amounts of calcium chloride can be added to milk, changing both its calcium content and its pH level, which in turn will change the properties of the cheese which is made. You’re likely to find it in almost any canned fruit or vegetable, as it does a lot to extend the shelf lives of those foods. Our Schaumburg HQ is open during the week on the following schedule, Copyright © 2018 FBC Industries All Rights Reserved. The uses of calcium chloride are plentiful, which leads to the question on whether it’s safe to consume. If you’re looking at the ingredients list of many food products, chances are you’ll see calcium chloride listed. That is, it helps keep foods from becoming mushy when they sit on store shelves – particularly canned foods. It is used in brines, giving a salty taste without adding in all the sodium. To learn more about our products, or request a sample for testing, just contact us. The use of calcium chloride in food relate to the fact that it is extremely salty in taste. Another extremely commonplace use of calcium chloride is when making cheese. It's popularly used to keep pickles crunchy and crisp. It’s also Generally Recognized as Safe by the US Food & Drug administration when used at recommended levels, so it’s nothing to worry about either. This is used for making fake caviar, as well as other novelty foods. We are one of the world’s most trusted suppliers of safe and thoroughly vetted food additives such as calcium chloride. The Many Uses of Calcium Chloride in Food. So why is calcium chloride in food? Production | Uses | Safety | FAQs . At a basic level, it acts as a firming agent here too – helping the cheese curds clump together and be more stable once they do. Calcium chloride is also commonly seen among brewers, as one of many “brewing salts” which can be added to affect the type and quality of the beer produced. That is, it helps keep foods from becoming mushy when they sit on store shelves – particularly canned foods.