Calcium Chloride 35% FG Soln. is a high quality food-grade source of calcium ions essential for a quality beer. The first step in brewing is understanding the quality of your water. Those in the art of brewing beer will demineralized their water by reverse osmosis (RO) followed by deionization (DI) and mineralize it with calcium chloride to ensure homogeneous taste, regardless of their processing location. Quality product is determined by a quality process, which commands a proper calcium level in beer to ensure beer flavour with sweetness, palate fullness, and mellowness that customers have come to expect! Calcium plays a critical role in lowering pH, preserving mash enzymes, and increasing extract yield. Furthermore calcium promotes and improves yeast growth and flocculation in the brewing process while reducing colour and removing oxalates.
Calcium Chloride 35% FG Soln. is also used in the manufacture of soft drinks and cheese processing where it is added to pasteurized skim milk to aid coagulate the curds, increase firmness, and replace calcium lost by heating. It is also used as a sequestrant and firming agent in the food industry to keep pickles and canned fruits and vegetables crisp and crunchy.
Calcium chloride plays a crucial role in cucumber fermentation and pickle storage to maintain firmness and enhance flavour. It is also regarded as a safe preservative and anti-browning agent used for fruits and vegetables.
