Calcium chloride is a compound valued for its strong hygroscopic properties and is utilized in many areas. In agriculture and the food industry (such as in drinking water preparation, cheese production, and canning processes), it plays an important role. It is also commonly used in oil separation, the manufacturing of various food products, and for de-icing roads during winter.

It is used in a wide range of foods, including dairy products, ice cream, chocolate, biscuits, beverages, fruit extracts, spices, and meat products. In the food industry, maltodextrin prevents caking in powdered blends of other dry ingredients. When dissolved in water, it improves the texture of the product, contributing to a more homogeneous and smooth structure.

It functions as an acidity regulator, exhibits basic properties, and serves as a bulking agent.

In the food industry, it is used for alkalizing cocoa powder, neutralizing acids during protein hydrolysis, and terminating reactions in invert sugar production.

It is used as a de-icer, flame retardant, catalyst, and pH balancer; moreover, it is widely applied in dairies, as a protein source for livestock, and as an intermediate in caffeine production.