So why is calcium chloride in food? And what other purposes can it serve? Let’s take a look.

The Many Uses of Calcium Chloride in Food

Fundamentally calcium chloride is a desiccant and is often used as a firming agent.  That is, it helps keep foods from becoming mushy when they sit on store shelves – particularly canned foods. 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.

However, that’s just the start of the usefulness of calcium chloride.

Cheesemaking

Another extremely commonplace use of calcium chloride is when making cheese.  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.

Beyond that, it’s also highly useful for regulating the process of separating curds and whey.  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.

The substance is also used in the making of tofu, particularly firm tofu, in a similar fashion.

Brewing Beer

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.  It can help correct for unbalanced mineral levels, as well as – again – altering the pH of the beer.  This is vital for creating a stable product!

Spheres

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.  This is used for making fake caviar, as well as other novelty foods.

FBC Industries Offers Top-Quality Food Additives

We are one of the world’s most trusted suppliers of safe and thoroughly vetted food additives such as calcium chloride.  To learn more about our products, or request a sample for testing, just contact us.

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Broadly speaking, it brings two main benefits: food strengthening and salty flavor.  These have numerous practical applications in the food and beverage industry!

Five Products Which Are Improved Through the Addition of Calcium Chloride

1. Bread 

One of the most common uses of calcium chloride is an additive to bread dough.  It has the effect of strengthening the dough, as well as encouraging it to rise.  This is effective for prepackaged dough, as well as bread sold in stores.

2. Cheese

Calcium chloride is often used as an additive in the cheesemaking process, particularly when the cheese-maker is using pasteurized milk.  The pasteurization process breaks down the calcium naturally in milk, along with its other beneficial effects, which inhibits curd formation.  Calcium chloride can restore this lost calcium.

3. Pickles (and other salty preserved foods)

Calcium chloride has a very notable salty taste, which does limit its use in mild foods.  However, it is an excellent preservative for pickles and similar products which are already salty.  Better yet, it adds salt flavor without adding sodium – making it a good alternative for creating heart-healthy foods.

4. Sports drinks

Calcium chloride also functions as an electrolyte and is therefore very commonly added to sports drinks and other “isotonic” drinks.  It is usually responsible for the salty flavor attributed to such drinks.

5. Canned foods

In general, calcium chloride works as a strengthening agent and is effective at preventing foods from breaking down over time.  It is widely found in canned fruits and vegetables, helping them preserve their original texture.  It may also be sprayed onto sliced apples, and similar fruit, to inhibit their breakdown.

FBC Industries Helps Preserve the Country

We are one of the leaders in food additives and preservatives, helping businesses from coast to coast deliver better food and drink products to their customers. Our years of expertise have made us a preferred supplier by many of America’s top food brands.

To request a free sample of our products, just contact us!

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