The uses of Food Grade Calcium Chloride in the food and beverage industry

Food grade calcium chloride can be used as a food additive. It is used in salt processing to add a salty taste to pickles and other foods without increasing sodium content. Spraying fruit and vegetables with calcium chloride increases firmness and shelf life.  Calcium chloride in food is extremely common, as it’s a preservative that is used throughout in both the food and beverage industry.  It’s also recognized as safe by the US Food & Drug administration when used at recommended levels.

Canned Food
Fundamentally calcium chloride is a desiccant,  It is often used as a firming agent in the food industry.  It helps foods from becoming mushy – particularly canned foods. Almost all canned fruit or vegetable use calcium chloride, which helps extend the shelf lives of those foods.

Cheesemaking
calcium chloride is commonly used when making cheese.  Firstly, it works as a firming agent – helping the cheese curds clump together and be more stable.

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.

Brewing Beer
Calcium chloride is also seen among brewers, as one of many “brewing salts” which can be added to affect the type and quality of the beer.  It can help correct for unbalanced mineral levels, and alter the pH of the beer.  This is vital for creating a stable product!