gypsum powder
Gypsum is primarily calcium sulfate and does not contribute significant macronutrients; however, it may provide bioavailable calcium in small quantities. It is generally recognized as safe (GRAS) by food regulatory agencies and is not metabolized as a primary nutrient source.
About
Gypsum powder is a finely milled form of calcium sulfate dihydrate (CaSO₄·2H₂O), a naturally occurring mineral compound. Also known as plaster of Paris when calcined, food-grade gypsum is derived from mineral deposits and processed to meet culinary standards. It appears as a white to off-white, odorless powder with a slightly chalky taste. The mineral occurs worldwide and has been used in food production for centuries, particularly in East Asian cuisines.
In culinary applications, food-grade gypsum serves as a coagulant and firming agent rather than a traditional flavoring ingredient. It is chemically distinct from the gypsum used in construction, which may contain impurities unsuitable for consumption.
Culinary Uses
Gypsum powder is primarily employed in Asian cuisines as a coagulant in the production of tofu, where it reacts with soy milk proteins to create the characteristic curd structure and firm texture. It is also used in traditional Chinese food preparation for certain dishes and in some fermented products. Additionally, gypsum functions as a firming agent in canned vegetables and some baked goods, helping maintain structural integrity during processing. In brewing applications, it may be added to water to adjust mineral content and pH balance. The ingredient is typically not tasted directly in finished dishes but rather functions behind the scenes to achieve desired textural and structural properties.