Calcium Chloride — Hidden Processing Agent — Is It Vegan?
Also known as: CaCl₂, E509, Cheese salt, Firmness agent
Vegan
No animals or animal-derived substances are involved in producing this agent.
Not required on labels
E509 or 'calcium chloride' when used as a direct food additive.
Source
Produced as a byproduct of the Solvay process (sodium carbonate production) or by reaction of limestone with hydrochloric acid. Entirely inorganic.
Used In
Cheesemaking (added to pasteurised milk to restore calcium balance and improve coagulation), tofu production (nigari-style coagulant), canned vegetables (firmness maintenance), brewing (water chemistry adjustment), pickling.
How to Avoid
No need to avoid — calcium chloride is vegan.
Editorial Notes
In cheesemaking, pasteurisation disrupts milk's calcium balance, weakening coagulation. Calcium chloride is added to restore calcium ions. In tofu production, calcium chloride is one of the coagulants used (alongside magnesium chloride — nigari, and calcium sulfate — gypsum) to curdle soy milk. All tofu coagulants are vegan.