Content
Grade
Featured Products
Calcium Chloride Food Grade (74%, 77%, 94%, 99%)
Calcium chloride is a popular food additive in food and beverage industries. It can work as a preservative and a firming agent. Spraying fruit and vegetables with calcium chloride increases firmness and shelf life. It is the most popular calcium addtive. We can supply Calcium Chloride Food Grade with the content of 74, 77, 94 and 99%. Of all these, 77% is the most welcomed by domestic and abroad customers. Bell chemical is a professional manufacturer and exporter of Calcium Chloride Food Grade. Please contact us for more information.
Price Reference
Specification (TDS)
CALCIUM CHLORIDE FOOD GRADE | |||||
ITEM | UNIT VALUE | CALCIUM CHLORIDE CONTENT | |||
|
| 74% | 77% | 94% | 99% |
CaCl2.2H2O | % | 99-107 | |||
CaCL2 | % | 74-76 | 77-80 | 94-97 | |
Alkali metal chloride (NaCl) | % | ≤ 5 | ≤ 5 | ≤ 5 | ≤ 5 |
Total Manesium (As MgCl2) | % | ≤ 0.5 | ≤ 0.5 | ≤ 0.5 | ≤ 0.5 |
Alkalinity (As Ca(OH)2) | % | ≤ 0.15 | ≤ 0.15 | ≤ 0.25 | ≤ 0.15 |
Sulphate (As CaSO4) | % | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 |
Water insoluble | % | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 |
Iron (Fe) | % | ≤ 0.004 | ≤ 0.004 | ≤ 0.004 | ≤ 0.004 |
PH | 6-10 | 6-10 | 7-11 | 6-10 | |
Heavy metal (As Pb) | mg/kg | ≤ 20 | ≤ 20 | ≤ 20 | ≤ 20 |
Lead (Pb) | mg/kg | ≤ 5 | ≤ 5 | ≤ 5 | ≤ 5 |
Fluorine (F) | % | ≤ 0.004 | ≤ 0.004 | ≤ 0.004 | ≤ 0.004 |
Mercury (Hg) | mg/kg | ≤ 1 | ≤ 1 | ≤ 1 | ≤ 1 |
Cadmium (Cd) | mg/kg | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 | ≤ 0.1 |
Arsenic (As) | mg/kg | ≤ 3 | ≤ 3 | ≤ 3 | ≤ 3 |
Appearance | WHITE FLAKE, POWDER, GRANULAR | ||||
Application of Calcium Chloride Food Grade
Calcium chloride is a common food additive in both food and beverage industry. It’s recognized as safe by the US Food & Drug administration.
- 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.
- Used as a firming agent in the canned food industry. It helps foods from becoming mushy. Almost all canned fruit or vegetable use calcium chloride, which helps extend the shelf lives of those foods.
- Works as a firming agent – helping the cheese curds clump together and be more stable when making cheese.
- Small amounts of calcium chloride can be added to milk, changing both its calcium content and its pH level
- Calcium chloride can be added to affect the type and quality of the beer. It can help to correct mineral levels, and alter the pH of the beer. This is vital for creating a stable product.
