A calcium salt is a compound formed when a calcium-containing base neutralises an acid, producing crystalline products such as calcium carbonate, calcium citrate, calcium phosphate, and calcium chloride. In food, calcium salts serve as fortificants, firming agents, acidity regulators, and leavening acids, each chosen for its solubility and flavour profile. Calcium citrate and calcium carbonate are the main supplemental forms, differing in absorption characteristics and tablet size. In cheesemaking, calcium chloride restores the calcium balance of pasteurised milk for proper curd formation. The family shows how one mineral takes many functional forms across food science.