The exothermic dissolution of calcium chloride is used in self-heating cans and heating pads. In the oil industry, calcium chloride is used to increase the density of solids-free brines. It is also used to provide inhibition of swelling clays in the water phase of invert emulsion drilling fluid
Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a white coloured crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide.
Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2(H2O)x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.[10]
1Uses1.1De-icing and freezing-point depression1.2Road surfacing1.3Food1.4Laboratory and related drying operations1.5Miscellaneous applications2Hazards3Properties4Preparation4.1Occurrence5See also6References7External links
Bulk CaCl2 for de-icing in Japan
By depressing the freezing point of water, calcium chloride is used to prevent ice formation and is used to de-ice. This application consumes the greatest amount of calcium chloride. Calcium chloride is relatively harmless to plants and soil. As a deicing agent, it is much more effective at lower temperatures than sodium chloride. When distributed for this use, it usually takes the form of small, white spheres a few millimeters in diameter, called prills. Solutions of calcium chloride can prevent freezing at temperatures as low as −52 °C (−62 °F), making it ideal for filling agricultural implement tires as a liquid ballast, aiding traction in cold climates.[11]
It is also used in domestic and industrial chemical air dehumidifiers.[12]
Road surfacing[edit]
Calcium chloride was sprayed on this road to prevent weathering, giving it a wet appearance even in dry weather.
The second largest application of calcium chloride exploits hygroscopic and the tackiness of its hydrates, Calcium chloride is highly hygroscopic and its hydration is an exothermic reaction. A concentrated solution keeps a liquid layer on the surface of dirt roads, which suppresses the formation of dust. It keeps the finer dust particles on the road, providing a cushioning layer. If these are allowed to blow away, the large aggregate begins to shift around and the road breaks down. Using calcium chloride reduces the need for grading by as much as 50% and the need for fill-in materials as much as 80%.[13]
Food[edit]
The average intake of calcium chloride as food additives has been estimated to be 160–345 mg/day.[14] Calcium chloride is permitted as a food additive in the European Union for use as a sequestrant and firming agent with the E number E509. It is considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.[15] Its use in organic crop production is generally prohibited under the US National Organic Program.[16]
In marine aquariums, calcium chloride is one way to introduce bioavailable calcium for calcium carbonate-shelled animals such as mollusks and some cnidarians. Calcium hydroxide (kalkwasser mix) or a calcium reactor can also be used.
As a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices.[17] It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles without increasing the food's sodium content. Calcium chloride's freezing-point depression properties are used to slow the freezing of the caramel in caramel-filled chocolate bars. Also, it is frequently added to sliced apples to maintain texture.
In brewing beer, calcium chloride is sometimes used to correct mineral deficiencies in the brewing water. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation.
In cheesemaking, calcium chloride is sometimes added to processed (pasteurized/homogenized) milk to restore the natural balance be
