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Calcium Chloride (CaCl₂) (Food grade) - NOT for as is consumption)

Creates heat when dissolved, dissolve in cool liquid below 80ºF. Do not add water to calcium chloride. Add calcium chloride to the liquid.

1 level teaspoon to 1 quart of liquid makes a 1/2 percent solution (.5%)  

Order Calcium Chloride

Common applications: 

• A substitute for alum (aluminum sulfate)
• Pickles - To reduce softening during the processing, fresh cucumbers are placed in a tank containing a solution of .5% calcium chloride and 7.0% sodium chloride. 
• Apples - Immersing apples in a 3.0 - 8.0% calcium chloride solution reduces cork spotting and bitter-pit problems.
• Cherries - Brining sweet cherries in a 2.5 - 4% solution of calcium chloride preserves their firmness.
• Olives - Black Ripe and Greek olives are brined in a solution containing 0.5 - 1.0% calcium chloride to maintain their firmness. 

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Calcium chloride CAS Reg. No. 10043-52-4 (CaCl₂) is GRAS (generally regarded as safe) by the FDA as defined in the Code of Federal Regulations Title 21 Part 184 Section 1193 which states:

Calcium Chloride is used for many purposes including anti-caking agent, antimicrobial agent, pickling agent, firming agent, flavor enhancer, humectant, nutrient supplement, ph control agent, processing aid, stabilizer, thickener, synergist and texturizer.

Food Grade Anhydrous 94-97% Calcium Chloride Mini-Pellets

FOOD GRADE Calcium Chloride Mini-Pellets is a purified, pelletized product manufactured to meet, or exceed, the Food Chemicals Codex (FCC IV) monograph for solid calcium chloride.

Applications

Primarily used in post-harvest treatments of fruits and vegetables, food and beverage processing, and cheese production.

• 94-97% calcium chloride 
  
• Average pellet size: 1.5-2.0 mm
  
• Manufactured under the FDA's Good Manufacturing Practice Guidelines (GMP)
  
• Meets the Food Chemicals Codex (FCC IV) monograph for solid calcium chloride