Calcium chloride is a common salt used in food, equipment manufacturing and as a drying agent. Its ability to absorb moisture makes it useful in several commercial applications. Most commonly calcium chloride is used to melt ice on roads and walkways when temperatures are well below freezing. It is also used in prepared foods to enhance salt flavour without increasing sodium. Calcium chloride can be neutralised in several ways. The most common method, other than water, is a solution of acetic acid, or vinegar, and water.
Measure 4 cups of vinegar into a 1-gallon garden sprayer. Fill sprayer with plain tap water.
Spray effected area with vinegar and water solution. Spray until the area is thoroughly wet with solution. Allow solution to sit on the surface of the area for 5 minutes.
Flush the affected area with tap water. Wait a few minutes and flush again. The calcium chloride should be neutralised.
In most cases calcium chloride can be neutralised with repeated flushing of plain water. No harsh measures are required to clean the salt from skin, clothing or concrete. The addition of vinegar to the water helps speed the process and sooth any irritation.
Calcium chloride is difficult to store in anything but plastic. It can prove caustic to aluminium and stainless steel.