Food grade calcium chloride is a safe substance that has been approved by the European Union for use as a food additive. Let’s take a look at the use of calcium chloride in the food industry:
1. Curing agent: Calcium chloride as a curing agent, can be used for canned vegetables. It also allows the curd to solidify to form tofu, and serves as a culinary chef’s ingredient by reacting with sodium alginate to gel the vegetable and fruit juices into caviar-like pellets.
2.Electrolytes: Added to sports drinks or some soft drinks as bottled water as electrolytes. Because calcium chloride itself has a very strong salty taste, it can be used instead of salt for the production of pickled cucumbers without increasing the sodium content of the food. The property of calcium chloride to lower the freezing point is used to retard the caramel freezing in caramel-filled chocolate bars.
3. Beer brewing: Calcium chloride is added to mineral-deficient beer brewing fluids because calcium ions are one of the most influential minerals in beer brewing and affect the wort’s acidity and its effect on yeast Play an impact. And calcium chloride can bring sweetness to brewed beer.
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Post time: Jun-10-2015