Calcium Chloride And Potassium Sorbate

Calcium chloride is a salt made from calcium and chlorine. It is often produced as a byproduct of the Solvay process, used to make soda ash. Potassium sorbate is the potassium salt of sorbic acid, a naturally occurring compound.

Calcium chloride is used as a firming agent in canned vegetables like pickles and olives, helping them maintain their texture. Potassium sorbate is a preservative that inhibits the growth of mold, yeast, and bacteria, extending the shelf life of foods like cheese, wine, and baked goods.

Both calcium chloride and potassium sorbate are approved for use in the United States. The FDA lists calcium chloride as Generally Recognized As Safe (GRAS). Potassium sorbate is approved as a food additive. Both substances have been evaluated by international bodies like JECFA and EFSA, which have established safety guidelines for their use. At typical consumption levels found in food, they are not associated with adverse health effects.