Calcium sulfate, frequently called gypsum, is a food additive typically found in processed products. The Codex General Standard for Food Additives reports that calcium sulfate is often used in foods as a preservative, anti-caking agent and anti-foaming agent. The pharmaceutical industry also lists calcium sulfate in dietary supplements. Calcium sulfate can be found in several food sources.
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As a health measure, most vegans consume tofu to meet their calcium and protein requirements. Choose tofu produced with calcium sulfate coagulating properties, suggests Vegetarian Resource Group. Coagulation refers to the process of thickening or solidifying a compound or agent. Calcium prepared with calcium sulfate normally contains higher calcium amounts, as opposed to other tofu varieties prepared using nigari sources as the main coagulating agent.
Vegetables and Fruits
Processed fruits will likely contain substantial amounts of calcium sulfate. This may include jarred or canned fruit products found, as well as preserves or jellies that contain artificial sweeteners, notes the Codex General Standard for Food Additives. Canned vegetables such as tomatoes, potatoes, carrots and peas also contain calcium sulfate to maintain the firmness of the food source.
Often used as a calcium supplement and for its anti-foaming, firming and leavening properties, calcium sulfate is utilized in many baking products. Calcium sulfate is listed as an active ingredient in baking powder, cereals, enriched flours, bread conditioners and yeast, reports the United States Gypsum Company. As a result, foods produced with these products, such as enriched pies, rolls, cakes, bread and pastas, will have calcium sulfate in them.