Joyful Nutritional Supply Co.,ltd
Mineral Nutrients Manufacturer and Customized Solution Provider
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Food Grade Calcium Chloride is a versatile compound widely used in the food processing industry, especially for canned fruits and vegetables. It acts as both a chelating agent and a curing agent, playing a vital role in improving the texture, firmness, and shelf-life of these products. Its use in food is generally considered safe, as it is a naturally occurring mineral and complies with food safety regulations.
As a food additive, calcium chloride can act as a chelating agent and curing agent. It can be used in canned vegetables to solidify tofu to form tofu. It can also be used as a raw material for cooking molecular delicacies to make the surface of vegetables and juices slurry, and react with sodium alginate to form caviar-like balls.
Joyful Nutritional is a specialized manufacturer and supplier of raw materials for mineral nutrition enhancers. We offer a comprehensive range of mineral nutrition raw materials, including calcium, iron, zinc, selenium, magnesium, and more.
Our products can be tailored to meet specific customer requirements, such as nano-sized particles, ultra-low microbial counts, and ultra-low heavy metal content.
In addition, we have developed cutting-edge technologies in the production and application of mineral nutrition raw materials, including encapsulation, microencapsulation, and lipidization, providing solutions for various dosage forms to meet diverse customer needs.
Why Choose Joyful Nutritional?
At Joyful Nutritional, we specialize in the production and R&D of mineral nutritional enhancers. With 20 years of experience, we have continuously strengthened our presence in the industry through advanced production methods and innovative research technologies.
We prioritize the selection of high-quality raw materials, utilize GMP-certified purification workshops with 100,000-level standards, and ensure transparency and traceability throughout the entire production process.
Our production facility is certified with ISO9001 for quality management and ISO22000 for food safety management. Additionally, we have a CNAS-accredited testing laboratory, and in 2021, we achieved FSSC22000 certification, ensuring the highest product quality and safety standards.
| Parameter | Specification |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Solubility | Soluble in water |
| pH (1% Solution) | 7.5 - 9.0 |
| Particle Size | 80-100 mesh or customized |
| Loss on Drying | ≤ 2.0% |
| Bulk Density | 0.50 - 0.70 g/mL |
| Assay ( Calcium Chloride (as CaCl₂) | ≥94% |
| Assay as Calcium | ≥36% |
| Lead (Pb) | ≤ 2ppm |
| Cadmium (Cd) | ≤ 1.0 ppm |
| Arsenic (As) | ≤ 1.0 ppm |
| Mercury (Hg) | ≤ 0.1 ppm |
| Total Heavy Metals | ≤ 10 ppm |
| Total Plate Count | ≤ 1,000 CFU/g |
| Yeast & Mold | ≤ 100 CFU/g |
| E. Coli | Negative/10 g |
| Salmonella | Negative/25 g |
1. Chelating Agent:
• As a chelating agent, calcium chloride binds to and removes metal ions that could potentially cause spoilage in canned fruits and vegetables. This action helps maintain the freshness and color of the product.
2. Curing Agent (Firming Agent):
• Calcium chloride strengthens the cell walls of fruits and vegetables during the canning process, helping to maintain their firmness. This prevents softening and preserves the crisp texture that consumers expect in products like canned fruits (pears, peaches) and vegetables (pickles, green beans).
3. Preservative Action:
• Its use in canning also has a preservative effect, as calcium chloride helps regulate the water activity in food, which extends shelf life by inhibiting microbial growth.
4. Calcium Enrichment:
• In addition to its functional roles, calcium chloride can also serve as a calcium fortifier, enriching the food with essential calcium that supports bone health.
1. Canned Fruits:
• In the production of canned fruits like peaches, pears, pineapples, and apples, calcium chloride is added to improve firmness and texture. This prevents the fruit from becoming mushy during the heating and canning process.
2. Canned Vegetables:
• For vegetables like green beans, carrots, peas, and pickles, calcium chloride acts as a curing agent, enhancing the crunchiness and preserving the overall structural integrity during storage and cooking.
3. Pickling:
• Calcium chloride is commonly used in pickling to maintain the crispness of cucumbers and other vegetables, providing a satisfying texture without the need for sodium-based additives.
4. Brining Solution:
• In canned vegetables, calcium chloride can be added to brining solutions, which are used during processing to ensure even distribution of calcium throughout the product, keeping it firm and enhancing the preservation.
5. Preventing Discoloration:
• By chelating unwanted metal ions (like iron), calcium chloride helps prevent discoloration in canned fruits and vegetables, ensuring that the products maintain their bright and appealing color.
6. Improved Shelf Life:
• Calcium chloride’s ability to control moisture content and act as a firming agent contributes to a longer shelf life for canned foods, reducing spoilage and maintaining product quality over time.
1. Specialized in production of mineral nutrients for over 10 year.
2. 4 intelligent production lines and CNAS Verified laboratory.
3. Invented More than 20 corn technology in production of application of Mineral nutrients, including Microencapsulation technology, encapsulation technology, nanoparticle technology.
4. Own more than 1000 formulations for mineral ingredients.
5. Export to more than 80 countries with more than 300 satisfied customers.