94% Calcium Chloride Food Grade is mostly anhydrous calcium chloride (CaCl₂), which is widely used in the food field due to its high purity and sufficient calcium ion release: It can be used as a coagulant in the processing of soy products (such as tofu and dried tofu). Its strong coagulability can accelerate protein aggregation and release calcium more quickly than 74% dihydrate, which can adjust the hardness and elasticity of the finished product; in alginate foods (such as jelly and gel), it can react with alginate to form a gel structure to improve the taste and toughness. As a calcium enhancer, its high calcium content (about 360mg calcium per gram) is suitable for the production of high-calcium foods, such as adding it to biscuits, milk powder, and nutritional drinks to meet the calcium supplement needs of the population, and it has good water solubility and high calcium absorption rate. In food preservation and texture improvement, it can be used for post-harvest processing of fruits and vegetables (such as soaking strawberries and lettuce), delaying water loss and deterioration by maintaining cell osmotic pressure; adding it to meat marination can enhance water retention, improve the tenderness and elasticity of sausages and ham, and prevent the softening and falling apart of canned contents. In the baking field, it can be used as a dough regulator to enhance the toughness of the gluten network, prevent bread from collapsing during baking, and promote yeast fermentation efficiency; in the brewing industry, it is used to adjust the hardness of wort and improve the flavor stability of beer. In addition, because its hygroscopicity is stronger than that of 74% dihydrate, a small amount of it can be used as a desiccant in food packaging (independent packaging is required) to prevent cakes and nuts from getting damp, but the dosage standards must be strictly followed to ensure food safety. When using it, it should be noted that it releases heat violently when it comes into contact with water. It should be dissolved in water and cooled before adding to avoid damaging food ingredients.

94% Calcium Chloride Food Grade plays the following main roles in the food industry: As a coagulant, its high-purity anhydrous form releases calcium quickly, which can effectively promote the coagulation of protein in soy products (tofu, dried tofu), and the hardness of the finished product can be controlled by adjusting the dosage; in alginate foods (jelly, carrageenan products), it reacts with colloids to form a stable gel structure, giving it a chewy taste. As a calcium enhancer, it has a high calcium content (about 360 mg calcium per gram), is easily soluble in water and releases free calcium ions, and is often added to foods such as milk powder, biscuits, and nutritional drinks to supplement calcium for children, the elderly, and other groups, and has a good calcium absorption rate. In terms of texture improvement and preservation, when used in fruit and vegetable processing, it can delay water loss by maintaining cell osmotic pressure to keep it crisp and tender; in meat processing, it can enhance the water retention of muscle protein, improve the tenderness and elasticity of sausages and ham, and prevent canned ingredients from softening; at the same time, it can inhibit the growth of microorganisms and indirectly extend the shelf life of food. As a dough conditioner, adding it to bread, steamed buns and other doughs can enhance the toughness of the gluten network, improve the ductility and air retention of the dough, prevent collapse during baking, and promote yeast fermentation efficiency and improve the fluffiness of the finished product. In addition, due to its strong hygroscopicity, a small amount of it can be encapsulated in food packaging as a desiccant (independent packaging is required) to prevent cakes and nuts from getting damp, but it releases heat significantly when it comes into contact with water. When using it, it must be dissolved in water and cooled before adding to avoid damaging food ingredients, and the national standard for dosage (GB 1886.45-2016) must be strictly followed to ensure safety.

94% Calcium Chloride Food Grade has three advantages over other grades. First, it has the highest purity. Most of them are in anhydrous form, with a content of more than 94%, far exceeding industrial products. In addition, according to national standards, impurities such as lead and arsenic are strictly controlled, and the amount of heavy metals is very small, which is specially used for food; on the other hand, industrial grade has many impurities and heavy toxicity, and must not be used in food. Second, it has excellent performance. It releases calcium ions quickly when it comes into contact with water. It can quickly polymerize soy protein as a coagulant and strengthen gluten in baked goods, which is faster than 74% dihydrate. Third, it has abundant calcium sources, containing about 360mg of calcium per gram. It is easy for the human body to absorb when added to high-calcium foods. It has strong hygroscopicity, and encapsulation can keep cakes and nuts dry. Although industrial grade has good hygroscopicity, it cannot be eaten because of its impurities. Food grade 94% calcium chloride is based on purity, effectiveness, and safety, and is a good product for the food industry.

94% Calcium Chloride Food Grade, due to its high purity and strong hygroscopicity, needs to be stored carefully. It is advisable to place it in a sealed container, store it in a dry, ventilated, cool and dark place, avoid moisture intrusion, and prevent moisture from dissolving and caking. The temperature and humidity should also be paid attention to. Too high will easily dissolve, and too low may cause changes in properties. Avoid storing it with acids and oxidants to prevent biochemical reactions; do not mix it with food and medicine to avoid accidental contact and misuse. When storing, it is advisable to raise it off the ground and several inches away from the wall to avoid ground moisture. After taking it, seal it tightly and do not expose it. If caking is seen, it can be ground and reused after passing the inspection, but it cannot be used if the color and taste change. Adhere to the "first in, first out" method, take it according to batches, and record all storage matters in detail for traceability. In this way, its quality can be guaranteed to be pure and stable, and it can be used with peace of mind.

The preparation of food-grade 94% calcium chloride first takes high-quality calcium ore, crushes and screens it to obtain pure raw materials, or selects industrial by-product calcium sources for fine purification. The raw materials are put into the reactor, dissolved moderately with hydrochloric acid, and filtered out impurities such as magnesium and iron through neutralization and impurity removal processes to obtain a clear calcium salt solution. Then evaporate and concentrate the solution to saturation, cool and crystallize, anhydrous calcium chloride precipitates due to lack of water, and centrifuge to separate the solid and liquid. It is then put into the drying kiln and dried at high temperature to drive away the remaining water, so that its purity reaches 94%. The whole process must be in accordance with food-grade standards, and heavy metals and harmful substances must be strictly controlled, and each step must be inspected. The finished product is ground, screened, and packaged according to specifications, and finally becomes a good product that can be used in the food industry. The method emphasizes precise proportions and purification at each level to ensure that the quality is pure and harmless, which is suitable for diet.