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Chemical Solutions’ Ca2, Calcium Chloride Food Grade Prills 94-96% CaCl2 are 25% more concentrated than the dihydrate calcium chloride (77% CaCl2) food grade currently on the market. Anhydrous calcium chloride delivers great value with twenty five percent more active ingredient with less water contained impurities than typical dihydrate calcium chloride food grade assuring you of the highest quality standards available.
Food grade Calcium chloride (E 509) are small white spherical prills, or pellets, of anhydrous calcium chloride.
Produced in an ISO 9000 certified manufacturing facility and is approved for use in both process and direct consumption, our Calcium Chloride (CaCl2) Food Grade meets (passes) or exceeds the rigid requirements of European Union Food Additive Regulations 231/2012 (E509), Food Chemical Codex 7th Edition 2011, 19thJECFA (1975) and 63rd JECFA (2004). Our Food Grade Ca2, passes the following test as well, ISO 9001, ISO 14001, and GMP+ certified, Issue date April 6, 2012.
Our Calcium Chloride for Beer, Cheese, and Water Conditioning is typically packaged in 25kg (55.125 lb) bags packaged forty (40) bags per pallet. nedMag Ca prills food grade have a minimum shelf life of 2 years, when stored in a dry area.
Calcium Chloride CaCl2 is a extremely versatile chemical compound. Its unique chemical physical characteristics ensure it is used in a variety of applications. Some of the markets and applications for our CaCl2 FG (Calcium Chloride Food Grade) are, Fresh Fruits and Vegetables, Dairy Products, Beer Production, Canned Foods, Desalination Process, as well as Beverages including electrolyte drinks and bottled water.
Fruit and Vegetables – Improving quality of fruit and improving length of life cycle from harvest to market, ultimately reducing storage decay of fruits and vegetables and improving profitability.
Pre and Post harvest Calcium Chloride application are used to delay aging, ripening, and to reduce post-harvest decay. Adding Food Grade Calcium Chloride (CaCl2 FG) improves firmness and resistance to softening by stabilizing membrane systems and formation of calcium pectates. CaCl2 increases the rigidity of the middle portion of the cell wall of the fruit, inhibiting the degradation of the cell wall and improves skin strength, tone, color and texture which helps prevent “bruising”.
Calcium treated fruit can have improved, appearance, aroma, flavor, and texture after harvest. Eating quality and customer acceptance is improved when fruits and vegetables are treated either post or pre harvest using various Calcium solutions.
Post-harvest dips in Calcium Chloride solution controls ripening, softening, and decay. Stabilizing and strengthening cell walls making various fruit more resistant to harmful enzymes and improves storability. CaCl2 can be used in a wide range of produce and the market potential is greatest for apples, potatoes, and sensitive fruits like fresh cut melons, strawberries, peaches, and pears.
Specific benefits from treating with Food Grade Calcium Chloride for the following Produce:
Apples - sliced or whole, retains firmness, decreases storage break down, and reduces cork spotting and bitter pit. When CaCl2 is applied during growing season as a foliar spray, firmness, acidity, and juiciness rating of apples can be improved. Early application of food grade calcium chloride improves the following varieties of apples; Granny Smith; Golden Delicious; Mutsu; Gravenstein; Yellow Newton; Jonathan; Macintosh; Cortland; and Red Delicious. These varieties are typically calcium deficient and can benefit from pre-harvest treatment. A single post harvest dip of calcium chloride solution (typically 1%, 3% or 6% solution of CaCl2) is effective for treating various fruits and vegetables. Reducing postharvest decay, delays aging and ripening, controls development of physiological disorders. Treating apples with CaCl2 increases calcium content which improves nutritional values. The ability to increase ripening time post harvest is significant to commercial value, it provides for longer freight travel allowing a larger market reach. Any improvement in shelf life directly improves profits at retail markets. The demand by consumers for premium quality produce is steadily increasing, calcium chloride application helps achieve this goal providing consumers a better product and grocery stores improved selling cycle.
Strawberries - whole or sliced, extends shelf life, slows down rate of decay. Treatment maintains firmness of fruit for extended periods, retards mold when foliar application of Calcium Chloride is part of packaging process. Typically post harvest dip into 1% solution of Calcium chloride will provide benefit.
Peaches - reduces brown spotting, quality of the fruit is improved, fruit stays fresh longer, increases levels of neutral sugar in the fruit when treating with Calcium Chloride. It is recommended that peaches be treated while still on the trees throughout the growing season with a CaCl2 solution of between 1% and 6%.
Pears - (Anjou, Bartlett) , whole and sliced, our Calcium helps maintain freshness and firmness. Calcium chloride sprays reduce black or hard abnormalities and improves firmness.
Oranges - (Citrus), improves quality can delay maturity with pre harvest CaCl2 application
Pineapples - especially Smooth Cayenne variety that are grown in Florida benefit from post harvest soaking in solution of Calcium Chloride Food Grade to maintains firmness and prolong ripening for longer transit, and market shelf life.
Melons – Cantaloupe and Honey Dew, fresh cut, shelf life extended to reduce lost inventory due to over ripening. Firmness is greatly improved resulting in greater consumer acceptance of freshly cut slices of melon treated with chloride (Calcium – CaCl2). Simply put, calcium treatment reduces the metabolism rate and keeps the fruit fresher longer.
Carrots - fresh cut carrot sticks, sliced, and shredded carrots treated with CaCl2 solution post process helps reduce discoloration to improve market (consumer) appeal
Tomatoes - prolongs firmness at point of retail. Calcium chloride is a critical nutrient for the growth of tomatoes. Foliar application of a calcium chloride solution to fruit during growth period considerably improves quality of produce. Treatment with CaCl2 produces greater degree of fruit firmness when compared to Ca(NO3) 2.
Mushrooms - whole and sliced, minimizes browning, and provides white, firm mushrooms when treated post harvest (post process pre packaging) with a solution dip of calcium chloride.
Potatoes - (and other root vegetables, including sweet potatoes), reduces darkening, pathogen, germination, and sporulation. Calcium treatment is especially effective in preventing darkening of cut (French fries) and sliced potato and sweet potato products. It has also been noted that Calcium Chloride treatment of french fries protects the cellular structure reducing damage during deep frying. The stages of post harvest, preparation and processing can all benefit from the introduction of solution made up of Chemical Solutions Calcium chloride (CaCl2 – nedMag Ca Prills).
Beer – Conditioning of water, adjusting mash pH and water hardness
Beer brewing water can be adjusted by adding Food Grade Calcium Chloride known as “brewing salts”. Beer is typically 90% water so it is very important to get the balance correct.
Calcium Chloride in beer manufacturing is used to overcome deficiencies or overabundance of ions. Adding CaCl2 Food Grade lowers the pH and is useful for adding if water is low in chlorides (Food Grade Calcium).
Typically pale beer is low in Calcium and dark is relatively high in Calcium Chloride (CaCl2 – FG). Getting the mash pH to the correct zone is important so is getting the required flavor profile. Calcium chloride helps the mash enzymes and has many positive effects. Calcium has beneficial effect on the precipitation of wort proteins, both during mashing and during the boil. Calcium ions protect the enzyme a-amylase from inhibition by heat.
The drop in pH encouraged by Calcium ions in the mash and copper helps afford the wort and subsequent beer produced a greater resistance to microbiological infection. Food Grade Calcium chloride is used in place of Gypsum when sulfates are not desired. FG CaCl2 adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.
The presence of calcium chloride reduces color formation in the copper.
Ca2 is a registered trademark of NEDMAG Mining and Mfg.
Chemical Solutions’ Ca®, Calcium Chloride Food Grade Prills 94-96% CaCl2 – Bottled Water
Calcium chloride, CaCl2, is a salt of calcium and chlorine. It behaves as a typical ionic halide and it is solid at room temperature. Common applications include brine for refrigeration where it’s low freeze point (-59F) lets it work as a hydronic fluid; ice and dust control on roads; desiccant to remove moisture; and, in Food Grade form as a hardness additive for beverages.
In addition to providing improved taste profiles in bottled water, calcium chloride is added to a broad range of beverages and supplements, and, it is used in cardiac surgery.
Most people in the US consume less than the Recommended Daily Allowance (RDA) for calcium. Calcium intake through dairy product consumption has declined as other beverages replace milk or vegan diets do not include the rich sources of dairy based calcium found in yogurt, cheese, and milk. Calcium fortification of water or flavored waters can increase calcium intake without impacting caloric intake. The nutritional significance of calcium (Food Grade CaCl2) in bottled water is often questioned. The content in a serving of bottled spring water is usually less than 2% of the Daily Value. However, mineral water and fortified water could have calcium contents high enough to show on a Nutrition Facts Label. Electrolyte recovery drinks (Sport Drinks with CaCl2) typically have calcium chloride added and can provide a good source of calcium. It is important to note that calcium found in bottled water and drinks is Food Grade Calcium Chloride (Food Grade CaCl2) and not the typical and more readily available calcium chloride that is used for snow and ice control.
Many beverages add calcium chloride as part of their overall electrolyte replenishing formulation. In the United Kingdom, calcium addition is a regulatory mandated requirement in all bottled water products. Electrolyte/sport drinks provide a source of replenishment of electrolytes, including calcium chloride, which is lost through perspiration during heavy prolonged exercise.
Regular consumption of calcium fortified water can significantly reduce the effect of low dietary Ca intake on bone growth and mineralization.
Results from studies have shown that groups fed low dietary calcium and not supplemented with calcium in water had lower bone weight, bone ash weight, and bone ash calcium percentages, than did the test group supplemented with calcium in water.
Calcium content in flavored drinks or water can be increased without impacting acceptability in flavor profiles and taste perception.
In blind taste tests of popular bottled water brands, taste preference is linked to products that have had calcium chloride added. Typically locally sourced potable water that is distilled, purified, and filtered, which then added calcium chloride, magnesium chloride, and potassium bicarbonate, provided the most pleasing taste.
Chemical Solutions’ Ca®, Calcium Chloride Food Grade Prills 94-96% CaCl2 – Cheese Manufacturing
Calcium Chloride (chemical formula CaCl2) is a salt compound of one calcium and two chlorine atoms. It is highly soluble in water and is a deliquescent meaning that in dry form it has a strong affinity for moisture and if left unsealed, will absorb large amounts from the atmosphere and will in time form a liquid solution. CaCl2is a common additive in the food making industry. Common uses are for salty taste in sports drinks, as a preservative and to maintain firmness in canned vegetables, especially pickles, and in cheese making primarily when using processed – pasteurized milk.
Chemical Solutions’ Ca®, Calcium Chloride Food Grade Prills 94-96% CaCl2 are 25% more concentrated than the dihydrate calcium chloride (77% CaCl2) food grade currently on the market which makes it an excellent choice for making cheese, typically cow and goat milk hard cheese. The firmer setting provides foe easier cutting. Adding Calcium Chloride to milk brings the calcium content back into balance and will result in a firmer curd, making it much easier to cut and work with. Calcium Chloride (CaCI2) can easily be made into a salt solution, which is used in cheese making to restore the calcium balance of milk.
Milk can have different rennet coagulation abilities and this can be caused mainly by different particle sizes of casein, the main protein in milk. The higher the milk’s content of Calcium chloride (Food Grade – FG CaCl2), the bigger the casein particles will be. The bigger the particles are, the better the coagulation ability of the milk. Secondarily, casein particle size also influences the ease by which cheese curds shrink and releases whey. If the casein particle size is big, the network is open and coarse, and whey drains more readily.
Different factors influence the calcium chloride content of milk including product that is stored at low temperatures releases calcium. Thus the pasteurization process of heating and then rapidly cooling milk reduces calcium. Adding calcium chloride rebalances the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.
This will be noticeable by a slower coagulation of the milk after adding the Rennet, a softer, less stable curd and in some cases where the calcium levels are extremely low, no coagulation at all.
To compensate for precipitation of calcium, calcium chloride is frequently added to milk as it is effective, low cost, and has long shelf life.
Calcium chloride is typically required when using Goat’s Milk for cheese making, particularly when making hard cheeses, adding Calcium Chloride to get a firm curd as Goat’s milk goes through a natural homogenization process in the animal’s body and without CaCI2 it may produce a curd that is too weak. Calcium chloride is often also used with raw cow’s milk as well, as different feeding conditions; for example winter feeding, and the health of the animals can affect the calcium levels of the milk.
Typically the recommended measure is ¼ teaspoon of Food Grade Calcium Chloride per gallon of milk and the Calcium Chloride is normally added to the milk before the start of the cheese making. Some cheese companies even prefer to add the CaCI2 to the milk the day prior so that it has plenty of time to achieve the rebalancing, before starting the cheese making process.
Adding calcium chloride, is simply done by diluting CaCI2 in cool, distilled water, and stirred in evenly through the milk.
Calcium Chloride can also be used in brine solutions to balance the calcium levels between brine and cheese, which can prevent cheese ‘melting’ or going slimy when it is being preserved. This is a reasonably common issue and the addition of FG - CaCI2 to the mix is usually a reliable solution as it establishes an even balance and stops the calcium from being leeched from the cheese into the brine, causing the cheese to soften and melt.Please contact us to let us show you how our anhydrous calcium chloride food grade can help you to improve your products and reduce variables.