The average intake of calcium chloride as food additives has been estimated to be 160–345 mg/day.
[13] Calcium chloride is permitted as a food additive in the
European Union for use as a
sequestrant and
firming agent with the
E number E509. It is considered as
generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.
[14] Its use in
organic crop production is generally prohibited under the US
National Organic Program.
[15]
In
marine aquariums, calcium chloride is one way to introduce
bioavailable calcium for calcium carbonate-shelled animals such as
mollusks and some
cnidarians.
Calcium hydroxide (kalkwasser mix) or a
calcium reactor can also be used.
As a
firming agent, calcium chloride is used in canned vegetables, in firming
soybean curds into
tofu and in producing a
caviar substitute from vegetable or fruit juices.
[16] It is commonly used as an
electrolyte in
sports drinks and other beverages, including bottled water. The extremely
salty taste of calcium chloride is used to flavor
pickles without 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. Also, it is frequently added to sliced apples to maintain texture.
In
brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation.
In
cheesemaking, calcium chloride is sometimes added to processed (pasteurized/homogenized) milk to restore the natural balance between calcium and protein in
casein. It is added before the coagulant.
Calcium chloride is used to prevent
cork spot and
bitter pit on apples by spraying on the tree during the late growing season.
[17]