Price range: €0,00 through €726,35 Excl. VAT
Torowhite – Calcium sulfate (Dihydrate) – mineral salt – FOG 20 is a premium food-grade calcium sulfate dihydrate (E516) that combines calcium fortification with multiple food processing functions. It serves as a firming agent, dough strengthener, coagulant, stabiliser, anti-caking agent, and processing aid for bakery, dairy, plant-based foods, meat products, and food manufacturing applications.
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Torowhite – Calcium sulfate (Dihydrate) – FOG 20 is a high-purity food-grade calcium sulfate ingredient designed for food developers and manufacturers seeking multifunctional solutions for texture, stability, calcium fortification, and processing performance. It is designed as a multifunctional food additive that not only enriches foods with calcium but also improves manufacturing performance, texture, stability, and processing efficiency. Natural and declarable as “mineral salt”.
Widely used across the food industry, FOG 20 functions as a dough strengthener, coagulant, firming agent, processing aid, stabilizer, anti-caking agent, pH regulator, nutrient supplement, and carrier ingredient. It is especially suited for bakery products, tofu production, dairy applications, processed meats, sauces, soups, confectionery, brewing, seasonings, plant-based foods, and dry ingredient systems.
As a trusted manufacturer of food-grade calcium sulfate ingredients, ToroWhite offers FOG 20 to help food manufacturers develop improved dough performance, enhanced product texture, controlled gel formation, better moisture management, improved processing consistency, and increased manufacturing efficiency. Its neutral flavour, excellent purity, and versatility make it an ideal ingredient for manufacturers seeking both nutritional and technological functionality from a single ingredient.
| Application | Functional Role | Key Benefit |
|---|---|---|
| Processed Meat | Water Binding / Phosphate Replacement | Improves texture, water retention and emulsification |
| Tofu Production | Coagulant | Enables consistent protein coagulation |
| Bread Dough | Dough Conditioner | Improves gluten development and dough handling |
| Gluten-Free Bakery | Structure Stabilizer | Enhances dough consistency and finished product quality |
| Beer Brewing | Processing Aid | Supports pH control and yeast performance |
| Ice Cream | Stabilizer | Reduces melting rate and improves texture |
| Restructured Meat Systems | Texturizer | Supports alginate gel formation and product structure |
| Starter Cultures | Fermentation Support | Enhances enzyme activity during fermentation |
| Grated Cheese | Anti-Caking Agent | Prevents clumping and improves flowability |
| Dairy Products | Firming Agent | Improves texture and product stability |
| Plant-Based Meat | Firming Agent | Provides better bite and texture |
| Sauces & Dressings | Stabilizer | Improves consistency and reduces phase separation |
| Soups & Broths | Processing Aid | Improves dispersion and formulation stability |
| Seasonings & Dry Premixes | Anti-Caking Agent | Maintains free-flowing powders |
| Confectionery & Pastry | Dough Strengthener | Improves dough development and product consistency |
| Non-Dairy Creamers | Stabilizer | Supports emulsion stability |
| Dessert Gels | Gelling Aid | Contributes to gel formation and texture |
| Application Area | Bakery, Bakery - dry, Beverage - brewery, Beverage - dry, Cereals & cereal bars, Confectionery, Dairy - cheese, Dairy - ice cream & desserts, Dairy - powders, Health, sports & nutrition, Meat and fish processing, Pet food, Pharmaceutical, OTC, Plant-based meat and dairy alternatives, Side dishes, soups & sauces and seasonings, Snacks, Supplements |
|---|---|
| Labels and Marks | Natural, Non-GMO |
| Dietary Suitability | Allergen Free, Halal, Kosher |
| Profile | Calcium sulfate |
| Physical state | Powder |
| Country of Origin | ES |
| DG Classification | NON DG |
| Storage Conditions | Store in a cool and dry place away from direct sunlight, heat & moisture |
| Shelf Life | 36 Months |
| HSN Code | 25201000 |
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