E509 - Calcium chloride
Synonyms: E509Calcium chloride
Function:
firming agent
Products: Found in 104 products
Calcium chloride (E509) is a simple calcium salt used to help foods keep their shape, set properly, and stay stable. You’ll most often see it in canned tomatoes and some cheeses where it helps firm texture and support coagulation. It is widely permitted in the U.S. and EU when used in line with good manufacturing practice.
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At a glance
Calcium chloride is a food-grade mineral salt that helps texture and stability.
- What it does: stabiliser, thickener, and coagulant
- Where it appears: canned tomato products, certain cheeses, and some processed fruits and vegetables
- Label names: “Calcium chloride” or “E509” (in the EU)
- Dietary notes: adds calcium but usually in small amounts; taste impact is minimal at typical use levels
Why is Calcium chloride added to food?
Manufacturers use calcium chloride to strengthen cell walls, help proteins set, and keep foods from getting soft or watery. In U.S. regulations, it is affirmed as Generally Recognized as Safe (GRAS) for direct addition to food, used at levels consistent with good manufacturing practice, which covers roles such as firming and stabilizing textures.1
What foods contain Calcium chloride?
You’ll most commonly find E509 in shelf-stable products where firmness matters.
- Canned tomatoes and similar tomato products, where it helps tomato pieces stay intact during processing and storage2
- Some cheeses and dairy preparations to support coagulation and consistent curd formation (allowed as a safe and suitable ingredient under various standards)
- Certain processed fruits and vegetables that need help holding their shape during canning or packing
Label reading tip: it typically appears in the ingredient list as “Calcium chloride” or, in Europe, “E509.”
What can replace Calcium chloride?
Depending on the job it’s doing, several additives can stand in:
- For coagulation or setting: calcium sulphate, magnesium chloride, or glucono-delta-lactone
- For firming or gelling in plant tissues: sodium alginate or pectins
- For calcium fortification or buffering: calcium carbonates or acidulants like citric acid used alongside calcium sources
The best substitute depends on the food matrix, pH, and the texture target.
How is Calcium chloride made?
Food-grade calcium chloride is commonly produced by neutralizing hydrochloric acid with a calcium source such as limestone (calcium carbonate). It is also obtained as a byproduct of the Solvay process used in soda ash manufacturing, then purified to food specifications.3
Is Calcium chloride safe to eat?
Yes. In the United States, calcium chloride is affirmed as GRAS when used in accordance with good manufacturing practice.1 In the European Union, E509 is an authorized food additive with defined purity criteria, meaning it must meet strict compositional and contaminant limits before it can be used in foods.4
As with many additives, the amounts used in foods are small and are chosen to achieve a technical effect without materially changing the product’s nutrition or flavor.
Does Calcium chloride have any benefits?
Technologically, it helps foods hold their shape, improves curd formation in dairy, and reduces texture loss in heat-processed produce. Nutritionally, it contributes a small amount of calcium. Calcium itself is an essential mineral for bones, muscles, and nerves; however, the quantity from E509 at typical use levels is modest compared with dietary sources like milk, yogurt, or leafy greens.5
Who should avoid Calcium chloride?
Most people don’t need to avoid foods containing E509. Individuals who must limit calcium intake—for example, those with hypercalcemia or certain kidney conditions—should follow medical advice about total calcium from all sources, including supplements and fortified foods.5 If you’re managing a specific medical condition, ask a healthcare professional for personalized guidance.
Myths & facts
- “It’s the same as road de-icer.” Food-grade calcium chloride must meet tight purity standards; products for de-icing are not made to food specifications.4
- “It makes food very salty.” At food-use levels, E509 is used for texture, not for flavoring, and is typically present in small amounts.
- “It’s not allowed in the EU.” E509 is authorized in the EU with specifications for identity and purity.4
Calcium chloride in branded foods
You’ll often see calcium chloride on labels for:
- Canned tomatoes, diced tomatoes, and tomato wedges
- Jarred vegetables like peppers or pickles
- Some cheeses and dairy preparations
- Certain canned or jarred fruits where firmness is important
On packaging, it may appear as “Calcium chloride” or “E509.” Presence varies by brand and recipe, so check the ingredient list.
References
Footnotes
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21 CFR 184.1193 — Calcium chloride. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184/section-184.1193 ↩ ↩2
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21 CFR 155.190 — Canned tomatoes. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-155/subpart-B/section-155.190 ↩
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Calcium chloride — Production and manufacture overview. PubChem, National Institutes of Health. https://pubchem.ncbi.nlm.nih.gov/compound/Calcium-chloride ↩
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Commission Regulation (EU) No 231/2012 — Specifications for food additives, including E509 Calcium chloride. https://eur-lex.europa.eu/eli/reg/2012/231/oj ↩ ↩2 ↩3
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Calcium — Fact Sheet for Health Professionals. National Institutes of Health, Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/ ↩ ↩2
Popular Questions
Is calcium chloride safe?
Yes—calcium chloride (E509) is approved for use in foods and is generally recognized as safe at typical levels; concentrated solutions can irritate the mouth or stomach, so it’s used in small, regulated amounts.
Is calcium chloride bad for you?
Not at normal food-use levels; it supplies calcium and chloride and is not considered harmful when used as intended. Large amounts or non–food-grade products (like de-icers) can cause irritation or electrolyte disturbances.
Is calcium chloride safe for pets?
In small, food-grade amounts used in pet foods it’s generally safe. Exposure to de-icing products containing calcium chloride can irritate paws and the GI tract—rinse paws and contact a vet if a pet ingests a significant amount.
What is calcium chloride used for?
In foods it’s used as a firming agent and stabilizer (e.g., in canned vegetables and pickles), a coagulant in tofu/cheese making, and to adjust mineral content in brewing and beverages. Beyond food, it’s used for de-icing and as a desiccant.
What is calcium chloride in food?
It’s a mineral salt additive (E509) used as a firming agent, stabiliser, and coagulant to help maintain texture in products like canned tomatoes, pickles, tofu, and cheese, and it can also provide electrolytes in some drinks.
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