Comparing E509 - Calcium chloride vs E578 - calcium gluconate

Select first additive

Select second additive

Overview

E509 - Calcium chloride

Calcium chloride (E509) is a simple calcium salt used to help foods keep their shape, set properly, and stay stable. You’ll most often see it in canned tomatoes and some cheeses where it helps firm texture and support coagulation. It is widely permitted in the U.S. and EU when used in line with good manufacturing practice.

E578 - calcium gluconate

Calcium gluconate (E578) is a calcium salt of gluconic acid used in food as a stabilizer and sequestrant, which means it ties up trace metals that can spoil taste, color, and texture. It is also used to add a gentle boost of calcium without changing flavor very much.

Synonyms

E509

Calcium chloride

E578

calcium gluconate

Functions

firming agent

sequestrant

Origins

Products

Found in 104 products

Found in 2 products

Search rank & volume

#4168.1K / mo🇺🇸U.S.

#11217K / mo🇺🇸U.S.

Awareness score

×91.30

over-aware

×355.82

over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

Is calcium chloride safe?
Yes—calcium chloride (E509) is approved for use in foods and is generally recognized as safe at typical levels; concentrated solutions can irritate the mouth or stomach, so it’s used in small, regulated amounts.
Is calcium chloride bad for you?
Not at normal food-use levels; it supplies calcium and chloride and is not considered harmful when used as intended. Large amounts or non–food-grade products (like de-icers) can cause irritation or electrolyte disturbances.
Is calcium chloride safe for pets?
In small, food-grade amounts used in pet foods it’s generally safe. Exposure to de-icing products containing calcium chloride can irritate paws and the GI tract—rinse paws and contact a vet if a pet ingests a significant amount.
What is calcium chloride used for?
In foods it’s used as a firming agent and stabilizer (e.g., in canned vegetables and pickles), a coagulant in tofu/cheese making, and to adjust mineral content in brewing and beverages. Beyond food, it’s used for de-icing and as a desiccant.
What is calcium chloride in food?
It’s a mineral salt additive (E509) used as a firming agent, stabiliser, and coagulant to help maintain texture in products like canned tomatoes, pickles, tofu, and cheese, and it can also provide electrolytes in some drinks.