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Home > Ingredients > A to Z > Calcium Sulfate

Calcium Sulfate

Starts With C Usage Acidity Regulators Usage Anti-caking Agents Usage Flour Treatment Agents Usage Leavening / Raising Agents Usage Stabilizers

Item #: 501011S

Calcium sulfate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium sulfate:
Tofu and soy milk production: Calcium sulfate is used as a coagulant in the production of tofu and soy milk. It helps to separate the soy proteins from the liquid and form a curd.
Baking: Calcium sulfate can be used as a dough conditioner and stabilizer in baking recipes. It helps to improve the texture and increase the shelf life of baked goods.
Brewing: Calcium sulfate can be added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
Cheesemaking: Calcium sulfate can be used as a coagulant in the production of some types of cheese, such as Italian and Hispanic-style cheeses.
Meat processing: Calcium sulfate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
Pickling: Calcium sulfate can be added to pickling brine to help keep pickles crisp and crunchy.
Dairy products: Calcium sulfate can be added to dairy products, such as milk and yogurt, to improve the texture and stability of the product.