Salt And Calcium Chloride Added As A Firming Agent

Salt (sodium chloride) is a common mineral, often obtained from mining or evaporating seawater. Calcium chloride is a salt made from calcium and chlorine, also found naturally and produced by chemical reactions.

Manufacturers add salt for flavor and as a preservative. Calcium chloride is primarily used as a firming agent to help maintain the texture and prevent softening of foods, especially in canned vegetables and beans, as well as in cheese making.

Both salt (sodium chloride) and calcium chloride are Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. High intake of sodium, primarily from salt, is linked to high blood pressure; the FDA Daily Value for sodium is 2,300 mg. Calcium chloride is generally safe in the amounts used in food, though very high intake could lead to digestive upset. JECFA has evaluated both substances.