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Food Grade Calcium Chloride CaCl2 for Beer Brewing and Canned Food Firming Agent
| MOQ: | 10Tons |
| Price: | Please contact customer service |
| Standard Packaging: | Bagged and ton bags |
| Delivery Period: | About six weeks |
| Payment Method: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Capacity: | 100,000 tons per year |
Detail Information
Place of Origin
China
Brand Name
SiChun HongJian
Model Number
calcium chloride
Document
Chemical Formula:
CaCl2
Molecular Weight:
110.984
CAS Login Number:
10043-52-4
EINECS Login Number:
233-140-8
Melting Point:
772 ℃
Boiling Point:
1600 ℃
Water Solubility:
Easy To Dissolve In Water, Releases Heat Upon Dissolution
Appearance:
White Or Grayish White Particles Or Powders
Security Description:
S26；S39；S24；S22；S36
Highlight:
Food Grade Calcium Chloride
,Beer Brewing CaCl2
,Canned Food Firming Agent Calcium Chloride
Product Description
Food Grade Calcium Chloride for Beer Brewing and Canned Food Firming
Premium food-grade calcium chloride designed specifically for beer brewing applications and as a firming agent for canned foods, jams, and pickled products.
Quality Certifications & Standards
- Complies with Chinese National Food Safety Standard GB 25584-2010 "Food Additive - Calcium Chloride"
- Meets international FCC specifications and standards
- All parameters including purity, heavy metals, fluoride, magnesium, and alkali salts meet highest safety standards
Direct Manufacturing Advantages
Our direct-from-manufacturer supply model ensures competitive pricing while maintaining complete quality control and traceability from production to end-user application.
Applications in Beer Brewing
Water Chemistry Adjustment
Food-grade calcium chloride serves as both a water chemistry adjuster and enzyme activator in beer brewing. The chemical composition of brewing water significantly impacts mashing efficiency, yeast metabolism, and final beer flavor profiles.
Key Benefits in Brewing:
• Lowers mash pH to ideal range (5.2-5.5) when water is calcium-deficient
• Creates optimal environment for amylase and protease enzyme activity
• Promotes thorough saccharification and increases wort yield
• Protects thermal stability of alpha-amylase
• Precipitates oxalates to prevent "beer stone" formation
• Aids yeast flocculation for brighter beer
• Lowers mash pH to ideal range (5.2-5.5) when water is calcium-deficient
• Creates optimal environment for amylase and protease enzyme activity
• Promotes thorough saccharification and increases wort yield
• Protects thermal stability of alpha-amylase
• Precipitates oxalates to prevent "beer stone" formation
• Aids yeast flocculation for brighter beer
Applications in Food Processing
Texture Hardening Agent
In canned fruits, vegetables, jams, and pickled products, calcium chloride functions as an effective texture hardener and crisping agent. Fruits and vegetables that undergo blanching or cooking experience pectin degradation in cell walls, leading to tissue softening.
Mechanism of Action:
Adding trace amounts (0.1%-0.3%) of calcium chloride allows calcium ions (Ca²⁺) to cross-link with pectin molecules in cell walls, forming stable calcium pectate gel networks that reinforce plant tissue structure.
Adding trace amounts (0.1%-0.3%) of calcium chloride allows calcium ions (Ca²⁺) to cross-link with pectin molecules in cell walls, forming stable calcium pectate gel networks that reinforce plant tissue structure.
Food Application Benefits
- Significantly enhances product firmness and crispness
- Improves mouthfeel and texture quality
- Reduces mushiness and deformation during sterilization
- Maintains integrity during storage and transportation
- Essential for canned strawberries, apple pie fillings, and vegetable chunks
Quality Assurance
Our direct manufacturing approach eliminates intermediaries, ensuring competitive pricing while guaranteeing full quality control and traceability throughout the supply chain, safeguarding your food safety requirements.
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