Below is a list of all known varieties for Calcium Chloride. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ammonium Hydroxide (Ammonia) | A "strong" "alkali" "used" "as" "a" "pH" "control" "agent" "in" "food processing" (e.g., "cocoa," "meats"). |
| Calcium Chloride (Food Grade, Anhydrous) | A moisture-free, powdered form. A very strong firming agent. |
| Calcium Chloride (Food Grade, Dihydrate) | A common, hydrated granular form. Used as a firming agent (Pickle Crisp) and for reverse spherification. |
| Calcium Chloride (for Brewing) | Used to add calcium ions to brewing water to lower pH and improve yeast health. |
| Calcium Gluconate | A calcium salt used as a firming agent and supplement. |
| Calcium Hydroxide (Slaked Lime) | A "strong" "alkali" "used" in "food processing" (e.g., "nixtamalization" of "corn" for "tortillas," "pickling," "Dutch-process" "cocoa"). |
| Calcium Lactate | A calcium salt often used as a firming agent (e.g., in canned fruit) and as the "calcium source" for "spherification." |
| Calcium Oxide (Quicklime) | A "strong" "alkali" "that" "reacts" "with" "water" "to" "form" "calcium hydroxide." "Used" "in" "sugar" "refining." |
| Calcium Sulfate (Gypsum) | A salt used as a "firming agent" to coagulate "tofu" from soy milk. Also a "brewing salt" (Burtonization). |
| Kansui (Lye Water) | A "liquid" "solution" of "sodium carbonate" "and/or" "potassium carbonate." "The "key" "ingredient" "for" "making" "ramen noodles." |
| Magnesium Chloride (Nigari) | The traditional Japanese "coagulant" for tofu, extracted from seawater. Creates a slightly "sweeter, softer" tofu than gypsum. |
| Magnesium Hydroxide (Milk of Magnesia) | A "strong" "alkali" "used" "as" "a" "pH" "adjuster," "color" "retention" "agent" "in" "canned" "vegetables," "and" "as" "a" "laxative." |
| Pickle Crisp (Granules) | A branded form of food-grade calcium chloride, used in home canning to keep pickles crunchy. |
| Potassium Carbonate (Potash) | A "strong" "alkali" "also" "used" "to" "make" "kansui" "for" "ramen noodles." "Also" "a" "traditional" "leavener" "for" "gingerbread." |
| Potassium Hydroxide (Lye) | A "strong" "alkali" "used" to "cure" "olives," "make" "pretzels" (lye bath), and "process" "cocoa." |
| Sodium Carbonate (Washing Soda) | A "strong" "alkali" "used" "to" "make" "ramen" "noodles" ("kansui") "chewy" "and" "yellow." "Also" "used" "for" "pretzels." |
| Sodium Hydroxide (Lye) | A "strong" "alkali" "used" "similarly" to "potassium hydroxide" for "pretzels," "olives," and "lutefisk." |