Salt And A Trace Of Calcium Chloride

Salt and a trace of calcium chloride is a mixture of two common mineral salts. Salt, primarily sodium chloride, is obtained from evaporated seawater, brine, or mined from underground deposits. Calcium chloride is a salt composed of calcium and chlorine, typically produced by reacting calcium carbonate (limestone) with hydrochloric acid.

Salt is widely used as a flavor enhancer and preservative in many foods, inhibiting microbial growth and modifying texture. Calcium chloride is often added as a firming agent, particularly in pickled vegetables and cheeses, and can also contribute to flavor and preservation.

Both salt (sodium chloride) and calcium chloride are recognized as Generally Recognized As Safe (GRAS) by the FDA for use in food. Salt is an essential nutrient, but high intake is associated with increased blood pressure; the FDA's Daily Value for sodium is 2,300 mg. Calcium chloride is generally considered safe at levels used in food and can act as a firming agent. Both ingredients have been evaluated by JECFA.