Improving textures of low specific gravity fries

After experimenting with CaCl2, MgCl2 and Ca-citrate to improve the texture of low specific gravity fries, CaCl2 was considered to have the best overall results. The best results were gotten by blanching for 15 minutes at 158˚F in 0.5% calcium chloride salt solution.

Info from: http://www.springerlink.com/content/l376t85725715301/

Calcium chloride is a salt that is solid at room temperature, and behaves like a normal ionic halide.

Info from: http://en.wikipedia.org/wiki/Calcium_chloride

"Ionic halides - Ionic materials are formed from positively charged ions
(cations) and negatively charged ions (anions) which are held together by
electrostatic attraction. If an ionic compound contains a halide anion we can
call the material an ionic halide. When an ionic halide is dissolved in a
solvent, it dissociates into its component ions.
The simplest example of an
ionic halide is ordinary table salt, sodium chloride (NaCl),..."

Info from: http://www.ilpi.com/msdS/ref/halogen.html