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As a leading 74% Calcium Chloride Food Grade supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What are the main uses of 74% Calcium Chloride Food Grade?
74% Calcium Chloride Food Grade has a lot of uses in the food industry. In the production of soy products, it is a good helper for coagulation - adding it to soy milk can make the protein gather together to become tofu and dried tofu. You can adjust the taste by adding more or less, and you can make tender or old tofu. It is indispensable for making soy products.
It can also supplement calcium. The calcium ions released when dissolved in water are easily absorbed by the human body, so it is often added to children's complementary foods, high-calcium beverages or meal replacement foods. It is suitable for the elderly and children who need calcium supplements.
It is also good at preserving freshness and protecting quality: when storing fruits and vegetables, use it to adjust the humidity and block microorganisms, so that the leaves can remain crisp and tender, and the berries will not spoil so quickly; when making canned food, it can also stabilize the shape of meat and vegetables, and it is not easy to fall apart after being stored for a long time, indirectly extending the storage time.
When it comes to baking and making jam, it becomes a good hand at adjusting the taste: adding a little when kneading bread dough can make the gluten more resilient, and the baked bread is fluffy and soft; adding it to jams and jellies can make them elastic and delicate, and taste good.
Even when making low-salt cheese, it can be used to replace part of the salt to adjust the taste and texture, helping to develop new food recipes. It’s just that you have to follow the regulations when using it and control the amount to ensure safety.
What are the precautions for using 74% Calcium Chloride Food Grade?
When using 74% Calcium Chloride Food Grade, you need to pay attention to some details. First, the dosage must be in accordance with the rules - the country has food additive standards (such as GB 2760), and the amount added to different foods is fixed. For example, the common dosage in soy products is between 0.1% and 0.3%. If you add too much, it will not only affect the taste, but also may be a safety hazard. Do not add more as you like.
Second, pay attention to the dissolution method when using it. This thing will release heat when it comes into contact with water. If you add solid directly to food, the local high temperature may damage the ingredients. It is best to dissolve it in cold water first, and then slowly add it to the food after it is dissolved. Especially when making soy products, baking and mixing dough, it is necessary to use it evenly after it is dissolved.
Third, it depends on the pH value of the food. Its effect may be affected in an acidic environment. For example, if you add it to juice or yogurt, it is best to try whether it will react with other ingredients first, and don't let the calcium precipitate, which is both wasteful and affects the quality.
Fourth, storage cannot be sloppy. This thing easily absorbs moisture. If it is placed in a humid place, it will not only clump, but also change its purity. Therefore, it must be placed in a sealed container in a dry and ventilated place, and the mouth must be sealed immediately after use.
Fifth, be careful when using it with other additives. For example, when using it with phosphates in meat products, the ratio must be calculated, otherwise the ions will affect each other, and the water retention and coagulation effects may be discounted. It is best to do a small test first to see if it is suitable.
Finally, be sure to identify the "food grade" label before use. Industrial grade products cannot be added to food. There may be impurities in them that are harmful to the human body. This must be remembered. Don't make the wrong thing. Ensuring food safety is the most important thing.
What is the quality standard of 74% Calcium Chloride Food Grade?
The quality standard of 74% Calcium Chloride Food Grade is related to the safety and effect of food application, which is extremely critical.
First of all, the main content is considered. As food-grade calcium chloride dihydrate (CaCl₂·2H₂O), its content must be stable at about 74%. This is the basis for ensuring the coagulation and stabilization of food. If the content does not meet the standard, it will affect the coagulation effect of tofu and the electrolyte supplementation of beverages.
Secondly, impurities are strictly limited. Heavy metals (in terms of Pb) ≤ 0.002%, arsenic (As) ≤ 0.0003%, and fluorine (F) ≤ 0.004%. If the impurities exceed the standard, they will be used in food and will endanger human health and cause safety problems through accumulation in the food chain.
Thirdly, the physical and chemical properties are regulated. The appearance should be white or grayish white flaky solids without obvious discoloration or impurities. The pH value must meet the regulations. Excessive acidity and alkalinity will affect the stability in the food system (such as soy products and beverages) and interfere with production and edible quality.
Fourth, the implementation standards must be followed and must comply with GB 22214-2008 "Food Additive Calcium Chloride". From production to inspection, the entire process must be controlled according to the standards to ensure that it can effectively play the role of stabilizer, coagulant, etc. in food processing, while ensuring food safety and protecting consumer health.
What is the difference between 74% Calcium Chloride Food Grade and other concentrations of calcium chloride?
There are many differences between 74% Calcium Chloride Food Grade and other concentrations of calcium chloride.
In terms of purity, 74% Calcium Chloride Food Grade strictly controls impurities according to national standards, and has extremely low content of heavy metals and free alkali, and is specially made for food; the purity of industrial-grade calcium chloride varies, with many impurities, and cannot be used in food.
In terms of use, 74% Calcium Chloride Food Grade can be used for tofu coagulation, food calcium supplementation, fruit and vegetable preservation, and is also used for baking and jam to improve texture; high-concentration anhydrous calcium chloride has strong hygroscopicity and is mostly used for industrial drying and snow melting, and low-concentration industrial products are commonly used in water treatment and road dust prevention.
In terms of physical and chemical properties, 74% calcium chloride releases heat gently when it comes into contact with water, releases calcium ions slowly, and is suitable for food processing; high-concentration ones release heat violently, release calcium quickly, and easily destroy food ingredients.
In terms of regulation, food-grade must be marked as "food additives", and there are regulations for use and storage; misuse of industrial-grade calcium chloride endangers food safety.
In short, due to different concentrations, the two have very different properties, uses, and safety standards, and cannot be mixed.
How to store 74% Calcium Chloride Food Grade?
This agent needs to be stored in a sealed container in a dry and ventilated place, away from light and cool, with appropriate temperature and humidity.
Because it is hygroscopic, it is easy to deliquesce and agglomerate if left open, so the bag mouth must be tied tightly or the bottle stopper must be tightly closed after opening to prevent moisture from invading and damaging its purity.
Avoid storing it with acids and oxidants to avoid chemical reactions; it should also not be mixed with food and medicine to prevent accidental contact and misuse. The storage floor needs to be raised, at least 30 cm away from the wall, to avoid ground moisture from invading.
Before use, the integrity of the packaging needs to be checked. If agglomerates are found, it can be ground and used after passing the inspection. However, it cannot be used if the properties change (such as discoloration or odor). It needs to be used in batches according to the "first in, first out" principle, and the storage records must be kept to ensure traceability, so as to ensure its quality and safety.
