Calcium Chloride is the salt formed when Calcium and 2 Chlorine molecules combine. It’s used widely in the food production industry to improve stability and increase food firmness. Calcium Chloride is also used in cheese making and brewing.

Calcium Chloride exists as a white solid at room temperature. Its melts at 176^oC and boils at 1935^oC (anhydrous). Anhydrous Calcium Chloride is hygroscopic by nature which means it attracts moisture from the air to form a hydrated compound. Dihydrate Calcium Chloride is 77% Calcium Chloride so is still hygroscopic by nature, however to a lesser extent than anhydrous Calcium Chloride. It dissolves in water well; this process is exothermic and produces heat. When molten, it conducts electrcity and when solid does not conduct heat well. The molecular formula for Calcium Chloride Dihydrate is CaCl₂.H₂O.