Food‑grade calcium chloride solution is a high‑purity, food‑safe aqueous solution of calcium chloride, produced via purification and filtration to meet food additive standards. It is a versatile food additive used as a firming agent, coagulant, preservative, moisture retainer, and calcium fortifier.
Food-Grade Calcium Chloride Solution: Applications & Dosage
Main Food Applications
1. Fruit & vegetable firming
Used for pickles, canned fruits, vegetables, and fresh-cut produce to maintain crispness and prevent softening.
2. Cheese & dairy coagulation
Coagulant for cheese making, especially for curd formation in processed cheese and cottage cheese.
3. Tofu & soy products
Coagulant for tofu, bean curd skin, and other soy products, improving texture and yield.
4. Meat & seafood processing
Improves water retention, tenderness, and shelf life in processed meat, fish, and shrimp.
5. Beverages & brewing
Calcium fortifier for mineral water, sports drinks, and beer; stabilizes flavor and clarity.
6. Canning & pickling
Preservative and firming agent to extend shelf life and maintain texture.
7. Baking & dough improvement
Strengthens gluten, improves dough stability and baking performance.
Typical Dosage Guidelines
• Fruit/vegetable firming: 0.05% – 0.3% (in soaking solution or brine)
• Cheese coagulation: 0.02% – 0.1% (based on milk weight)
• Tofu production: 0.2% – 0.5% (based on soybean milk weight)
• Meat/seafood: 0.1% – 0.3%
• Beverages: 0.01% – 0.1%
• Canning/pickling: 0.05% – 0.2%
Food‑grade calcium chloride solution is GRAS (Generally Recognized as Safe) and approved for use in food processing worldwide, with dosage strictly following national food safety standards.
