People would always asked the question, is there any calcium chloride in my canned tomato? Why they must put calcium chloride in my food? As a firming agent, calcium chloride used in canned vegetables is necessary, in firming soybean curds into tofuand in producing a caviar substitute from vegetable or fruit juices. It is commonly used as anelectrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles while not increasing the food's sodium content. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars.
In brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation. Calcium chloride is sometimes added to processed milk to restore the natural balance between calcium and protein in casein for the purposes of making cheeses, such asbrie, Pélardon and Stilton. Also, it is frequently added to sliced apples to maintain texture.
