Food Safety Substance
Calcium sulphateE516
Calcium sulphate (E516) is a food additive with PUBLISHED in the EU, GRAS in the US, and data from 8 regulatory sources.
CAS 7778-18-9
E516
other
Indexable evidence set
FDA
GRAS
ADI / TDI
ADI NOT LIMITED mg/kg bw
Codex
8 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 8 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Calcium sulphate
CAS
7778-18-9
E-number
E516
Food category
other
PubChem CID
24497
Evidence tier
Indexable evidence set (12)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| Canada | Health Canada | Listed | Stabilizing agent |
| Codex | Codex Alimentarius | Listed | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E516 | PUBLISHED | substanceFAD | Calcium sulphate | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E516 | Calcium sulphate | - | POL-FAD-IMPORT-3213 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | - | - | - | EU Annex II Union List |
| European Union | - | - | - | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use in products conforming to the Standard for Fermented Milks (CXS 243-2003) only, as an acidity regulator in flavoured fermented milks and flavoured drinks based on... |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 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 | For use in non-standardized food.; For use as firming agent.; For use in French fried potatoes conforming to the Standard for Quick Frozen Vegetables (CXS 320-2015) as a... |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 06.2.1 Flours | GMP | Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011) as a flour treatment agent.; GMP is 1 part benzoyl peroxide and not... |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 10.2.1 Liquid egg products | GMP | - |
| Codex | 516 | Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer | 14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine | GMP | The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine... |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Stabilizing agent | (a)Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document | (a)600 ppm | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (b)Cream for whipping that has been heat-treated above 100°C | (b)50 ppm | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (c)Creamed cottage cheese | (c)500 ppm | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Ice cream mix | (d)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use*, the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Ice milk mix | (e)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (f)Sherbet | (f)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (g)Unstandardized foods | (g)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Firming agent | (a) Canned (naming the vegetable or vegetables); Canned tomatoes; Unstandardized canned vegetables | (a) 260 ppm, calculated as calcium | List of Permitted Firming Agents |
| Canada | Neutral filler | - | (a) Good Manufacturing Practice in accordance with section 3.1.1 of Volume 3 of the Food Compositional Standards Document | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Carrier of benzoyl peroxide | - | (b) 3,000 ppm of the dried whey product | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Carrier of benzoyl peroxide | - | (c) If used singly, the amount not to exceed 900 ppm. If used in any combination with other carriers of benzoyl peroxide set out in this list or in sections 12.1.1 and 12.1.3 of Volume 12 of the Food Compositional Standards Document, the total combined amount not to exceed 900 ppm. | List of Permitted Food Additives with Other Purposes of Use |
| Canada | Acidity regulator | (a) Beer | (a) Good Manufacturing Practice | List of Permitted Acidity Regulators and Acid-Reacting Materials |
| Canada | Acidity regulator | (b) Fruit wine; Wine | (b) Good Manufacturing Practice. The content of soluble sulphates in the finished wine not to exceed 2,000 ppm weight by volume, calculated as potassium sulphate. | List of Permitted Acidity Regulators and Acid-Reacting Materials |
| Canada | Yeast food | (a) Bread | (a) 5,000 ppm of the flour | List of Permitted Yeast Foods |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | CALCIUM SULFATE | - | 7778-18-9 | NOT LIMITED | - | YEAST_FOOD, FIRMING_AGENT, FLOUR_TREATMENT_AGENT, SEQUESTRANT | 1973 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Calcium sulphate used for in food?
Calcium sulphate appears in food-use rows as: Firming agent/Sequestrant; Acidity regulator; Colour; Firming agent; Flour treatment agent; Sequestrant; Stabilizer; Stabilizing agent.
Is Calcium sulphate / E516 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT LIMITED mg/kg bw. EU status evidence: PUBLISHED. US/FDA evidence: GRAS.
What is the ADI for Calcium sulphate?
Calcium sulphate has this ADI/reference value in the food-safety tables: ADI NOT LIMITED mg/kg bw. Source: WHO JECFA.
Is Calcium sulphate also used in cosmetics?
Calcium sulphate has a same-CAS cosmetics cross-reference: Calcium Sulfate, EU status permitted.