Nedmag uses calcium chloride as a food additive or as food processing agent. It is important for the taste and shelf life of various food products. Calcium chloride is used in cheese making and beer brewing. Nedmag supplies high quality products which are tested in the in-house laboratory using modern analysis techniques, allowing the company to guarantee the best quality on a daily basis.
The mineral calcium chloride is a widely used additive for the production of cheese. It is used 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. Adding calcium chloride also increases the effectiveness of rennet. The ability of milk to form rennet may vary due to differences in the size of casein particles, the most important protein in milk. The higher the calcium content of the milk, the larger the casein particles are. The larger the particles, the better the milk can form rennet. The size of casein particles also affects the whey yield, thus preserving this essential component. For large casein particles, the network is open and coarse, and the whey flows out more easily.
"Efficient production of cheese with calcium chloride"
Various factors influence the calcium content of milk; milk stored at low temperatures loses calcium. This means that the pasteurisation process, in which milk is heated and then cooled down quickly, is at the expense of the calcium content. In addition, the calcium content in milk may vary per lactation season. Milk from late in the lactation season contains less calcium. To compensate for the loss of calcium, calcium chloride is added to the milk as a coagulant. Calcium chloride can also be added to the brine bath in which the cheese will ripen.
To ensure that beer tastes the same everywhere, regardless of the processing location, beer brewers demineralise the water at the beginning of the production process. Under controlled conditions, new minerals are then added to the water to improve taste. The use of calcium chloride influences the taste and chemical reactions during the brewing process, and may also affect the yeast's activity during the fermentation process.
"To allow beer to taste good everywhere in the world"
Calcium chloride is used to preserve canned fruit and vegetables. It enriches the taste without increasing the salt content of the product, for example in the case of preserved pickles. Calcium chloride is also a thickening agent which can be used for things such as making tofu from soy curd. It is also widely used as an electrolyte in sports drinks and mineral water.
The fact that international food producers such as FrieslandCampina and Krombacher choose Nedmag, is because our product is of a very high purity and because we manage all the critical production factors with the greatest care.
"CaCl2 food for pure and healthy nutrition"
Calcium chloride is a permitted food additive within the European Union and may be used as a sequestering and thickening agent. The American Food and Drug Association has designated it as "generally recognised as safe—GRAS". Calcium chloride complies with the Food Chemical Codex and the JECFA.
Nedmag has its own laboratory for quality control during the process and on end products. Modern analysis techniques are used to determine the various chemical elements, such as inductively coupled plasma (ICP-AES) and X-ray fluorescence spectrometry (XRF).
The analyses carried out by the Nedmag laboratory on the specific properties that are important for the food industry are verified by an accredited external laboratory every quarter.