Calcium chloride is often added to food as a preservative, as well as a dough-strengthening and –raising agent. Manufacturers sometimes use it instead of sodium chloride (salt) since it has the added benefit of calcium, an essential mineral.
Examples: Canned tomatoes, some sports drinks (e.g., Dasani water and Glaceau Smart Water), tofu, soybean curd, cheese, apple foods
Safety: It’s generally recognized as safe (GRAS) by the FDA. There’s currently no evidence to suggest Calcium chloride's dangerous to consume in the amounts found in food and drink products.So don't be afraid to eat your favorite Canned tomato.
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