Naturally Derived Calcium Chloride

Calcium chloride is a salt that occurs naturally in minerals and is also produced commercially. It is made by reacting limestone (calcium carbonate) with hydrochloric acid, or as a byproduct of the Solvay process for making sodium carbonate. It is a white crystalline solid that readily absorbs moisture from the air.

Manufacturers add calcium chloride to foods to firm up fruits and vegetables, such as in canned tomatoes and pickles. It is also used in cheesemaking to help coagulate milk proteins and in brewing to adjust water mineral content. It can also act as a flavor enhancer and is found in some processed foods like pizza and dips.

Calcium chloride is generally recognized as safe (GRAS) by the FDA for use in food. It is an important source of calcium, which is essential for bone health. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated calcium chloride and established an acceptable daily intake. It is not known to have significant adverse health effects when consumed in amounts typically found in food.