Ingredient

Calcium Chloride And Rennet

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Source
Animal-derived
Allergen
No
Role in food
Calcium chloride is used in cheesemaking to help firm the curd and improve yield. …

What it is

Calcium chloride is a salt that is naturally found in minerals and seawater. It is produced commercially by reacting limestone (calcium carbonate) with hydrochloric acid. Rennet is a complex of enzymes, traditionally sourced from the stomach lining of young ruminant animals, but can also be produced through microbial fermentation or genetic engineering.

Why it's used

Calcium chloride is used in cheesemaking to help firm the curd and improve yield. Rennet is essential for coagulating milk proteins, forming the curd necessary for cheese production. They are most commonly found together in various types of cheese and cheese-based products like pizza.

Health notes

Calcium chloride is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is considered a source of calcium and chloride, which are essential nutrients. JECFA and EFSA have evaluated calcium chloride and established acceptable daily intakes. Rennet, when derived from animal sources, is a natural enzyme. Microbial or plant-based rennets are also used. There are no widespread health concerns associated with the typical consumption of these ingredients in food.

Allergen info

Calcium chloride is not a major allergen. Rennet, if derived from animal sources, is not one of the nine major allergens. However, the milk used to make cheese is a major allergen.

Products containing Calcium Chloride And Rennet

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Chunks Of Hard Cheese Mozian & Associates, Inc. Chunks Of Hard Cheese Cheese High in sodium — 23% DV per serving High in saturated fat — 22% DV per serving 321kcal 17.9Protein 25Fat 3.6Carbs Schnuck Markets, Inc. Pizza, Sausage Pizza High in sodium — 32% DV per serving High in saturated fat — 25% DV per serving 240kcal 11.2Protein 11.2Fat 23.2Carbs Schnuck Markets, Inc. Pepperoni Pizza Pizza High in sodium — 39% DV per serving High in saturated fat — 40% DV per serving 237kcal 9.2Protein 11.2Fat 21.7Carbs Schnuck Markets, Inc. Cheese Pizza Pizza High in sodium — 36% DV per serving High in saturated fat — 25% DV per serving 228kcal 11.0Protein 9.0Fat 24.8Carbs Schnuck Markets, Inc. White Sausage & Pepperoni Pizza Pizza High in sodium — 34% DV per serving High in saturated fat — 30% DV per serving 248kcal 11.2Protein 12Fat 22.4Carbs Pandebono Colombian Style Cheese Bread, Colombian Style Intermark Foods, Inc Pandebono Colombian Style Cheese Bread, Colombian Style Breads & Buns High in saturated fat — 35% DV per serving 260kcal 12.9Protein 14.3Fat 18.6Carbs Ad-Visor Salvadorean Quesillo Cheese, Salvadorean Quesillo Cheese 210kcal 17.5Protein 12.3Fat 3.5Carbs Colombian Style Cheese Bread, Colombian Style Intermark Foods, Inc Colombian Style Cheese Bread, Colombian Style Breads & Buns High in saturated fat — 35% DV per serving 257kcal 12.9Protein 14.3Fat 18.6Carbs Ad-Visor Queso Duro Blando Con Loroco Semisoft Cheese With Loroco, Queso Duro Blando Con Loroco Cheese High in saturated fat — 25% DV per serving —kcal 24.6Protein 28.1Fat 0Carbs Montalvan's Sales Pupusas Filled Corn Tortilla With Pork Rinds, Beans And Cheese, Pork Rinds, Beans And Cheese Frozen Bread & Dough High in saturated fat — 25% DV per serving 245kcal 5.3Protein 11.7Fat 27.7Carbs Mozian & Associates, Inc. Queso Rallado 100% Nicaraguense Cheese High in sodium — 23% DV per serving High in saturated fat — 22% DV per serving 321kcal 17.9Protein 25Fat 3.6Carbs Anacom General Corp. Quesos Lo Nuestro Queso Duro Blando Semisoft Cheese, Quesos Lo Nuestro Cheese 351kcal 21.1Protein 28.1Fat 0Carbs
Salt (12 products) Water (10 products) Sugar (6 products) Milk (6 products) Lactic Cultures (5 products) Yeast (4 products) Onion Powder (4 products) Garlic Powder (4 products) Cheese Culture (4 products) Part-skim Milk (4 products)

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.