E516na

E516, in the EU food additive nomenclature, designates calcium sulfate. It is an inorganic salt with the chemical formula CaSO4 and occurs naturally as the mineral gypsum (calcium sulfate dihydrate) or in anhydrous form. In food applications, E516 is valued mainly as a firming agent and as a calcium source.

Uses and applications include acting as a coagulant in tofu and other soy products, where calcium ions help set structure. It is also employed to improve texture and firmness in certain canned vegetables and fruits, and it can serve as a calcium fortificant in dairy products, bakery items, and fortified beverages. Its role as a calcium salt means it can contribute to dietary calcium intake in processed foods.

Regulatory status and safety notes indicate that calcium sulfate is broadly permitted in many countries as a food additive under specified conditions and usage limits. It is generally recognized as safe when used within regulatory guidelines. As with many minerals, excessive intake can lead to digestive discomfort or other effects related to high calcium consumption, so adherence to labeling and local limits is important.

Naming and labeling notes: E516 is the official code for calcium sulfate. If you encounter the term “E516na,” it is not an official designation in the EU E-number system. It may reflect a product-specific code, a regional label, or a typographical error. When identifying this additive, it is best to look for “calcium sulfate” or “E516” on ingredient lists.

See also: E514 sodium sulfate, E515 potassium sulfate, E517 magnesium sulfate (as related inorganic sulfates used in food processing).