Calcium chloride

Product description

Calcium chloride plays an important role in the coagulation process and affects curd formation. Thus it optimises the cheese preparation process and compensates for fluctuating calcium content in the milk caused by seasonal influences. It is available as a purified and standardised solution. Its solution is a purified and standardised solution of the salt CaCl2. It is the result of an ingenious system of filtration and standardisation. A special filtration step is used to remove the unwanted particles and to make the liquid suitable for use in foodstuffs through standardisation. The filtration that CSK uses is remarkably refined, eliminating even microorganisms and preventing later sagging of the product. It is approved for foodstuffs with an E-number E 509. Besides the liquid solution (CaCl2 content 33%) calcium chloride is also available in flakes (CaCl2 content 77%) and prills (CaCl2 content 94%). Calcium chloride is primarily added in order to optimise the cheese preparation process and to compensate for fluctuating calcium content in the milk caused by seasonal influences. The amount of calcium affects coagulation and coagulation time; therefore, adding it allows the cheese maker to control the process by maintaining a fixed coagulation time. Another reason for adding it is to optimise the natural pH of cheese milk. Depending on the type of coagulant, the pH of the milk can be adjusted by adding calcium chloride. The ideal dose depends on many factors, such as pH and calcium concentration of the milk, amount of coagulant added, process conditions, such as temperature and desired coagulating time.
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Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Origin Jamaica
Selling Points Bone & Joint Health; Cardiovascular Health; Children's Health F&B; Cognitive & Mental Function; Halal Ingredients; Immune Health; Kosher Ingredients; Natural Ingredients; Salt, Fat, Sugar Reduction
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Calcium chloride

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