Use and safety of calcium chloride food additives.
Food additives play a vital role in the food industry, as they can improve the taste, texture, freshness, and stability of food. However, with the increasing attention to food safety, the safety of food additives has become the focus of public attention. Among them, calcium chloride, as one of the food additives, has also attracted much attention. So, how is calcium chloride used as a food additive? How safe is it?
Calcium chloride is an inorganic salt, which is widely used in food, medicine, construction and other fields because of its excellent hygroscopicity, coagulation and chelation. In the food industry, calcium chloride is mainly used as a curing agent, thickener, stabilizer and preservative. For example, adding the right amount of calcium chloride to the processing of jams, canned food, fruit juices, etc., can play a role in improving the consistency of the product, improving the taste and extending the shelf life. In addition, calcium chloride is also used to make foods such as tofu and surimi to improve the elasticity and taste of the product.
Although calcium chloride is widely used as a food additive, its safety is still a matter of concern. Some people are concerned that calcium chloride residues in food can be potentially harmful to human health. However, according to the safety assessment of many authoritative institutions at home and abroad, calcium chloride is safe as a food additive.
First of all, calcium chloride is a naturally occurring mineral, and its forms of existence in nature are mainly limestone, gypsum, etc. Calcium chloride ingested by humans is mainly used in food and drinking water, and the human body can excrete it through excretion and will not accumulate in the body. Therefore, from the point of view of ingestion and excretion routes, calcium chloride is harmless to the human body.
Secondly, the safety of food additives has been rigorously evaluated by the leading regulatory agencies in various countries. For example, agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have conducted in-depth risk assessments of calcium chloride and concluded that it does not pose a hazard to human health at the prescribed dosages. These agencies also stipulate the maximum amount of calcium chloride to be used and residues in various types of food to ensure the safety of consumers.
In addition, countries** have also established strict management regulations on the production and use of food additives. Manufacturers are required to declare the application for the production and use of food additives to the ** regulatory authority and provide relevant safety assessment materials. The regulatory authorities will review and evaluate the information before the manufacturers who meet the requirements can obtain a production and use license. At the same time, the regulatory authorities will also conduct random inspections on the food sold in the market to ensure that the use of food additives complies with relevant regulations.
In general, calcium chloride is safe as a food additive and will not cause harm to human health as long as it is added to food in accordance with the prescribed dosage. When buying and eating foods containing calcium chloride, consumers should pay attention to the ingredient list and dosage instructions on the product label to ensure that the food they buy complies with relevant regulations and standards. At the same time, regulators and manufacturers should also strengthen management and supervision to ensure that the use of calcium chloride and other food additives meets the requirements to protect the health and safety of consumers. Stabilizers and coagulants