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Calcium chloride has many applications in the food industry where it is used either as food additive or as food processing agent. It is listed as a permitted food additive in the European Union for use as a sequestrant and firming agent, and considered as “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration. The main applications for calcium chloride in the food industry are:
It is used in the cheese making process to increase the size and strength of the curds. Calcium chloride is frequently added to milk at the start of cheese making as a coagulation aid. Milk can have different rennet coagulation abilities and this can be caused mainly by different particle sizes of casein, the main protein in milk. The higher the milk’s content of calcium, the bigger the casein particles will be. The bigger the particles are, the better the coagulation ability of the milk. Secondarily, casein particle size also influences the ease by which cheese curds shrink and releases whey. If the casein particle size is big, the network is open and coarse, and whey drains more readily.
Different factors influence the calcium content of milk; milk that is stored at low temperatures releases calcium. Thus the pasteurization process of heating and then rapidly cooling milk reduces calcium. Also late lactation season milk has low calcium. To compensate for precipitation of calcium, calcium chloride is frequently added to milk as it is an effective coagulant.
Calcium chloride can be used to correct mineral deficiencies in the brewing water. To ensure uniform taste regardless of processing location, beer brewers use sodium chloride to remove sodium alkalinity from water. The water is then re-mineralized in a controlled manner to improve taste. The use of calcium chloride affects flavour and chemical reactions during the brewing process, and can also affect yeast function during fermentation.
Calcium chloride can also be used as a firming agent in canned vegetables, in firming soybean curds into tofu. It is also commonly used as an electrolyte in sports drinks and other beverages, including bottled water. Calcium chloride is used to preserve pickles and it’s extremely salty taste flavours pickles while not increasing the food's sodium content.
International food producers such as FrieslandCampina and Krombacher chose Nedmag because our product is very pure and because have all the critical production factors firmly under control.
Nedmag has its own laboratory for the quality control of finished goods and for controlling the production processes. Modern analysis techniques, such as inductivelycoupled plasma (ICP-AES) and X-ray fluorescence spectrometry (XRF), are used to determine the various chemical elements. The analyses of the feed and food applications that the Nedmag laboratory carries out are checked each quarter by an external accredited laboratory.