Food firming agent

Firming agent are food additive that used to make or keep fruit or vegetable tissues firm and crisp. or which interacts with gelling agents such as pectin to produce or strengthen a gel. The agent precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.

Typical firming agents are: ⁕Calcium carbonate ⁕Calcium hydrogen sulfite ⁕Calcium citrates ⁕Calcium phosphates ⁕Calcium sulfate ⁕Calcium chloride ⁕Magnesium chloride ⁕Magnesium sulfate ⁕Calcium gluconate ⁕Magnesium gluconate

For example, calcium chloride. Calcium chloride is a desiccant and is often used as a firming agent. That is, it helps keep foods from becoming mushy when they sit on store shelves – particularly canned foods. It does a lot to extend the shelf lives of canned fruit or vegetable.

Calcium Chloride is comprised of calcium and chlorine elements. It is highly soluble, colorless crystalline inorganic salt, having the formula CaCl2. Calcium Chloride deduced from limestone as a by-product of the Solvay process.

As a firming agent, calcium chloride also – helping the cheese curds clump together and be more stable once they do.
Food firming agent