E509 - Calcium Chloride

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: January 27, 2026

CHAPTERS (Table Of Contents)

Characteristics: The food additive E 509 is colorless crystals with high hygroscopic properties. Anhydrous calcium chloride has rapidly melting white chunks. The dihydrate of the substance can

Characteristic

Food additive E 509 is a colorless crystal with high hygroscopic properties. Anhydrous calcium chloride has rapidly melting white chunks. The dihydrate of the substance can be described as solid and easily soluble grains or particles. Calcium chloride dissolves well in water and ethanol. Obtained in the production of soda as a by-product. Also when heating bleach.

Use

E 509 is used in the food industry in the production of cheese, yellow cheese, cottage cheese. It is often added to canned vegetables (cucumbers, tomatoes, corn, green peas); also in fruit (including berries) to prevent softening. The additive is used in dairy products mainly to improve milk coagulation (in the preparation of cheese and cottage cheese products). In addition, calcium chloride is added in the manufacture of milk powder and cream, condensed milk, sour cream, mashed potatoes. It is often used in both marmalades and beer; in drugs to stop bleeding and allergies. In construction it is used for faster hardening of concrete. It is used as a refrigerant (freon), antifreeze.

Impact on humans

Many positive effects of E 509 on the human body are known. In medicine, calcium chloride is used in calcium deficiency, necessary for the transmission of nerve impulses and muscle contractions. It affects myocardial function, blood clotting and bone formation. Thanks to the substance it is possible to prevent the development of an inflammatory process and increase the resistance of the human body to various infections.

E509 - Calcium Chloride

CHAPTERS (Table Of Contents)

Characteristic

Use

Impact on humans

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