A versatile calcium salt used in molecular gastronomy, cheesemaking, canning, and beverage adjustment. Essential for spherification and food preservation.
Key Benefits
Provides calcium ions for direct & reverse spherification
Improves firmness in canned fruits and vegetables
Essential for proper curd formation in cheesemaking
Calcium Chloride is a highly soluble calcium salt used widely in both culinary and industrial applications. In molecular gastronomy, it’s essential for spherification, where it reacts with sodium alginate to form gels. In cheesemaking, it restores calcium levels in pasteurized milk, ensuring proper curd formation. It also helps maintain firmness in canned vegetables and balances water hardness in brewing.
Popular Uses
Molecular Gastronomy: Provides calcium ions for sodium alginate spherification
Cheesemaking: Restores calcium for firmer curds
Canning: Firms fruits and vegetables during preservation
Brewing: Adjusts water chemistry for improved quality
Beverages: Used to control acidity and mineral balance
How to Use
Dosage (Spherification): 0.5%–1.0% solution in water for alginate baths
Cheesemaking: Add 0.02%–0.03% to milk (about 0.5–1 ml per gallon)
Canning: Dissolve in water before adding to jars for firmer texture
Brewing: Use according to water chemistry guidelines
Pro Tips
Always dissolve Calcium Chloride in water before use.
In reverse spherification, use Calcium Chloride in the liquid bath.
For cheesemaking, do not overdose — too much causes bitter curds.
Pair With
Sodium Alginate — for direct and reverse spherification
Pectin — firmer fruit gels and preserves
Calcium Lactate — milder calcium salt for spherification without bitterness
Storage & Shelf Life
Store in sealed, moisture-proof container.
Shelf life: up to 2 years.
Why Cape Crystal
High-purity, food-grade Calcium Chloride
Trusted by chefs, cheesemakers, brewers, and home experimenters
Backed by technical documentation and reliable support
Frequently Asked Questions
Q: What is Calcium Chloride used for? A: It’s used in spherification, cheesemaking, canning, brewing, and beverages to provide calcium ions and improve firmness or stability.
Q: How is Calcium Chloride used in spherification? A: It’s dissolved into a water bath (0.5%–1.0%) where sodium alginate droplets form into gels.
Q: How much should I use in cheesemaking? A: About 0.5–1 ml of a 30% solution per gallon of milk to restore calcium and form stronger curds.
Q: Does Calcium Chloride affect flavor? A: In small amounts, it is neutral. Overuse can create a slightly salty or bitter taste.
Q: Is Cape Crystal Calcium Chloride food-grade and safe? A: Yes — 100% food-grade, vegan, gluten-free, non-GMO, and Kosher certified.
Customer Reviews
⭐️⭐️⭐️⭐️⭐️ “Made perfect spheres with sodium alginate — easy to use.” ⭐️⭐️⭐️⭐️⭐️ “Improved my mozzarella curds beautifully.”
Call to Action
From molecular gastronomy to cheesemaking and canning, Cape Crystal Brands Calcium Chloride ensures reliability and performance. Available in 2-oz, 8-oz, and 16-oz packs.
