Tag: Calcium sulphate

According to the World Health Organization (WHO), the Acceptable Daily Intake (ADI) for sulphites is a low 0.7 mg per kilogram of body weight, but sulphates are not regulated in the same way because they are generally safe for most people. So, is sulphate harmful in food? The answer is nuanced, as it's crucial to distinguish between sulphates, which are typically benign, and sulphites, which can trigger adverse reactions in some individuals.

According to the U.S. Food and Drug Administration (FDA), food-grade calcium sulphate is generally recognized as safe (GRAS) for human consumption. While industrial-grade forms are hazardous, food-grade calcium sulphate is used widely as a food additive to improve texture, aid processing, and provide nutritional calcium. This article investigates the health implications of ingesting calcium sulphate, distinguishing between its food-grade and industrial versions.

The FDA recognizes food-grade calcium sulphate as 'Generally Recognized As Safe' (GRAS). This naturally occurring mineral is a common coagulant in tofu production, but many people often wonder: is calcium sulphate in tofu safe for consumption?.

The U.S. Food and Drug Administration (FDA) has classified food-grade calcium sulphate, also known as gypsum, as "Generally Recognized as Safe" (GRAS) for use in food products. Despite its long history of safe use, many still question what are the side effects of calcium sulphate in tofu.

Calcium sulphate, a mineral also known as gypsum, has been used in food processing for centuries. Today, it functions as a common food additive in a variety of everyday products to help improve texture, stability, and nutritional content.

Calcium sulphate, also known as gypsum, is a naturally occurring mineral composed of calcium, sulfur, and oxygen. Therefore, it is definitively dairy-free and suitable for individuals following a vegan or dairy-free diet. Its common use in both dairy and plant-based food production can sometimes cause confusion.