Applications
Calcium sulfate dihydrate (Terra Alba), commonly known as gypsum, plays a significant role in the food industry. It’s often used as a firming agent, particularly in tofu production. When added to soybean milk, it acts as a coagulant, forming the curds that are essential in creating tofu’s texture. It’s also used in brewing, where it serves to improve the clarity and stability of the beer by aiding the precipitation of unwanted proteins. Calcium sulfate can also be found in baking, particularly in the production of bread and pastries, where it acts as a dough conditioner. It helps to strengthen the gluten network, improving the dough’s texture and volume. Plus, food-grade gypsum is recognized as safe by regulatory agencies, making it a versatile and valuable ingredient.
Sales Specifications
| Typical Chemical Analysis
Requirements FCC 12th Ed. |
|
| Assay (gypsum purity) | 98%-101% |
| Fluoride | <30 ppm |
| Lead | <2 ppm |
| Loss on drying | 19 – 23 % |
| Selenium | <30 ppm |
| Typical Physical Properties | |
| Appearance | White Powder |
| Specific Gravity | 2.32 |
| Bulk Density (loose) | 59lb./ft3 |
| Mohs Hardness | 2.0 |
| pH | 8 |
| Typical Particle Size Distribution | |
| Particles Passing ASTM Sieves: | |
| % Passed by – 100 Mesh | 99.90-100 |
| % Passed by -325 Mesh | 93 – 100 |
Packing
50 LB per bag, 40 bags per pallet