Calcium chloride is an excellent desiccant as a hygroscopic agent to eliminate dissolved moisture in liquids and is suitable for use in food packaging to improve dryness and avoid spoilage.

Calcium chloride is used as a firming agent in canned vegetables, to firm soybean curds into tofu, and to make a caviar substitute from vegetable or fruit juices. It’s commonly used in sports drinks and other beverages, including bottled water, as an electrolyte.