Cat.No.	Product Name	CAS	Inquiry
CDF4-0189	Calcium citrate	813-94-5	Inquiry
CDF4-0192	Calcium gluconate	299-28-5	Inquiry
CDF4-0190	Magnesium chloride	7786-30-3	Inquiry
CDF4-0187	Magnesium gluconate	3632-91-5	Inquiry
CDF4-0191	Magnesium sulfate	7487-88-9	Inquiry

Product Introduction

Firming agents are substances added to precipitate residual pectin, thereby strengthening the supporting tissue and preventing it from collapsing during processing. Fruits and vegetables contain relatively insoluble pectin components that form a firm gel around the fibrous tissue of the fruit, preventing it from collapsing. The addition of calcium salts results in the formation of a calcium pectin gel, which supports the tissue and provides protection against softening during processing. Calcium salts are sometimes added to canned vegetables in the form of tablets containing both sodium chloride and calcium chloride.

Product Categories

• Magnesium gluconate

Magnesium gluconate is the magnesium salt of gluconic acid. It is a white or off-white odorless fine powder. Soluble in water. It is obtained by dissolving magnesium oxide or magnesium carbonate in gluconic acid.

• Calcium bisulfite

Calcium bisulfite is an inorganic compound that is a salt of calcium cations and hydrogen sulfite anions. It can be prepared by treating lime with an excess of sulfur dioxide and water.

• Magnesium chloride

Magnesium chloride is a magnesium salt provided in the form of a supplement. It is often readily absorbed by the digestive tract and is used to help increase the level of minerals in the blood. Magnesium is needed for muscle and nerve function, for regulating blood sugar and blood pressure levels, and for the manufacture of protein, bone and DNA.

Applications of Firming agents

Curing agents are used in food and beverage applications to keep products consistent in terms of texture, shelf life and strength by improving bonding ability.

Curing agents are used in various types of processed foods. Some of these foods are processed or canned vegetables and fruits. Certain types of cheese also use curing agents. Curing agents are also used in fish products.

Canned vegetables, canned apples, frozen apples, and tomatoes are sometimes treated with calcium chloride, calcium citrate, calcium dihydrogen phosphate, calcium lactate, or calcium sulfate during processing to prevent them from softening and decomposition.