What Is The Difference Between Food Additive Calcium Sulfate Dihydrate And Anhydrous?

According to the Chinese national standard GB1892-2007 and the US FCC V (2004) (English version), food additives have only two subcategories: calcium sulfate dihydrate (molecular formula: CaSO4 · 2H2O); An anhydrous calcium sulfate (molecular formula: CaSO4). The biggest difference between the two in food application lies in the content difference of water of crystallization. The detailed list is as follows: List of Differences in Food Additive Calcium Sulfate
Name: Calcium sulfate dihydrate Anhydrous calcium sulfate Molecular formula CaSO4 · 2H2O CaSO4 ()
The main source of natural ore is calcium sulfate dihydrate, which is a white or gray powder with a glass luster and good flowability. It is matte and white or gray powder
Property: Unreactive in contact with water, heat release in contact with water, relative density of agglomeration 2.32 2.96, solubility (20 ℃) 0.21g/100ml water 0.27g/100ml water
10% solution pH (25 ℃) 77.0~10.4 melting point
128 ℃ (-1.5H2O) 1450 ℃ Calcium sulfate (CaSO4) (calculated on a dry basis),%, ≥ 98.0~98.0 heavy metals (calculated on Pb),%, ≤ 0.0002~0.0002 arsenic (As),%, ≤ 0.0002~0.0002 fluoride (calculated on F), ≤,% 0.003~0.005 selenium (Se),%, ≤ 0.003~0.003
Drying reduction,%, ≤ 19.0~23.0 1.5
Based on the comparative analysis of the differences between dihydrate and anhydrous calcium sulfate, it can be used as a dough property modifier, yeast activator, pH regulator, flour treatment agent, bean product coagulant, gelling agent, calcium nutrition support agent, chelating agent, anti caking agent, drying agent, food processing assistant, etc. We recommend:
（1）FD—01
Food additive calcium sulfate (dihydrate) is mainly used for beer fermentation, flour, meat sausage, yeast, alginate products, canned fruits and vegetables, etc.
（2）FA—02
The food additive calcium sulfate (anhydrous) (produced by traditional processes) is mainly used in the soy food industry.
（3）FA—03
Food additive calcium sulfate (anhydrous) (special process) is odorless, odorless, and high brightness. It is used in high-end food industry and export products with strict requirements for color, odor, and taste, such as baking, biscuits, bread industry, etc.