Calcium Sulfate Dihydrate and Food

Calcium Sulfate Dihydrate and Food

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Bread makers use Calcium Sulfate Dihydrate as a pH control agent, processing aid, stabilizer, thickening agent, and it make bread less sticky in manufacturing. Calcium Sulfate Dihydrate is a food for yeast and helps the yeast grow. Additionally, Calcium Sulfate Dihydrate in bread is a dough conditioner that reduces thickness and is a primary source of Calcium in fortified bread and increases the shelf life of products like breads and pizza crusts.

Brewers have used Calcium Sulfate Dihydrate in brewing beer for hundreds
of years. Primarily found in Pale Ales or Indian Pale Ales, Calcium Sulfate Dihydrate adds permanent hardness and helps reduce the pH levels of the brewing water, especially if you use Reverse Osmosis water. The introduction of Calcium Sulfate Dihydrate can increase product shelf life, provide a smoother taste and improve stability.

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Yes! The Chinese have used Calcium Sulfate Dihydrate in food for centuries! Calcium Sulfate Dihydrate acts as a coagulant and curdle with the hot soy milk to yield a slightly firmer Tofu. It is tender, and a bit brittle, but consumers love the style, texture, and taste.

This Food Grade Mineral would have so many uses in food? Without it, we could not enjoy many of the foods we do today!

Calcium Sulfate Dihydrate…who would have thought?!
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There is more! Calcium Sulfate Dihydrate is commonly found in canned vegetables, frozen foods, ice cream and blue cheese. The benefits of Calcium Sulfate Dihydrate in these products are:

  • Supplies a natural preservative that extends the shelf life of food and beverages
  • Coagulating agent for selected cheeses,
  • Stabilizer and firmer for canned vegetables and jarred jellies/jams
  • Additive for frozen foods to improve shelf life and reduce sodium levels
  • A dietary Calcium supplement