Anhydrous calcium chloride is used primarily as a desiccant (moisture absorber) due to its hygroscopic nature.
Applications/uses
Firming agent: Helps maintain the texture and firmness of canned fruits, vegetables, and pickles by strengthening cell walls and preventing mushiness.
Cheese production: Improves the formation of cheese curds and increases yield by compensating for calcium loss during pasteurization.
Preservative: Extends shelf life in products like brined olives and canned vegetables by inhibiting microbial growth and enzymatic spoilage.
Molecular gastronomy: Used in spherification to create liquid spheres.
Electrolyte source: Found in sports drinks.
Calcium supplement: Acts as a calcium source in nutritional supplements and medications.
Intravenous therapy: Used in IV fluids to treat hypocalcemia (low blood calcium) and certain heart conditions.
Dialysis solutions: An ingredient in dialysis solutions.
Drug manufacturing: Used as a stabilizer in the production of certain medications and supplements.
Desiccant: Absorbs moisture to prevent degradation of sensitive pharmaceutical products and in laboratory settings.
Dietary Information: The product is suitable for the following nutrition:
Kosher, Halal, Vegetarian, Vegan
Allergen Free, GMO Free, Irradiation Free
Specifications
|
Grade |
Food Grade /FCC |
|
Description |
White hard fragments, granules or powder, it is deliquescent |
|
Identification |
Positive to the test of Calcium and Chloride |
|
Solubility |
It is soluble in water and slightly soluble in alcohol |
|
Acid Insoluble matter |
NMT 0.02% |
|
Magnesium & Alkali Metals |
NMT 5.0% |
|
Arsenic |
NMT. 3 mg/kg |
|
Lead |
NMT. 5 mg/kg |
|
Fluoride |
NMT. 0.004% |
|
Assay as CaCl2 |
NLT 93.0% & NMT 100.5% |
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