Food-grade calcium chloride is mainly used as stabilizer, thickener, moisture absorber, taste improver, etc. in food processing. For example, it is used in the manufacture of artificial shark fin, caramel, colorful ice cream and preserved fruit, and other foods; rabbit meat, beef and other food tenderization; mulberry, orange fruit beverage production, and sucrose esters, etc., combined with bananas and other food preservation. In addition, it is also used as the improvement of wheat flour compound protein and the calcium fortifier in food.
In medicine, calcium chloride is mainly used for drug synthesis. For example, the production of calcium L-aspartate requires calcium chloride as a raw material; it is used in conjunction with sodium bromide for the treatment of measles; injection for the treatment of internal hemorrhoids.
calcium fortifiers, curing agents, and chelating agents can also be used in the food industry.
1. Calcium fortifier: Food nutrient fortifier refers to a natural or artificially synthesized food additive belonging to the range of natural nutrients that is added to food to enhance nutritional ingredients.
2. Curing agent: a processing aid that solidifies a substance.
3. Chelating agent: through the strong combination of chelating agent molecules and metal ions, the metal ions can be incorporated into the chelating agent to become stable, molecular weight compounds, thereby preventing the activation of metal ions, which can be used for detoxification, printing and dyeing, Anti-scaling and other aspects.