Why calcium chloride is used in canned vegetable?

Why calcium chloride is used in canned vegetable?

People would always asked the question, is there any calcium chloride in my canned tomato? Why they must put calcium chloride in my food? As a firming agent, calcium chloride used in canned vegetables is necessary, in firming soybean curds into tofuand in producing a caviar substitute from vegetable or fruit juices. It is commonly used as anelectrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles while not increasing the food's sodium content. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars.


As a beer water treatment additive Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides. Also used in Cheesemaking Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. 


CONTAINS: 2oz. Calcium Chloride

YIELD: Each 2oz. bottle contains enough Calcium Chloride to do 96 gallons of milk. 

DIRECTIONS: Using 1/8 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture. STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly. 

NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching. 

NOTE: Pickle makers can also use this to make crispy pickles as a replacement for Ball Pickle Crisp Ball Pickle Crisp is gone and is missed by many pickle makers.


Related post:http://blog.enfemenino.com/blog/seeone_636721_9850941/Toupee-s-blog/Why-calcium-chloride-is-used-in-canned-vegetable