Calcium sulphate
Gypsum — tofu coagulant, flour treatment.
- Category
- Sequestrants, Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chloride or sulphate mineral salt used as a firming agent, flavor enhancer, or salt substitute.
How it is used in food
A popular coagulant for making Chinese-style tofu, resulting in a tender texture.
Commonly found in- Canned vegetables
- Cheese making
- Brewing water
- Low-sodium salt
Health and safety
None at the levels used. It is barely soluble, so most of what is added passes through unabsorbed.
No safety concern identified; permitted at quantum satis.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E516
Also printed asCalcium sulfate
Worth knowing
In its natural mineral form, it is known as gypsum, which is used to make drywall.
Conclusion
There is no reason to avoid calcium sulphate in your food. It is a traditional coagulant for tender Chinese-style tofu that is barely soluble in the digestive system, meaning most of it passes through unabsorbed. EFSA has identified no safety concern and permits its use at quantum satis.
References
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Open the appEntry last reviewed 2026-07-28.
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