Road surfacing
The second largest application of calcium chloride exploits hygroscopic properties and the tackiness of its hydrates. Calcium chloride is highly hygroscopic and its hydration is an exothermic reaction. A concentrated solution keeps a liquid layer on the surface of dirt roads, which suppresses the formation of dust. It keeps the finer dust particles on the road, providing a cushioning layer. If these are allowed to blow away, the large aggregate begins to shift around and the road breaks down. Using calcium chloride reduces the need for grading by as much as 50% and the need for fill-in materials as much as 80%.
Food
The average intake of calcium chloride as food additives has been estimated to be 160–345 mg/day. Calcium chloride is permitted as a food additive in the European Union for use as a sequestrant and firming agent with the E number E509. It is considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. Its use in organic crop production is generally prohibited under the US National Organic Program.
In marine aquariums, calcium chloride is one way to introduce bioavailable calcium for calcium carbonate-shelled animals such as mollusks and some cnidarians. Calcium hydroxide (kalkwasser mix) or a calcium reactor can also be used.
As a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles without 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. Also, it is frequently added to sliced apples to maintain texture.
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.
In cheesemaking, calcium chloride is sometimes added to processed (pasteurized/homogenized) milk to restore the natural balance between calcium and protein in casein. It is added before the coagulant.
Calcium chloride is used to prevent cork spot and bitter pit on apples by spraying on the tree during the late growing season
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