Calcium Chloride Solid, Fused, Anhydrous, Pellets, Lye-Solution-Brine, Food Grade, Pharmaceutical Grade, Pure, Extra Pure, L.R., A.R., IP/BP/USP/EP, Merck Index, Dihydrate Crystals, Dissolved Acetylene (DA) gas grade, Desiccation grade, Solvent Drying grade, Cement Paint grade, Photography /Printing grade, Plastic grade, Refrigeration grade, Heat Treatment Salt grade, Cement Hardening or Accelerator grade, De-icing or Ice Melting use, Dust Control use, for Azotropic or Azeotropic Distillation.

Calcium Chloride Hexahydrate is used in the pharmaceutical industry as well as for passive cooling applications as a latent heat energy storage material. We expertise in the manufacture of hexahydrate calcium chloride and are totally equipped to offerthe best grade for latent heat storage applications with user-specified melting temperature (m.p.).

We have actively assisted several Solvent manufacturers,Dissolved Acetylene Gas manufacturers and developed theright grade which drastically reduces the Poisoning of Cylinders. Grades suitable for any density of Solvents,for use in Azotropic or Azeotropic Distillation Desiccation Hydrocarbon Drying and Drying of any type of Gases are offered.

Millions of tons of calcium chloride are made each yearacross the globe, and it has awide variety of industrial applications.

Because it is strongly hygroscopic, air or other gases may be channeled through a columnof calcium chloride toremove moisture. In particular, calcium chloride is usually usedto pack drying tubes to exclude atmospheric moisture from a reaction set-up while allowing gases toescape. It is used in Friedel Craft Reaction, Azotropicor Azeotropic Distillation, Desiccation & Karl Fischer.It can also be added to liquids to remove suspended ordissolved water. The dissolving process is highly exothermic and rapidly produces temperatures of around 60 °C (140 °F). In this capacity, it is known as a drying agent or desiccant.

We can offer Calcium Chloride for Dissolved Acetylene (DA) gas cylinder filling which minimizes poisoning of cylinders, for Desiccation, for Solvent Drying, for Cement Paint,for Photography/Printing, for Plastics, forRefrigeration, for Heat Treatment Saltmanufacture, for Cement Hardening or Accelerator, for De-icing or Ice Melting, and forDust Control applications.

As an ingredient, it is listed as a permitted food additive in the European Union for use as a sequestrant and firming agent with the E number E509. The anhydrous form hasbeen approved by the FDA as a packaging aid to ensure dryness (CPG 7117.02).

Calcium chloride is commonly used as an Electrolyte and has an extremely salty taste,as found in sports drinks and other beverages such as Smartwater and Nestle bottled water. It can also be used as a preservative to maintain firmness in canned vegetablesor in higher concentrations in pickles to give a salty taste while not increasing the food's sodium content. It is even found in snack foods, including Cadbury Caramilk chocolate bars (purpose unknown).

It can be used to make a caviar substitute from vegetable or fruit juices or added to processed milk to restore the natural balance between calcium and protein for the purposes of making cheese such as brie and stilton. Calcium chloride's exothermic properties are exploited in many 'self heating' food products where it is activated (mixed) with water to start the heating process, providing a non-explosive, dry fuel that is easily activated.

In brewing beers (esp. ales and bitters), calcium chloride is sometimes used to correct mineral deficiencies in the brewing water (calcium is important for enzyme function during the mash, for kettle protein coagulation (the "hot break")and yeast metabolism)and adds permanent hardness to the water. The chlorideions enhance flavour and give a perception of sweetness and fuller flavour, whereas the sulfate ions in Gypsum, which is also used to add calcium ions to brewing water, tend to impart a drier, crisper flavour with more bitterness.

Calcium Chloride is also used in making cheese. It improves curd size and texture when using store bought milk. One teaspoon of 30% solution will treat 2 gallons of milk. To compensate for the processing of store bought milk, add calcium chloride prior to adding rennet to the cheese mixture. The addition of calcium chloride will help restore the altered milk protein and aid in the development of a quality curd.For General information on Calcium Chloride.