Calcium chloride is somewhat similar structurally to table salt but contains calcium instead of sodium. If you live in a snow-prone area, you most likely see the substance every winter in the form of the salt sprinkled on the streets and sidewalks to prevent snow and ice buildup. Calcium chloride serves as a firming agent in prepared foods, including canned fruits and vegetables and tofu. These firming properties also help in the production of cheese, according to calcium chloride manufacturer Muby Chemicals. It makes the curds larger and firmer in store-bought milk, and a single teaspoon of calcium chloride solution can treat 2 gallons of milk.
This use stems from calcium chloride‘s hygroscopic nature, meaning it absorbs water and then dissolves into it.
Other uses include as an additive to pickle brine, which gives it the salty taste without loading it with sodium, and as an ingredient in sports drinks
It has an extremely salty taste. In food, it generally acts as a preservative that helps soft foods maintain their shape but also is used in the preparation of a few specific food items.