By: Ethan B. Project Question: What are the effects of calcium – chloride in the preservation of canned foods?

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Presentation transcript:

By: Ethan B

Project Question: What are the effects of calcium – chloride in the preservation of canned foods?

Calcium-Chloride Calcium chloride, CaCl 2, is a salt of calcium and chlorine. It behaves as a typical ionic halide, and is solid at room temperature. Common applications include brine for refrigeration plants, ice and dust control on roads, and desiccation. It is also used to preserve some canned foods as a salt. Drying tubes are frequently packed with calcium chloride. Kelp is dried with calcium chloride for use producing sodium carbonate. Adding solid calcium chloride to liquids can remove dissolved water.

Canned foods I chose to investigate Canned Corn Canned Peas Tomato Soup

Canned Corn Contains CaCl2 Ingredients: White Shoepeg Corn, Water, Sugar, Salt Amount of Sodium: 220 mg Number of Calories: 80 Size of Can: 7 oz

Canned Peas Contains CaCl2 Ingredients: Sweet Peas, Sugar, Water, Salt Amount of Sodium: 290 mg Number of Calories: 50 Size of Can: 15 oz

Tomato Soup Contains CaCl2 Ingredients: Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat Flour, Water, Salt, Potassium Chloride, Flavoring, Citric Acid, Lower Sodium Natural Sea Salt, Ascorbic Acid (Vitamin C), Monopotassium Phosphate. Amount of Sodium: 480 mg Number of Calories: 90 Size of Can: 50 oz

Other facts I learned that not all of the foods that I originally chose to investigate all had salt in them so I decided to break my number from 6, down to 3 common canned foods. While on the ShopWell website, I was looking specifically for salt because Calcium-Chloride is a salt. I used the Green Giant brands for Peas and Corn and I used Campbell’s for the Tomato Soup because they were popular and successful brands.