Use in Spherification: Calcium chloride (E509) is used in spherification to catalyze sodium alginate solutions creating in spheres that form a gelatin skin on its exterior and remain liquid in the center. Due to its extremely salty taste, it should not be used in reverse spherification. To utilize for spherification, mix the calcium chloride with distilled or soft water at the rate of 6.6 grams of thee salt to 1 liter of water, strain the mixture and refrigerate it until ready for use.  

About Calcium Chloride: Calcium chloride is a calcium salt resulting from the combination of calcium and chlorine. It primarily used in the cheese making industry, but is also useful in other food industry applications. These include uses as an anti-caking agent, antimicrobial agent, pickling agent, firming agent, flavor enhancer, humectant, pH control agent, stabilizer, thickener and texturizer. It is highly soluble in water. In addition, iIt has applications as brine for refrigeration plants, ice and dust control on roads, and in cement. It can be produced directly from limestone, but large amounts are also produced from brine wells. Because of its hygroscopic nature, it must be kept in tightly-sealed containers.

Calcium chloride is designated generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. Because of its hygroscopic nature, anhydrous calcium chloride must be kept in tightly-sealed air-tight containers.

This product is equivalent to Texturas Calcic

This product is certified Kosher (Pareve) by the Orthodox Union