Calcium Chloride Nutrient

Synonym(s)

: Calcium; dichloride anhydrous, calcium chloride pellets, isocal

Mol. Formula

: CaCl2

EC / List no.

: 233-140-8

CAS no.

: 10043-52-4

Molecular weight

: 110,98

Calcium chloride consists of calcium and chloride components. The overly salty taste of calcium chloride is used to sweeten pickles without increasing the sodium content of the food. The freezing point depression properties of calcium chloride are used to slow the freezing of caramel in caramel-filled chocolates. It's also often added to sliced apples to preserve texture.

Application

»   It is used to prevent ice formation and to dissolve ice by lowering the freezing point of water.
»   It is widely used as a food additive, as an electrolyte in sports drinks and other beverages, including bottled water.
»   As a firming agent, it is used in canned vegetables, to turn soybean curds into tofu, to produce caviar substitutes from vegetable or fruit juices.
»   Calcium chloride is sometimes added to processed (pasteurized/homogenized) milk in brewing, sometimes to compensate for mineral deficiencies in brewing water, in cheese making, to restore the natural balance between calcium and protein in casein.
»   Calcium chloride is used by spraying the tree in the late growing season to prevent fungal spot and bitter gourd on apples.

Product Specifications

Physical and Chemical Properties
» Calcium chloride, white powder, has a hygroscopic appearance.
» Odorless.

Properties

Characteristics	Unit	Value	Condition
Melting point	°C	782
Boiling point	°C	1935
Density	g/cm3	2.15	20 °C
Solubility	g/ mL	0.745	20 °C, soluble with water
pKa		8-9
Viscosity	cP	3.34	787 °C
Refractive index		1.52