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Food & Agrofood industry-Beer production

Calcium chloride plays several important roles in the production of beer, namely it:

 
protects the enzymatic activity against temperature,
stimulates the proteases and amylases during the fermentation process:

             protein+Ca2+ Û calcium proteinate + 2H+
transforms the secondary alkaline phosphate into free hydrogen

             Ca2+ + 2HPO4- Û Ca3(PO4)2 + 2H+

    which gives a "more round" taste to beer.   

    Particular feature: the risks linked to reactions between calcium chloride
    and carbonic gas present in beer in fermentation, which can lead to an excess
    of tartar.

                  3.5 meq Ca2+ Þ 1 ion H+
  • Partecipates in the burtonisation, i.e. reduction of pH by 0.1 unit by adding 250 g of CaCl2 per 100 kg of malt.





Typical products

CASOŽ food grade

Description


 
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Date of last update: 3/3/2010