Calcium Chloride

The use of Calcium chloride (CaCl₂) is in a wide variety of food products. It includes cheese, tofu, and sports drinks because of its effectiveness as an anti-caking agent, stabilizer, and thickener.
For salt processing, its addition gives salty taste to pickles and other foods without supplementing sodium content. The firmness and shelf life od fruits and vegetables increase by spraying calcium chloride on them. Calcium chloride also adjusts for mineral deficiencies during the cheese-making process or even during beer brewing.

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