Calcium Chloride holds the firmness in pickling and canning vegetables, preserving their crispness. Calcium Chloride also will help store bought milk, cold stored raw milk and goat's milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield. Do not use Calcium Chloride when making Mozzarella, it can prevent the curds from stretching.

Calcium Chloride is also used in brewing, which is where we source this food-grade adjunct.