Calcium Chloride — Hidden Processing Agent — Is It Vegan?

Vegan status: Vegan

Also known as: CaCl₂, E509, Cheese salt, Firmness agent

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.

Appears on label: No. E509 or 'calcium chloride' when used as a direct food additive.

How to avoid

No need to avoid — calcium chloride is vegan.

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.