Origin
Calcium sulfate is the calcium salt of sulfuric acid (E 513). E 513 is produced as a by-product during the manufacture of tartaric acid (E334). E 516 appears as an end product in crystalline form and is poorly soluble in water.
Usage
E 516 is generally permitted for use in foods without maximum quantity restrictions. It is most commonly used as an additive in baking powders. Additionally, it is also employed as a substitute for cooking salt. Another function is its role as a carrier substance for other food additives.
Risks
Calcium sulfates are harmless to the human organism. On the contrary, calcium sulfates not only constitute a natural component of some foods but are also important for humans in maintaining many bodily functions. An ADI value (Acceptable Daily Intake) has not been established.