CaCl2 is usually used in a wide range of food products. Everything from cheese and tofu to beer, canned fruits and vegetables and sports drinks. Calcium Chloride Food Grade is often added to food as a firming agent. It reacts with the natural pectin found in fruits to prevent softening that may occur during processing.
Calcium Chloride Uses In Food Industry
Fruits And Vegetables
it`s used to increase firmness of fruits and vegetables, preventing breakup in processing and cooking.
In cheese making process, increases size and strength of curds. In addition it adds to milk at the start of cheese making as a coagulation aid. So it can have other rennet coagulation abilities that causes different bit sizes of main protein in milk, casein. The higher the milk’s content of calcium, the bigger the casein particles will be. The bigger the particles are, the better the coagulation ability of the milk. Secondarily, casein particle size also influences the ease by which cheese curds shrink and releases whey. If the casein particle size is big, the network is open and coarse, and whey drains more readily.
Different factors influence the calcium content of milk; milk that is stored at low temperatures releases calcium. Thus the pasteurization process of heating and then rapidly cooling milk reduces calcium. Also late lactation season milk has low calcium.
CaCl2 is effective coagulant, so it mostly added to milk to rectify calcium settlement
It can be used to correct mineral deficiencies in the brewing water. To ensure uniform taste regardless of processing location, beer brewers use sodium chloride to remove sodium alkalinity from water. The water is then re-mineralized in a controlled manner to improve taste. The use of calcium chloride affects flavour and chemical reactions during the brewing process, and can also affect yeast function during fermentation.
Other Food Applications
Calcium chloride also uses as firming agent in canned vegetables and soybean curds into tofu. CaCl2 also uses in beverages, sports drinks, and bottled water. It uses to keep pickles salty taste without increasing sodium content.
International food producers such as FrieslandCampina and Krombacher chose Nedmag because our product is very pure and because have all the critical production factors firmly under control.
Calcium Chloride serves as a firming agent in prepared foods, including canned fruits and vegetables and tofu. These firming properties also help in the production of cheese, according to calcium chloride manufacturer Muby Chemicals. It makes the curds larger and firmer in store-bought milk, and a single teaspoon of calcium chloride solution can treat 2 gallons of milk. Other uses include as an additive to pickle brine, which gives it the salty taste without loading it with sodium, and as an ingredient in sports drinks.
Both the European Union and the U.S. Food and Drug Administration have recognized Calcium Chloride Food Grade as a safe food additive. The FDA reports that a review of it and other calcium compounds found in food “provides no evidence that suggests possible untoward effects” at the levels at which manufacturers use it. Calcium Chloride’s material safety data sheet lists it as a “low toxicity chemical.” Unlike Potassium Chloride, however, you cannot use it as a salt substitute, as its hygroscopic effects would cause intestinal problems and abdominal pain if you ingested it in large amounts.
While Calcium Chloride Food Grade, uses are for preservative and texture purposes, it does provide health benefits in one use: sports drinks. In these, Calcium Chloride is one of several ingredients that act as electrolytes, ions that conduct electrical activity and help your body maintain fluid balance as well as proper muscle and nerve functions, according to the American Council on Exercise. As an electrolyte, calcium helps maintain bone health and prevent muscle spasms, and chloride helps keep your heartbeat regular. The ACE recommends drinking a sports drink with electrolytes before exercise sessions lasting longer than an hour.