Calcium Chloride Added To Maintain Firmness

Calcium chloride is a salt made from calcium and chlorine. It is found naturally in minerals and is also produced commercially. It is often made by reacting calcium carbonate (like limestone) with hydrochloric acid.

Manufacturers add calcium chloride to help foods maintain their firmness and texture, especially in canned fruits and vegetables. It is also used in cheesemaking to help coagulate milk proteins and in brewing to adjust water mineral content. You'll find it in canned beans, pickles, and some processed cheeses.

Calcium chloride is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium, an essential nutrient. JECFA and EFSA have evaluated calcium chloride and established acceptable daily intakes. At typical food levels, it is not associated with adverse health effects.