For vegetables to remain crisp and healthy much longer
Calcium sulfate is widely used as a firming agent for canned vegetables such as potatoes, tomatoes, carrots, lima beans, peppers, etc. Also used for canned fruit, it retains firmness by binding with pectin and increasing the water holding capacity. This occurs as it counteracts the softening that occurs when vegetables and fruits are cooked.
- Fruits and vegetables remain firm and crisp longer
- Prevents collapse of products during processing
- Increases shelf life