Calcium Chloride - The versatile ingredient

In the food industry, calcium chloride is used as a firming agent, in canned vegetables, in firming tofu, and in molecular gastronomy, producing a caviar substitute from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles without increasing the food's sodium content. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars. Also, it is frequently added to sliced apples to maintain texture.

In brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. However, it affects flavor and chemical reactions during the brewing process and affects yeast function during fermentation.
In cheesemaking, calcium chloride is added to milk to restore the natural balance between calcium and protein in casein. It is put in before the coagulant.

Calcium chloride is used to prevent cork spot and bitter pit on apples by spraying on the tree during the late growing season.

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