| Uses |
Calcium Sulfate is a general additive available as both calcium sul-
fate anhydrous, made by the high-temperature calcining of gypsum
which is then ground and separated, and calcium sulfate dihydrate,
which is made by grinding and separating gypsum containing about
20% water of crystallization. calcium sulfate anhydrous contains
approximately 29% calcium, and calcium sulfate dihydrate contains
approximately 23% calcium. it is used, among other things, as a
filler and baking powder for standardization purposes; a firming
agent in canned potatoes, tomatoes, carrots, lima beans, and pep-
pers; in dough as a source of calcium ions (because the absence of
calcium ions causes bread dough to be soft and sticky and to pro-
duce bread of poor quality); in soft-serve ice cream to produce dry-
ness and stiffness; as a calcium ion source for reaction with alginates
to form dessert gels; and as a calcium source for food enrichment.
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