What Are the Dangers of Calcium Chloride As a Food Additive?

Calcium chloride can be processed as either a salt or a solution, but is most commonly added to food as a salt in order to give it certain qualities. Calcium chloride is allowed as a food additive, according to international guidelines, but in its pure form the substance has several exposure-related dangers, and it is not known if long-term exposure to small amounts of the salt produce the same reactions.

Definition

• Calcium chloride, also known as calcium dichloride, has a chemical formula of CaCl2 and is typically produced as either a granular matter or a dust in its salt form. Calcium is an important element, and the human body requires a certain amount of calcium to maintain skeletal structure. The problem is the chloride side of the compound, which can cause irritation and other problems.

Foods

• The U.S. Food and Drug Administration (FDA) has listed calcium chloride as a firming agent. This means that the substance does not add flavor or protect food products from pests, but maintains crispness and firmness. Manufacturers use the substance on fruits and vegetables to give them a healthier, fresher appearance when they are being sold. The General Standard for Food Additives (GSFA), an organization that works with the European Union to create food standards, also allows the substance to be used in most dairy products.

Intestinal Dangers

• According to J.T. Baker, a chemical company, in concentrated amounts, calcium chloride can cause digestion problems and intestinal irritation, leading to pain and vomiting. Manufacturers try to keep the amounts of calcium chloride they use in food products minimal, but those with sensitive digestive systems may still be affected depending on exposure.

Hydrolysis Dangers

• When calcium chloride mixes with water, it reacts in a process known as hydrolysis, exchanging atoms with the water and creating, as a byproduct, a large amount of heat. In concentrated forms, calcium chloride can even cause burns on moist skin or in the lungs or mucous membranes. The eyes also are susceptible and may be damaged by calcium chloride reactions. Since the amounts of calcium chloride are small in most foods, it is unlikely that this reaction would be noticeable with finished products, but it does present a danger for workers in processing plants where the calcium chloride is added.

Metals

• Calcium chloride salts tend to contain a small amount of metals, especially aluminum. Over time these metals can have a toxic effect on the body, especially on the bodies of infants with undeveloped kidneys or pregnant mothers. These toxic materials can build up and cause problems with kidney function and related issues. This is a rare risk when calcium chloride is used as a food additive, but may occur when calcium chloride is present in large amounts, such as when it is used in processing plants or as a medical supplement for a condition.