Packed in 30 kg bags.
Sphere of application
Calcium chloride is used in food industry as food additive E509, mainly used as firming agent in food products. Usage of food additive Е509 (calcium chloride) is regulated in production of cheese, cottage cheese, dry milk, jam, jelly, marmalade, preserved vegetables and fruit.
In dairy industry, calcium chloride (Е509) is used in production of fermented dairy products and plays an important role in curd formation. Addition of calcium chloride increases the yield. It compensates for low calcium content in milk, as well as for its loss after pasteurization, effects the duration of formation and taste of curd, as calcium ions promote protein binding.
Lime water (saturated calcium hydroxide solution) is often added to cream when separating it from whole milk in order to lower its acidity before pasteurization and transformation to butter. Skim milk is then acidified to separate caseine, which is mixed with lime to get caseine glue. After fermentation of the rest of skim milk (serum) lime is added to extract calcium lactate that is used in medicine or as raw material for further derivation of lactic acid.