The role of anhydrous calcium chloride in food:
① It can be used in beverage production as electrolyte to enhance taste
② Calcium chloride has a salty taste. It can reduce the amount of salt used for pickling
③ It can be gelled when used in cans to enhance the viscosity of soup porridge
④ It can emulsify and solidify soybeans and improve the tenderness and smoothness of tofu.
Anhydrous calcium chloride can play a good role as a hygroscopic agent. Especially in cold winter, the snow and ice on the road are serious, which greatly affects people's travel. Therefore, it is necessary to take timely solutions to deal with it. Here's how the product works in winter.
Calcium chloride dihydrate (dehydration method) method:
The edible anhydrous calcium chloride is prepared by drying and dehydrating the edible calcium chloride dihydrate at 200~300 ℃.
Its chemical reaction equation: CaCl2 · 2H2O -- [260 ℃] → CaCl2+2H2O
For neutral calcium chloride solution, spray drying tower can be used to spray dry and dehydrate under 300 ℃ hot gas flow to obtain anhydrous calcium chloride powder products.
2. Spray drying dehydration method: spray the refined neutral calcium chloride solution that has been removed and heavy metals from the top of the spray drying tower through a nozzle to form a mist, and carry out countercurrent contact with the 300 ℃ hot gas flow to dry and dehydrate, to obtain powdered anhydrous calcium chloride, and to prepare edible anhydrous calcium chloride products.