Calcium Chloride In Food

Calcium Chloride In Food. Calcium chloride in food is a firming agent, typically used to keep pickles crunchy and in canned fruits and veggies. It is used in brines, giving a salty taste without adding in all the sodium.

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Calcium chloride is a food additive with an e number of 509. In addition to its many technical applications for roads, dust control and deicing, it also has applications in the food industry as either a direct additive to food or as part of an application used in the process of food manufacturing. Breathing problems, high calcium levels, or low calcium levels caused by kidney problems.

It is used in brines, giving a salty taste without adding in all the sodium.

If ingested, calcium chloride can lead to burns in the mouth and throat, excess thirst, vomiting, stomach pain, low blood pressure, and other possible severe health effects. This is a synthetic process (krohn et al., 1987). Calcium chloride is also used in products as a firming agent for foods like evaporated milk and cheese. This product is intended for use as a direct food additive, and will meet or exceed the current edition of the food chemicals codex (fcc) monograph for anhydrous calcium chloride.