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Product Details:
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| Chemical Formula: | CaCl2 | Molecular Weight: | 111 |
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| CAS No.: | 10043-52-4 | EINECS No.: | 233-140-8 |
| Melting Point: | 772 ℃ | Boiling Point: | 1600 ℃ |
| Water Solubility: | Easily Soluble In Water, Exothermic When Dissolved | Density: | 2.15 G/cm³ |
Dihydrate CaCl2 Calcium Chloride Food Additive 25 KG / BAG White Flakes Food Grade
Calcium chloride, a salt of the elements chlorine and calcium, with the formula CaCl2. Slightly bitter, tasteless. It is a typical ionic halide, white, hard fragments or particles at room temperature.
Common applications of calcium chloride include brine for refrigeration equipment, road deicing agents, and desiccant. Some studies have shown that the composite adsorbent prepared by loading calcium chloride on molecular sieve has better adsorption performance and stability than the single adsorbent.
| Item | Calcium Chloride Dihydrate |
| CAS | 10035-04-8 |
| Chemical Formula | CaCl2.2H2O |
| Purity as CaCl2 | 74%min. |
| Alkalinity as Ca(OH)2 | 0.2%max. |
| Total Alkali Chloride (as NaCl) | 5.0%max. |
| Water Insoluble | 0.15%max. |
| Fe | 0.006%max. |
| PH | 7.5-11.0 |
| Total Magnesium (as MgCl2) | 0.5%max. |
| Sulfate(as CaSO4) | 0.05%max. |
| Appearance | White flake,powder,granule,pellet |
| Standard Packaging | 25kgs/1000kgs woven bags with PE liner inside |
| or according to customer's request |
As a food ingredient, calcium chloride can act as a polyvalent chelating agent and curing agent, and it has been approved by the European Union as a food additive, E code E509. It is considered by the U.S. Food and Drug Administration to be "Generally recognized as safe" (GRAS). It is estimated that the daily intake of calcium chloride food additive is 160 to 345 mg per person.
Calcium chloride as a curing agent can be used in canned vegetables. It also solidifies soy curds to form tofu, and can be used as an ingredient in molecular gastronomy by reacting with sodium alginate to form caviar-like pellets on the surface of vegetables and fruit juices. Added as an electrolyte to sports drinks or some soft drinks, including bottled water. Because calcium chloride itself has a very strong salty taste, it can replace salt for the production of pickled cucumbers without increasing the effect of sodium content of food. Calcium chloride's freezing point-lowering properties are used in caramel-filled chocolate bars to delay the freezing of caramel.
Calcium chloride is added to mineral-deficient beer brewing solution because calcium ions are one of the most influential minerals in the beer brewing process, which affects the acidity of the wort and affects the role of yeast. And calcium chloride gives the brew its sweetness.
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