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Calcium Chloride, CaCl2 is a compound of calcium and chlorine. It is a salt that is solid at room temperature and is highly soluble in water.
Calcium chloride tastes extremely salty and is used as an ingredient in some foods, especially pickles, to give a salty taste while not increasing the food's sodium content. It can be used in many other ways and forms such as in sports drinks as an electrolyte or in the production of many cheese varieties such as brie and stilton.
In molecular gastronomy it is used in combination with Sodium Alginate and Sodium Citrate to create spheres, caviar, pearls or ravioli. This concept was first introduced by Ferran Adria who created the concept in his world famous restaurant Elbulli in 2003.The idea being that a liquid is thickened with sodium alginate and submerged in a bath of calcium chloride to create spheres, also know as the process of spherification. Ferran showcased his new concept on the restaurant menu in the form of his famous Rockmelon Caviar and Mango and Tea Ravioli.
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