About the application and regulations of food grade calcium chloride

Food grade calcium chloride is white powder or flake, odorless slightly bitter, strong hygroscopic, easily deliqued when exposed to air, easily soluble in water, water solution clear and transparent, while releasing a lot of heat, soluble in alcohol, acetone, acetic acid, etc.

As a food ingredient, calcium chloride can act as a polyvalent chelating agent and curing agent, and it has been approved by the European Union as a food additive, E code E509. It is considered by the U.S. Food and Drug Administration to be "Generally recognized as safe" (GRAS). It is estimated that the daily intake of calcium chloride food additive is 160 to 345 mg per person.

According to the provisions of FAO/WHO(1984), the scope and limit of calcium chloride use are as follows: canned tomatoes, 0.80g/kg in tablets, 0.45g/kg in whole (alone or combined with other coagulants, calculated as Ca2+); Canned grape and grapefruit, 0.35g/kg(alone or combined with calcium lactate, calculated as Ca2+); Canned green peas, strawberries, fruit salad, etc., 0.35g/kg(alone or combined with other coagulants, calculated as Ca2+); Jam and jelly, 0.20g/kg(alone or in combination with other coagulants, measured in Ca2+); Low-strength concentrated milk, sweetened condensed milk, thin cream, 2g/kg(for single use, based on anhydrous matter), 3g/kg(for combined with other stabilizers, based on anhydrous matter); Pickles, 0.25g/kg(alone or in combination with other coagulants); Regular cheese, 0.20g/kg(medium milk used).

In the United States, calcium chloride is used as a coagulant, mainly used in the production of jelly and tomato cans. In Japan, calcium chloride is used to solidify tofu, and the amount is 1% calcium. Only when necessary for food processing .