Used to maintain firmness in canned fruits and vegetables.
To maintain firmness in canned fruits and vegetables, specific additives and processing techniques are often used. One of the most common additives is calcium chloride, a compound that helps reinforce the structural integrity of plant cell walls during the canning process.
This ensures that the fruits and vegetables retain a desirable texture even after undergoing the intense heat of sterilization.
Without such measures, many canned items would turn overly soft or mushy, detracting from their appeal and culinary value.
Calcium chloride works by strengthening the pectin in plant cells. Pectin is a natural carbohydrate found in the walls of fruits and vegetables, responsible for their firmness and elasticity.
When heat is applied during canning, pectin tends to break down, leading to a loss of firmness.
This is particularly important for canned products like peaches, pears, tomatoes, and green beans, which are expected to maintain a certain level of crispness or firmness when served.
In addition to calcium chloride, other methods are used to preserve firmness. The brining process, which involves immersing fruits and vegetables in a saltwater solution, is another effective technique.
Some manufacturers also use citric acid or other pH-adjusting agents to create an acidic environment, which further protects the texture and flavor of the canned goods by slowing enzymatic activity that can lead to spoilage and softening.