Used calcium chloride food 100 g

Calcium chloride, CaCl2 - calcium salt of hydrochloric acid. Registered as a food additive E509.

Considered harmless (as an additive). Colorless crystals with a density of 2.51 g/cm?, melting point 772 °C. Has high hygroscopic properties. Solubility (g per 100 g H2O): 74 (20 °C) and 159 (100 °C). Aqueous solutions of calcium chloride freeze at low temperatures (20% at -18.57 °C, 30% at -48 °C).

Usedin the production of cheese, cottage cheese, milk powder; jam, jelly, marmalade; canned vegetables and fruits. In the dairy industry, calcium chloride (E-509) is used in the production of fermented dairy products and plays a large role in curd formation. The addition of calcium chloride leads to an increase in the yield of the final product.

It compensates for the low level of calcium in milk, as well as its loss after pasteurization, affects the duration of formation and taste of the curd, because Calcium ions promote protein binding.

Packaging: from 100 g, 1 kg, 25 kg.