Calcium Chloride And Naturally Derived Citric Acid

Calcium chloride is a salt made from calcium and chlorine. It is often produced industrially. Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes, but it is typically produced commercially through the fermentation of sugar by specific molds.

Calcium chloride is used to firm fruits and vegetables, and in cheesemaking. Citric acid is used to add a sour taste and as a preservative. Together, they can act as acidity regulators and firming agents in processed foods such as canned vegetables, pizza sauce, and dips.

Both calcium chloride and citric acid are generally recognized as safe (GRAS) by the FDA. They are common food ingredients used in small amounts. Regulatory bodies like JECFA and EFSA have evaluated these substances. At typical dietary levels, they are not associated with adverse health effects.