Calcium chloride
Firming agent (canned vegetables, cheese-making).
- Category
- Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chloride or sulphate mineral salt used as a firming agent, flavor enhancer, or salt substitute.
How it is used in food
Firming agent that keeps canned vegetables and pickles crunchy.
Commonly found in- Canned vegetables
- Cheese making
- Brewing water
- Low-sodium salt
Health and safety
None at the levels used. In concentrated solution it tastes intensely bitter and salty, which limits how much can be used long before any safety limit.
No safety concern identified; permitted at quantum satis.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E509
Worth knowing
It generates significant heat when dissolving in water, an effect utilized in self-heating food cans.
Conclusion
There is no reason to avoid calcium chloride in your food. It acts as a safe firming agent that keeps canned vegetables and pickles crunchy, and its intensely bitter taste naturally limits how much can be used long before any safety threshold. EFSA has identified no safety concern and permits it at quantum satis.
References
- EFSA evaluation of E507 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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