Calcium sulfate (or calcium sulphate) is a common laboratory and industrial chemical. It is also used as a coagulant in products like tofu.

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The function(s) performed by the food additive when used in cooking.

• Firming agent - Helps maintain firmness of fruits and vegetables or interacts with gelling agents to strengthen food structure

• Flour treatment agent - A substance that improves baking quality or colour of flour

• Sequestrant - A substance which controls the availability of a cation

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Calcium sulphate
Anhydrite
Anhydrous calcium sulfate
Anhydrous sulfate of lime
c.i. 77231
Calcium sulfate (1:1)
Calcium sulfate (CaSO4)
Caswell no. 152
Crysalba
Drierite
Gypsum (CaSO4)
Karstenite
Muriacite
Natural anhydrite
Pigment white 25
Plaster of paris (CaSO4)
Plaster of paris anhydrite
Satin white
Sulfuric acid calcium salt
Sulfuric acid calcium salt (1:1)
Terra alba
Thiolite

Collection of sources used to create this food additive summary.