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Product Details:
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| Name: | 74% Calcium Chloride | Grade: | Food Grade |
|---|---|---|---|
| MF: | CaCl2 | Appearance: | White Powder |
| CAS No.: | 10043-52-4 | EINECS No.: | 233-140-8 |
| High Light: | 233-140-8 Calcium Chloride Food Grade,10043-52-4 Calcium Chloride Food Grade,74% calcium chloride dihydrate |
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Food Additive Calcium Chloride 74% Food Grade Calcium Chloride Dihydrate
The molecular formula of food additive calcium chloride is CaCl2 or CaCl2·2H2 O, and the relative molecular masses are 110.99 and 147.02, respectively. Calcium chloride can coagulate soluble pectin into gel-like insoluble calcium pectate, maintaining the brittleness and hardness of processed fruit and vegetable products; it exists in various tissues of the human body in the form of salt, and has the excitability of regulating nerve, myocardium and muscle. Participate in various physiological functions such as muscle contraction, cell secretion, blood coagulation, etc.; like calcium sulfate, it can also be used as a coagulant in the production of soy products.
| Calcium Chloride Food Grade | ||
| Analysis Items | Specifications | |
| Calcium Chloride(as CaCl2 ) ≥ | 74% | 77% |
| Magnesium & alkali metal chloride(as NaCl) %≤ | 4 | 4 |
| Sulphate(as SO42-) %≤ | 0.25 | 0.25 |
| Alkalinity (as Ca(OH)2) %≤ | 0.25 | 0.25 |
| water insoluble %≤ | 0.2 | 0.2 |
| Pb ppm≤ | 10 | 10 |
| Arsenic(as As) ppm≤ | 3 | 3 |
In the production of tofu, calcium chloride is used as a coagulant, the usage amount is 20-25g/L soy milk, and the usage content of calcium chloride solution is 4%~6%. Soaking fruits and vegetables with calcium chloride solution will result in good brittleness and color after sterilization. Such as canned foods such as apples, whole tomatoes, soft vegetables, winter melons, etc.
Anhydrous Calcium Chloride ≥74% Flakes, Powder
Dihydrate Calcium Chloride ≥94% Granule, Powder
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