Enhancing Flavor in Purified Water
One of the primary reasons manufacturers add calcium chloride to bottled water is to improve its taste. Water purified through processes like reverse osmosis or distillation often tastes flat and bland because these methods remove naturally occurring minerals that contribute to flavor. By re-mineralizing the water with tiny amounts of calcium chloride and other compounds, companies can give it a crisper, more appealing taste profile that consumers prefer. The exact balance of these added minerals is carefully calibrated to achieve a specific, desirable flavor. The calcium ions can also add a subtle flavor note, while the chloride can contribute to the perception of sweetness or mellowness, depending on the concentration. This is why brands often have distinct tastes, despite both starting with purified water. The mineral blend is part of their unique branding and consumer experience.
The Importance of Electrolyte Balance
Another crucial function of calcium chloride in bottled water is to act as an electrolyte. Electrolytes are minerals that carry an electric charge and are vital for numerous bodily functions. When a person sweats during exercise, they lose electrolytes like sodium and chloride. Drinking water with added electrolytes helps replenish these lost minerals, aiding in proper hydration and muscle function. For brands that market their products as enhanced or sports drinks, the addition of electrolytes like calcium chloride is a key feature. It helps to regulate fluid levels, balance the body's pH, and supports nerve and muscle function. Without these minerals, drinking large quantities of de-mineralized water could potentially lead to electrolyte imbalances, a phenomenon that rarely occurs with casual consumption but is a risk factor for athletes.
Comparison of Water Types and Their Mineral Content
| Feature | Purified Water (before re-mineralization) | Bottled Water with Calcium Chloride | Natural Spring Water |
|---|---|---|---|
| Taste | Flat and sometimes acidic due to lack of minerals | Enhanced, crisp, or sweet depending on the mineral blend | Distinct taste determined by its geological source |
| Mineral Source | None; minerals are stripped during purification | Minerals (including CaCl₂) are added back after purification | Naturally contains minerals from the ground and rocks |
| Electrolytes | None or trace amounts | Contains added electrolytes for function and taste | Varies widely based on the specific spring |
| pH Level | Can be slightly acidic | Adjusted to a neutral or slightly alkaline pH | Varies depending on source; can be neutral or alkaline |
| Use Case | Use in appliances to prevent mineral buildup | Everyday drinking, rehydration after exercise | Everyday drinking, specific mineral intake |
The Safety of Calcium Chloride in Beverages
While some online claims may raise concerns about the safety of calcium chloride, these fears are largely unfounded when it comes to bottled water. The food-grade calcium chloride used in beverages is safe for human consumption in the small, regulated doses added by manufacturers. Health authorities, including the FDA and the European Food Safety Authority (EFSA), have approved it as a safe food additive. The concerns about potential health hazards typically relate to industrial-grade calcium chloride or ingesting large, undiluted quantities of the solid compound, which can be irritating or even cause burns due to its exothermic reaction with moisture. The amount found in bottled water is well below any level that would cause harm. Furthermore, calcium and chloride are essential minerals naturally found in the body that play a role in physiological functions.
For most people, the trace amounts of calcium chloride in bottled water do not pose a health risk. It serves the practical purposes of improving taste and providing electrolytes without any negative side effects. The key distinction is always between the highly concentrated industrial chemical and the carefully measured food-grade additive. As the National Center for Biotechnology Information explains on its PubChem database, calcium chloride is highly soluble and behaves as a typical ionic halide, widely used in many applications.
Additional Uses in Food Production
Beyond bottled water, calcium chloride has a long history of use in the food industry. It is a very versatile food additive, performing multiple functions.
- Firming agent: It is commonly used to maintain the crispness and firmness of canned fruits and vegetables, like pickles and tomatoes. The calcium ions strengthen the pectin in plant cell walls, preventing them from becoming mushy during processing and storage.
- Cheese making: In dairy production, calcium chloride is added to milk to help form curds more efficiently. It restores the calcium balance needed for coagulation, which is often lost during pasteurization.
- Brewing: Brewers add calcium chloride to their water to adjust mineral content, which is crucial for controlling the flavor profile and aiding the fermentation process.
- Low-sodium flavoring: Because it tastes salty, calcium chloride can be used as a salt substitute in some low-sodium foods, including pickles, to add flavor without increasing sodium content.
Conclusion
Calcium chloride is put into bottled water primarily to enhance its taste and provide essential electrolytes, particularly in products that undergo extensive purification processes. This practice restores a more natural and appealing flavor profile that is otherwise lost when minerals are stripped from the water. For brands that offer enhanced or functional water, it also helps replenish electrolytes lost during physical activity. Concerns about its safety stem from misunderstanding its use; the food-grade form is used in very small, regulated quantities and is recognized as safe by health authorities worldwide. Far from being a chemical to fear, food-grade calcium chloride is a useful and safe additive that helps create a better-tasting and more functional product for consumers.
Learn more about calcium chloride from scientific resources.
