How does calcium chloride act as a sequestrant (food science)?
Food Scientist here. Calcium chloride is typically used in high concentrations in pickles to keep them firm (give that desired bite) and also add a slight salty flavor without increasing sodium content. It is also used in potato chips to reduce formation of acrylamide. Calcium chloride is highly soluble in water and will dissociate into Ca2+ and 2Cl-. It is used to sequester metal cations. The metal ion complexes with the free Cl-. It has also been found that calcium ions may reduce iron absorption, and is a divalent cation that can form complexes of its own. Calcium chloride can stabilize colors, flavors, antioxidants, and also improve oxidative stability. Fats and oils readily oxidize in the presence of metal ions, so a sequestrant such as calcium chloride is used to form a complex with the metal. Additionally CaCl2 is used to stabilize gels such as those formed with alginate. Another popular sequestrant, or chelating agent is EDTA.