Calcium Chloride as Curing Agent

Calcium Chloride occurs AS white, hard fragments, granules, or powder. It is anhydrous or contains two molecules of water of hydration. It is deliquescent. It is soluble in water and slightly soluble in alcohol. The Calcium Chloride pH of a 1:20 aqueous solution is between 4.5 and 11.0.

Calcium Chloride formula: CaCl₂

Calcium Chloride Anhydrous
Molecular Formula : CaCl₂ Molecular Weight : 110.98 CAS: [10043-52-4]

Calcium Chloride Dihydrate
Molecular Formula : CaCl₂·2H₂O Molecular Weight : 147.01 CAS: [10035-04-8]
INS: 509

REQUIREMENTS

Labeling Indicate whether it is anhydrous or the dihydrate.

Identification A 1:10 aqueous solution gives positive tests for Calcium and for Chloride, Appendix IIIA.

Assay Anhydrous: Not less than 93.0% and not more than 100.5% of CaCl2; Dihydrate: Not less than 99.0% and not more than 107.0% of CaCl2·2H2O.

Acid-Insoluble Matter Anhydrous: Not more than 0.02%; no particles per kilogram of sample greater than 2 mm in any dimension.

Arsenic Not more than 3 mg/kg.

Fluoride Not more than 0.004%.

Lead Not more than 5 mg/kg.

Magnesium and Alkali Salts Anhydrous: Not more than 5.0%; Dihydrate: Not more than 4.0%.

Calcium Chloride Uses:

Calcium Chloride in Food
Calcium chloride is added to brewing liquor which is deficient in minerals, because calcium ion is one of the most influential minerals in the brewing process. It affects the acidity of wort and affects the function of yeast. And calcium chloride can bring sweetness to brewed beer.

As a food ingredient, calcium chloride acts as a multi-valent chelating agent and curing agent. It has been approved by the European Union as a food additive and E code is E509. What the FDA considers to be "generally recognized as safe" (GRAS). It is estimated that 160 to 345 milligrams of calcium chloride food additives are consumed per person per day.

Calcium chloride can be used as a curing agent for canned vegetables. It also solidifies soybean curd to form tofu and reacts with sodium alginate to form caviar-like pellets on vegetable and fruit juices. Add electrolyte to sports drinks or soft drinks, including bottled water. Because calcium chloride itself has a very strong salty taste, it can be used instead of salt in the production of pickled cucumber without increasing the effect of sodium content in food. Calcium chloride is used to slow the freezing of caramel in chocolate bars filled with caramel.

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