Calcium Sulfate CAS 7778-18-9

What is of Calcium Sulfate CAS 7778-18-9?

Calcium sulfate (CaSO₄) is a common inorganic salt found in nature and various industries. It primarily exists in three forms: Anhydrite (anhydrous), Gypsum (dihydrate), and Plaster of Paris (hemihydrate). It is widely used in construction, food manufacturing, agriculture.

Specification

Application Scenarios:

Industrial Grade

1. Building Gypsum and Wall Materials (Cooked Gypsum Core): Raw gypsum is heated and dehydrated to produce cooked gypsum (hemihydrate gypsum). After mixing with water, it can quickly re-harden. It is widely used in the manufacture of gypsum board, partition wall panels, plaster, jointing plaster, and exquisite architectural decorative lines. It has excellent properties such as fire resistance, heat insulation, sound insulation, and automatic regulation of indoor humidity.

2. Cement Retarder: In the production of silicate cement, gypsum can control the setting speed of cement, preventing instantaneous solidification (flash setting) after the addition of water, thus ensuring sufficient working time for construction.

3. Mold Making and Crafts: Utilizing the micro-expansion and smooth surface characteristics of cooked gypsum during solidification, it is used to manufacture ceramic casting molds, mechanical casting molds, dental plaster models, and plaster sculpture crafts.

Food Grade

1. Soft Tofu Coagulant: Calcium sulfate is the core soy protein coagulant for making "soft tofu," "silken tofu," or "tofu pudding." Unlike magnesium chloride (bitumen), which rapidly coagulates, calcium sulfate has low solubility in water and releases calcium ions slowly and gently. This results in more uniform coagulation of soy milk, producing tofu with an extremely delicate texture, high water retention, a white and tender appearance, and no bitterness.

2. Baking and Pasta Improver: In baked goods such as bread and biscuits, it serves as a yeast nutrient (providing sulfur and calcium) and a dough conditioner. It promotes yeast fermentation and enhances dough elasticity.

Packing

Inner lining: polyethylene plastic bag; outer lining: woven plastic bag; each bag weighs 25 kg.