E516 – Calcium sulfate
StabiliserDescription
An inorganic salt of calcium and sulfate, derived primarily from gypsum. Functions as a firming agent, dough conditioner, coagulant (especially for tofu), nutrient source (yeast/calcium), and mineral supplement. It is odorless and practically insoluble in water.
Notes
Calcium sulphate is a naturally occurring mineral compound that's essentially the same substance as gypsum, which you might know from plaster walls or chalk. Food-grade calcium sulphate is typically mined from natural gypsum deposits and then purified, or it can be produced synthetically by combining calcium compounds with sulphuric acid. The result is a fine white powder that's completely safe for consumption. In food production, calcium sulphate serves several important functions. It acts as a firming agent, helping to maintain texture and structure in processed foods. Bakers use it as a dough conditioner to improve bread texture and handling properties. Perhaps most famously, it's the key ingredient that transforms soy milk into firm tofu – when added to soy milk, it causes the proteins to coagulate and form curds, just like rennet does with cheese. This additive is completely natural and suitable for vegetarians, vegans, and all religious dietary requirements. It's also a source of calcium, so it actually adds nutritional value to foods. Calcium sulphate has been used safely in food production for centuries and is considered so harmless that it has no restricted usage levels in most countries.