Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification. The hydrated salt can be dried for re-use but will dissolve in its own water of hydration if heated quickly and form a hard amalgamated solid when cooled. Anhydrous calcium chloride has been approved by the FDA as a packaging aid to ensure dryness (CPG 7117.02). Kelp is dried with calcium chloride for use in producing sodium carbonate. Laboratory and related drying operations ĭrying tubes are frequently packed with calcium chloride. It is added before the coagulant.Ĭalcium chloride is used to prevent cork spot and bitter pit on apples by spraying on the tree during the late growing season. In cheesemaking, calcium chloride is sometimes added to processed (pasteurized/homogenized) milk to restore the natural balance between calcium and protein in casein. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation. In brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. Also, it is frequently added to sliced apples to maintain texture. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars. The extremely salty taste of calcium chloride is used to flavor pickles without increasing the food's sodium content. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. Īs a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices. Its use in organic crop production is generally prohibited under the US National Organic Program. It is considered as generally recognized as safe (GRAS) by the U.S. Calcium chloride is permitted as a food additive in the European Union for use as a sequestrant and firming agent with the E number E509. The average intake of calcium chloride as food additives has been estimated to be 160–345 mg/day. Using calcium chloride reduces the need for grading by as much as 50% and the need for fill-in materials as much as 80%. If these are allowed to blow away, the large aggregate begins to shift around and the road breaks down. It keeps the finer dust particles on the road, providing a cushioning layer. A concentrated solution keeps a liquid layer on the surface of dirt roads, which suppresses the formation of dust. The second largest application of calcium chloride exploits its hygroscopic nature and the tackiness of its hydrates calcium chloride is highly hygroscopic and its hydration is an exothermic process. Calcium chloride was sprayed on this road to prevent weathering, giving it a wet appearance even in dry weather.
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