Solidification of powders or granules into a mass. Caking can be a problem during the storage of dried foods and sugar. Calamintha Genus of herbs with a mint like aroma. Includes Calamintha nepeta, which is used in soups and sauces. Calamus Medicinal herb ( Acorus calumus ) also known as sweet flag. Dried rhizomes are used in the formulation of vermouths, liqueurs and bitters, and also for medicinal and veterinary purposes. Calciferol Synonym for ergocalciferol and vitamin D 2; one of the group of sterols which constitute vitamin D . Synthesized by irradiation of the plant provitamin ergosterol. Calcium Mineral with the chemical symbol Ca. Constituent of most foods and an essential nutrient in the human diet, particularly important for strong bones and teeth of which it is a major component. Rich sources include milk and dairy products , oily fish and spinach; staple foods are sometimes enriched with calcium. Also important in the setting of pectins gels, and the firmness of processed fruit and vegetable products. Calcium chloride Salt, chemical formula CaCl 2, widely used as a general purpose food additive. Applications include flavour preservation in pickles, as a firming agent in fruits and vegetables, and as a source of calcium for calcium alginate gels. Calcium tartrate The calcium salt of tartaric acid. Calcium tartrate may precipitate in wines, forming an undesirable haze or sediment. Haze stabilization treatments may be required to prevent this problem. Calf meat Meat from specific types of young, sexually immature bovine animals, usually milk-fed cattle, and also an alternative term for beef. Calf muscles Meat from specific types of young, sexually immature bovine animals, usually milk-fed cattle, and also an alternative term for beef. Calf rennets Substance extracted from the abomasum of calves that is used in coagulation of milk for cheesemaking. The active enzyme is chymosin; pepsin is also present.