Food Grade Calcium Chloride for Beer Brewing and Canned Food Firming Agent Compliant with GB 25584-2010

As a direct supplier of food-grade calcium chloride, our product strictly complies with the Chinese National Food Safety Standard GB 25584-2010 "Food Additive - Calcium Chloride" or international standards like FCC. We ensure that all parameters, including purity, heavy metals, fluoride, magnesium, and alkali salts, fully meet the highest safety specifications of the food industry.

In the beer brewing industry, food-grade calcium chloride plays a dual critical role as a "water chemistry adjuster" and "enzyme activator." The chemical composition of brewing water profoundly impacts mashing efficiency, yeast metabolism, and the final beer's flavor profile. If the water source is deficient in calcium ions, adding calcium chloride effectively lowers the mash pH (typically to the ideal range of 5.2-5.5). This creates the optimal environment for the action of amylase and protease enzymes, promoting thorough saccharification and increasing wort yield. Simultaneously, an appropriate calcium ion concentration protects the thermal stability of alpha-amylase, precipitates oxalates from the wort (preventing "beer stone" formation later), and aids yeast flocculation, resulting in brighter beer.

In the manufacturing of canned fruits and vegetables, jams, and pickled products, food-grade calcium chloride is a recognized and highly effective "texture hardener" or "crisping agent." Fruits and vegetables that have undergone blanching or cooking experience significant degradation of pectin in their cell walls, leading to tissue softening, especially under acidic conditions. Adding trace amounts (typically 0.1%-0.3%) of calcium chloride allows the released calcium ions (Ca²⁺) to cross-link with pectin molecules in the cell walls and middle lamella, forming a stable calcium pectate gel network. This effectively reinforces the cell wall structure of the plant tissue, significantly enhancing the product's firmness and crispness, improving its mouthfeel, and effectively reducing mushiness and deformation during sterilization, storage, and transportation. This is crucial for maintaining the integrity of canned strawberries, the upright structure of fillings in apple pies, and the distinct texture of vegetable chunks in potato salad.

We adhere to a direct-from-manufacturer supply model, eliminating intermediaries. This not only ensures competitive pricing but also guarantees full quality control and traceability from the production line to the end-user, safeguarding your food safety.