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E509 Calcium chloride

E509Acidity regulatorsOrigin: Mineral
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The short answer
Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.
Generally safe

Fine for most people at normal amounts.

E-numberE509
Comes fromMineral
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledCalcium chloride

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Calcium chloride is GRAS in the US and an approved firming agent in the EU and Canada. Cheese makers use it so curds set firmly, especially with pasteurized milk. Pickle makers use a pinch in the brine.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Pasteurization changes how milk proteins clot, and a small amount of calcium chloride brings the set back. The same salt keeps canned peppers and cucumber pickles crisp. It is also the calcium bath for alginate spheres.

Where it comes from: Food-grade calcium chloride is produced by reacting limestone (calcium carbonate) with hydrochloric acid, then purifying the salt.

Why it’s in food

  • Firms cheese curds
  • Crisps pickles
  • Sets tofu
  • Baths alginate spheres

Often found in

CheeseTofuPicklesCanned peppersBrewed beerSports drinks

Also listed as: Calcium chloride

Health & gut impact

Food dosesConcern

The firming dose of calcium chloride is small. The salt is GRAS for that use.

21 CFR 184.1193

Taste and stomachUnder study

A straight spoonful is intensely salty and can irritate. Kitchen use is a fraction of a percent of the brine.

EFSA re-evaluation of calcium chloride

For a crisper pickle

For your pantry
Pantry staple

Pickle-crisp granules

Food-grade calcium chloride sold for canning.

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Pantry staple

Cheese-making calcium chloride

Drops for pasteurized milk.

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Pantry staple

Nigari or magnesium salts

A different tofu coagulant, if you are comparing sets.

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What can I use instead?

Calcium sulfate

Ratio: Tofu recipes differ

Best for: A milder tofu coagulant

Grape leaves or tannins

Ratio: Traditional pickle crisping

Best for: Crisp pickles without a calcium salt

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium citrates E333Calcium citrates (E333) are a calcium salt of citric acid. Food makers use them to firm produce and buffer acidity, and the same salt is a common calcium supplement. They are considered safe.Generally safeCalcium lactate E327Calcium lactate (E327) is a mild calcium salt used to firm fruit, fortify drinks and, with alginate, to turn juice into pearls. It is considered safe and it is not a milk ingredient.Generally safe

Common questions

Is calcium chloride the same as road salt?

Road de-icers are often calcium chloride too, but they are not purified for food. Only a food-grade product belongs in cheese or pickles.

Is Calcium chloride safe?

Generally safe (93/100). Calcium chloride is GRAS in the US and an approved firming agent in the EU and Canada. Cheese makers use it so curds set firmly, especially with pasteurized milk. Pickle makers use a pinch in the brine.

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Scientific sources & regulatory citations
  • 21 CFR 184.1193 (US FDA)
  • EFSA OpenFoodTox: E509
  • 21 CFR 184.1193
  • EFSA re-evaluation of calcium chloride

INS 509 · CAS 10043-52-4