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Also known as: pickle crisp, E509, calcium salt
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is primarily used as a firming agent in canned vegetables and pickling, and as an additive in cheesemaking and brewing.
Yes, it is a mineral salt and contains no animal-derived ingredients.
It must be kept in a vacuum-sealed or very tight airtight container, as it naturally attracts water vapor from the air and will dissolve itself if left exposed.
No, they serve different purposes. Regular salt (sodium chloride) is for flavor and preservation, while calcium chloride is for texture and firming.
Yes, food-grade calcium chloride meets strict purity standards and is free from heavy metals and contaminants found in road-salt versions.
Generally, 1/8 to 1/4 teaspoon per quart jar is sufficient to maintain crunchiness.
In small amounts, it is undetectable, but in higher concentrations, it can impart a salty or slightly bitter metallic taste.
Pasteurization can damage the natural calcium in milk; adding calcium chloride helps the rennet create a firmer, more stable curd.
It is stable at freezing temperatures, but it is usually stored as a dry solid at room temperature.
calcium chloride is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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Yes, it is a mineral compound and naturally gluten-free.