Calcium Sulfate And Enzymes

Calcium sulfate is a mineral salt that occurs naturally. It is produced industrially by reacting sulfuric acid with calcium carbonate or by mining gypsum, a mineral composed of hydrated calcium sulfate. Enzymes are proteins that speed up chemical reactions. Food-grade enzymes are typically produced through fermentation using microorganisms.

Calcium sulfate is used in baking as a dough conditioner and firming agent, helping to improve texture and stability. Enzymes are added to doughs to improve their handling qualities, texture, and shelf life. They are commonly found in breads, cookies, and other baked goods.

Calcium sulfate is generally recognized as safe (GRAS) by the FDA for use in food. Enzymes used in food processing are also typically approved or considered GRAS. These ingredients are consumed in small amounts and are not associated with adverse health effects at typical intake levels. International bodies like JECFA have evaluated calcium sulfate and enzymes, and no significant health controversies are associated with their use in food.