Food Categories

Food Additives

Functional Classes

Glossary

Calcium sulfate (516)

Functional Classes: Acidity regulator, Firming agent, Flour treatment agent, Sequestrant, Stabilizer

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 516

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 516

GSFA Provisions for Calcium sulfate

N°

Food Category

Max Level

Notes

06.4.2.0

Dried pastas and noodles and like products

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

N°

06.4.2.0

Food Category

Dried pastas and noodles and like products

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

06.2.1.0

Flours

GMP

57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.

N°

06.2.1.0

Food Category

Flours

Max Level

GMP

Notes

57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

GMP

29: For non-standardized food only.

323: For use as firming agent.

324: For use in aloe vera only.

N°

04.2.2.1

Food Category

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

Max Level

GMP

Notes

29: For non-standardized food only.

323: For use as firming agent.

324: For use in aloe vera only.

10.2.1.0

Liquid egg products

GMP

N°

10.2.1.0

Food Category

Liquid egg products

Max Level

GMP

Notes

01.4.1.0

Pasteurized cream (plain)

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

Max Level

GMP

Notes

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Max Level

GMP

Notes

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Calcium sulfate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Calcium sulfate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Calcium sulfate is acceptable in foods conforming to the following commodity standards: CS 249-2006.

Calcium sulfate is a: Acidity regulator, Stabilizer.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.