Calcium Chloride 77% Food Grade Flake

CALCIUM CHLORIDE IS USED BY:
1.FRUIT AND VEGETABLE CANNERS AND PROCESSORS
2.INCREASES FIRMNESS OF FRUITS AND VEGETABLES
3.PREVENT BREAKUP DURING PROCESSING AND COOKING
4.CHEESE MANUFACTURERS
5.HELP COAGULATE THE CURDS
6.INCREASE FIRMNESS
7.REPLACE LOST CALCIUM
8.BOTTLING INDUSTRY
9.REDUCE SODIUM ALKALINITY
10.INSURE UNIFORM TASTE
Salt of food grade calcium and chlorine
Perfect for direct spherification and pickling
Commonly used to reduce alkalinity, as firming agent, adjust pH, cheese coagulation, make popping caviars
Keep sealed tightly and minimize air exposure
Canners and processors use calcium chloride to increase the firmness of fruits and vegetables to prevent breakup during processing and cooking. Apples, bananas, cherries, carrots, lima beans, olives, peppers, pickles, potatoes, and tomatoes are among the produce thus firmed.
At the present time, only cherry and olive briners are allowed to use a non food-grade calcium chloride.
In cheese manufacturing, food-grade calcium chloride is added to pasteurized skimmed milk to help coagulate the curds and increase firmness. The calcium chloride also replaces calcium chloride.
The bottling industry, namely soft drinks and beer, use food-grade calcium chloride to remove sodium alkalinity from water used in their formulations. The water is then remineralized to the desired levels. This operation insures uniform taste regardless of processing location.