Calcium sulfate
CAS No.:10101-41-4
Synonyms: gypsum, raw gypsum
Physical and chemical properties
White crystalline powder, odorless, astringent and hygroscopic. Slightly soluble in glycerol, hardly soluble in water (0.26g/100ml, 18 ℃), insoluble in ethanol, soluble in acid, sodium thiosulfate and ammonium salt solutions. When heated to above 100 ℃, CaSO4 · 1 / 2H2O (i.e. pseudogypsum) is formed by losing part of crystal water; When heated to above 194 ℃, all crystal water is lost and anhydrous calcium sulfate is formed.
The melting point is 1450 ℃, and the relative density is 2.96. After adding water, it becomes a plastic slurry and solidifies quickly. It usually contains 2 crystal water and exists in the form of gypsum ore in nature. Calcium chloride, a by-product of the production of sodium carbonate by the ammonia method, is added with sodium sulfate, or the calcium salt obtained from the intermediate of the production of organic acid is reacted with sulfuric acid.
Toxicological basis
①GRAS：FDA-21CFR 184.1230.
② ADI: not required (FAO / WHO, 1994).
Application
Stabilizer and coagulant, thickener and acidity regulator
GB 2760-2014 stipulates that the maximum dosage of wheat flour products is 1.5g/kg; Pickled bacon products (such as bacon, bacon, salted duck, Chinese ham, sausage, etc.), with a maximum usage of 5.0g/kg; Meat enema, the maximum dosage is 3.0g/kg; Bread, cakes and biscuits, with a maximum dosage of 10.0g/kg; Bean products should be used in appropriate amount according to production needs.
It can be used as nutrition agent, yeast activator, dough property modifier, curing agent, pH regulator, grinding agent, etc. in food. It is used as a curing agent in canned potatoes, tomatoes, carrots, beans and pepper. FAO / who (1984) stipulates that it can be used for the mixture of casein cheese and cream, with the dosage of 5g / kg (used alone or in combination with other stabilizers and carriers). This product has mild coagulability to protein, and the tofu produced is tender in texture, good in water holding and elastic.
However, because it is difficult to dissolve in water, it is easy to leave astringency and impurities. Gypsum is mainly used to adjust the hardness and Ca2 + concentration of brewing water during beer brewing, so as to reasonably control the pasting and saccharifying mash, wort, and pH value, so as to facilitate the full action of various enzymes in the pasting and saccharifying process and improve the composition of wort. At the same time, it is also conducive to the full coagulation and precipitation of high molecular protein in wort, which has a great impact on the non biological stability and taste quality of beer.
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