FOOD AND BEVERAGE
High purity gypsum has been widely used in the food and beverage industries for many years either as a processing aid or as a natural food additive.
It can be used to stabilize and firm foods and regulate their acidity levels. It also adds calcium to food and is used as a dough conditioner.
In brewing, the calcium helps to reduce the level of Oxalic Acid and promotes enzyme activity. The Sulphate Ions provide a drier, more bitter flavour. The sulphate also contributes to the pH management.
High purity, micronised gypsum grade products
Confirms to conform to the specification for E516 Calcium Sulphate Dihydrate in accordance with Commission Regulation (EU) No 231/2012
FDA registered, and produced and tested according to the FCC requirements
High purity gypsum is utilised in the formulation of flour improvers, for the making of bread, biscuits and any other flour based products.
It is a carrier for the minerals, vitamins, enzymes and iron that are added with the flour. A premix of these materials is generally made which is then added to the flour. Gypsum is also used as a calcium supplement.
It can be used in industrial bakery or it can be added to bread mixes that are supplied direct to customers to ‘bake their own’ bread. The presence of gypsum is thought to improve the texture of the dough in baking. Gypsum is used as a coagulant agent for firming soy milk, to produce Tofu.
In brewing, the calcium in the gypsum helps to control the pH of the ‘mash’ ensuring the correct conditions are maintained for proper enzyme reaction. It also assists the yeast in coagulating at the end of the brewing cycle and allows it to sink, so that it can be removed more easily. The sulphate imparts a drier, more bitter taste to beer.
In the case of the sugar beet processing, ground gypsum has been used for many years as a pulp pressing aid as it improves the pressing of the sugar pulp by binding the pectin chains present in the outer most layer of each cell wall. This results in the cell walls having much greater strength which allows more water to be removed on pressing, improving process efficiency.