Calcium Chloride And Citric Acid

Calcium chloride is a salt made from calcium and chlorine. Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. Both are commonly produced industrially for use in food.

Calcium chloride is often used to firm fruits and vegetables, like in canned tomatoes, and as a firming agent in cheese making. Citric acid is used to add a sour taste, as a preservative, and to help other ingredients blend together. They are often found together in canned vegetables, dips, and sauces.

Calcium chloride and citric acid are both generally recognized as safe (GRAS) by the FDA for use in food. They are common components of the diet and are not associated with adverse health effects at typical intake levels. Both substances have been evaluated by international bodies like JECFA and EFSA.