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Calcium Chloride is a versatile inorganic compound commonly used as a food ingredient and additive. It is typically produced through the reaction of hydrochloric acid with calcium carbonate, resulting in a white crystalline solid that is highly soluble in water. In the food industry, it serves various functions, including acting as a firming agent, preservative, and flavor enhancer.
| Chemical formula | CaCl2 |
| Purity | Typically 94% to 99% |
| Appearance | White crystalline solid |
| Solubility | Soluble in water |
| Storage conditions | Cool, dry place |
When purchasing Calcium Chloride, buyers should consider the purity level required for their specific application, as well as any relevant food safety certifications. It is important to specify the intended use, such as preservation or firming, and to inquire about packaging options and quantities that suit production needs. Additionally, understanding the solubility and storage requirements can help ensure optimal use in food processing.
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Yes, Calcium Chloride is generally recognized as safe for use in food applications when used according to guidelines.
It is used to help firm the curd and improve texture.
Yes, it is commonly used to enhance the crispness of pickled vegetables.
It should be kept in a cool, dry place away from moisture.
Purity levels typically range from 94% to 99%.
Yes, food-grade Calcium Chloride is specifically processed for safe consumption.