Food calcium chloride dry
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- In detail
Packaging bags - 30 kg.
Range of application
Calcium chloride is applied in the food industry as food additive of E509, the main application - hardener in food. By production of cheese, cottage cheese, powdered milk, jam, jelly, fruit jelly, tinned vegetables and fruit use of food additive of E509 (calcium chloride or calcium chloride) is regulated.
In the milk industry calcium chloride (E509) is used by production of the fermented dairy products and plays large role in forming of clot. Addition of calcium chloride leads to gain in yield of finished product. It compensates low level of content of calcium in milk, and also its loss after pasteurization, influences duration of education and taste of clot since calcium ions promote binding of proteins.
Calcareous water (saturated solution of calcium hydroxide) often add to cream at department them from whole milk to lower their acidity before pasteurization and turning into oil. Skim milk then is acidified to separate casein which is mixed with lime for receiving casein glue. After fermentation of the remained skim milk (serum) add lime to it to emit calcium lactate which is used in medicine or as raw materials for the subsequent receiving lactic acid.