What are the applications of calcium chloride dihydrate in the food industry?

Mechanism of action: Calcium ions (Ca²⁺) can combine with polysaccharides such as pectic acid and alginate in plant-based ingredients to form a gel network structure and promote coagulation and molding.

Coagulation and Gelation

Mechanism of action: Calcium ions (Ca²⁺) can combine with polysaccharides such as pectic acid and alginate in plant-based ingredients to form a gel network structure and promote coagulation and molding.

Typical applications:

Soybean product processing: used to replace traditional gypsum (calcium sulfate) in the production of tofu and dried beans, the dosage is usually 0.1%-0.3% of the mass of soybeans. Compared with gypsum, calcium chloride solidifies faster, and the texture of tofu is more delicate and elastic, for example, it is often used in the production of lactone tofu in combination with gluconate -δ- lactone.

Seaweed products: In seaweed cooler and carrageenan jelly, Ca²⁺ forms a stable gel with alginate to enhance the hardness and elasticity of the product, such as the molding process of commercially available ready-to-eat seaweed salad.

Calcium fortification and nutritional supplementation

Nutritional Characteristics: Calcium chloride dihydrate contains about 27.3% Ca element (in anhydrous substance), which is easily soluble in water and has high absorption rate, and conforms to the standard of food nutritional fortifier (GB 14880).

Applications:

Beverages and dairy products: add 0.05%-0.1% in sports drinks to replenish electrolytes lost during exercise; add calcium chloride to some low-fat milk and plant milk (e.g. oatmeal milk) to strengthen the calcium content and improve the stability of proteins to prevent precipitation.

Solid food: cookies, bread add 0.02%-0.05%, not only calcium, but also enhance the tenacity of the gluten network, improve the baking quality.

Anti-corrosion and freshness preservation function

Principle of action: By increasing the osmotic pressure of food, inhibiting the activity of microbial intracellular enzymes, prolonging the shelf life; at the same time, Ca²⁺ can be combined with the pectin substances in fruits and vegetables to maintain the cellular structure and delay the softening.

Practical application:

Pickled vegetables: add 0.1%-0.2% calcium chloride to the brine of pickled cucumber and kimchi, which can not only maintain the crispness of vegetables (prevent pectin degradation), but also inhibit the growth of stray bacteria and reduce the generation of nitrite.

Ready-to-eat seafood: squid, shrimp and other aquatic products processing, soaked in 0.5% calcium chloride solution can prevent water loss after thawing (water retention improved), while inhibiting bacterial reproduction, to extend the period of refrigeration.

Texture improvement and water retention

Meat processing: add 0.03%-0.05% in sausage, ham and other products, when used in combination with phosphate, it can enhance the water retention of muscle protein, reduce the loss of cooking, so that the meat is more tender (such as the tenderization process of Western-style bacon).

Noodle products: add 0.02% to instant noodles and frozen noodles, it can enhance the elasticity of gluten, prevent breaking when cooking, and improve the taste (e.g. the production process of Japanese udon noodles).