Drying tubes are frequently packed with calcium chloride. Kelp is dried with calcium chloride for use producing sodium carbonate.Anhydrous calcium chloride has been approved by the FDA as a packaging aid to ensure dryness (CPG 7117.02).
Deicing and freezing point depression
As an ingredient, it is listed as a permitted food additive in the European Union for use as a sequestrant and firming agent with the E number E509. It is considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration and is on the US National Organic Program's National List of Allowed and Prohibited Substances. The average intake of calcium chloride as food additives has been estimated to be 160-345 mg/day for individuals.
As a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles while not increasing the food's sodium content. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars.
In brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation. Calcium chloride is sometimes added to processed milk to restore the natural balance between calcium and protein in casein for the purposes of making cheeses, such as brie, Pélardon and Stilton. Also, it is frequently added to sliced apples to maintain texture.