Calcium chloride in food

We are becoming more and more allergic to synthetic compounds in food. Unfortunately, e.g. abbreviations are used to save space on the packaging. One of them is E509, i.e. calcium chloride. It is an artificially synthesized substance, but completely harmless. CaCl2 is composed of calcium and chloride ions. Both play an important role in the body. Calcium enables the nervous system and muscles to work and builds bones. Chlorine, in turn, is responsible for the ionic balance and the action of gastric juice.

Food calcium chloride can be found in dairy products - cheeses and condensed milk, as well as in preserves - jams and jellies. It acts on the intestine similarly to vitamin D3, increasing the absorption of calcium. In addition, it is a regulator of acidity and improves the firmness of food. Due to these features, it is often used in molecular gastronomy. Do not confuse the food CaCl2 with the industrial certificate. This one is used to clear snow from roads without the risk of physiological drought for nearby plants.

Technical calcium chloride available at distripark.com

*This article is for informational purposes only. The presented description, in particular the use of the products, is exemplary and constitutes non-binding information about the characteristics and possibilities of their use/application. In any case, before using the product, consult a specialist whether the specific use is safe and justified. We do not bear any responsibility for the use of the proposed solutions, even in very similar situations.