What is Calcium Chloride?
It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is permitted as a food additive in the European Union for use as a sequestrant and firming agent with the E number E509. As a firming agent, calcium chloride is used in canned vegetables. The extremely salty taste of calcium chloride is used to flavor pickles without increasing the food’s sodium content.
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It’s anhydrous salt is hygroscopic, i.e. it takes water from surrounding environment. It is used in brewing beer and in cheese making.
Preparation of Calcium Chloride:
Calcium chloride can be directly obtained from limestone, but large amounts are produced as a by-product of the Solvay process.
Uses of calcium chloride in food industry:
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- Calcium Chloride is an anti-caking agent.
- Calcium chloride helps create a firmer setting curd.
- It is used in brewing.
- It is used as food processing agent.
- It is used in salt replacement therapy.
- It is an Antimicrobial agent.
- It is used as a flavor enhancer.
- It acts as a stabilizer and thickener in various food products.
- It is also added in pickles.
Advantages of Calcium Chloride
- Calcium chloride is a dough-strengthening and -raising agent, as well as a preservative.
- It has a property to hold water (humectant).
- It replaces salt in less sodium content in bakery products.
- It is a pH controlling agent.
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Disadvantages of Calcium Chloride
- There are no health issues or side effects of calcium chloride when used at levels normally found in food.
FDA Regulation on the use of Calcium Chloride
Calcium chloride is GRAS status as regulated by FDA in Code of Federal Regulations 21CFR184.1193.