Calcium Sulfate & Enzymes

Calcium sulfate is a mineral salt found naturally in gypsum and anhydrite. It is produced industrially by reacting sulfuric acid with calcium carbonate or by processing gypsum. Enzymes are proteins that speed up chemical reactions, and in food production, they are often derived from microorganisms or plants.

Calcium sulfate is used as a dough conditioner in baked goods, helping to improve texture and stability. Enzymes are used to improve dough handling, texture, and shelf life in breads and baked goods. They are often used together in bread and sandwich products.

Calcium sulfate is generally recognized as safe (GRAS) by the FDA for use in food. Enzymes used in food production are also typically regulated by the FDA. Both ingredients are commonly consumed and are not associated with adverse health effects at typical intake levels. International bodies like JECFA and EFSA have evaluated similar food additives.