In plain words
Calcium chloride is a calcium salt that keeps canned fruit and vegetables firm and helps in cheese making. You meet it in pickles, canned tomatoes, cheese and tofu.
Where you find it: canned vegetables, tofu, cheese
Our recommendation
No need to avoid it.
Possible risks and effects
- No relevant risk known at normal intake.
For experts
An inorganic salt that acts as a firming agent by cross-linking pectin in plant cell walls and aids milk coagulation in cheese making. It dissociates into ordinary calcium and chloride ions; authorised in the EU at quantum satis.
Check another E-number
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E551Silicon dioxide (silica)E554Sodium aluminium silicateE900DimethylpolysiloxaneE1520Propylene glycolE535–E538FerrocyanidesE290Carbon dioxideE422GlycerolE516Calcium sulphateThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.