E509 - Calcium chloride

Origin

Calcium chloride (E509) is an inorganic salt composed of calcium and chlorine. It is naturally found in seawater and some minerals. Commercially, it is produced as a byproduct of the Solvay process (used to manufacture sodium carbonate) or by reacting hydrochloric acid with limestone.

Usage

In food, calcium chloride serves multiple purposes. It is used as a firming agent in canned vegetables and fruits, helping to maintain their texture during processing. It acts as an electrolyte in sports drinks. In cheesemaking, it helps to adjust the calcium content of milk, improving coagulation and curd firmness. It is also used as a flavoring agent and to control the freezing point of foods. In brewing, it is sometimes used to correct mineral deficiencies in the brewing water. It can also be used as a desiccant due to its hygroscopic properties.

Side Effects

Calcium chloride is generally recognized as safe (GRAS) by regulatory bodies when used in accordance with good manufacturing practices. Excessive consumption can lead to hypercalcemia, although this is rare from food sources. Direct contact with concentrated solutions can cause irritation to the skin and mucous membranes. The EFSA (European Food Safety Authority) has established an Acceptable Daily Intake (ADI) of 'not specified' meaning no limit is set due to its low toxicity. However, it is important to note that this ADI applies to its use as a food additive and not to other applications where exposure might be higher.

Regulatory Status

Calcium chloride (E509) is approved for use as a food additive in the European Union (EU) and the United States (US). It is listed in the EU's permitted food additives and is subject to purity criteria. In the US, it is regulated under the Code of Federal Regulations (CFR) as a GRAS substance. Its use is also permitted in many other countries worldwide, subject to local regulations and standards.