Copper sulfate, blue stone, blue vitriol are all common names for pentahydrated cupric sulphate, CuSO45H2O, which is the best known and the most widely used of the copper salts. Indeed it is often the starting raw material for the production of many of the other copper salts.Today in the world there are more than 100 manufacturers and the world's consumption is around 275,000 tonnes per annum. It is estimated that approximately three-quarters of this is used in agriculture, principally as a fungicide, but also for treating copper-deficient soils.
Is Copper sulfate gluten free?
Copper sulfate is gluten free and widely used in gluten free food to provide to .
Why is Copper sulfate gluten free?
Copper sulfate(Hydroxyethyledene Diphosphonic Acid) is used as scale and corrosion inhibition in circulating cool water system, oil field and low-pressure boilers in fields such as electric power, chemical industry, metallurgy, fertilizer, etc.. In light woven industry, Copper sulfate is used as detergent for metal and nonmetal. In dyeing industry, Copper sulfate is used as peroxide stabilizer and dye-fixing agent; In non-cyanide electroplating, Copper sulfate is used as chelating agent. The dosage of 1-10mg/L is preferred as scale inhibitor, 10-50mg/L as corrosion inhibitor, and 1000-2000mg/L as detergent. Usually, Copper sulfate is used together with polycarboxylic acid.
How is Copper sulfate used in gluten free food?
Copper sulfate is widely used in to provide to . Copper sulfate is usually used in processed food rather than daily recipe.
Why should you go Gluten free?
Celiac disease: Celiac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment. In 2009 research showed between 0.5 and 1.0 percent of people in the US and UK are sensitive to gluten due to celiac disease. So people with Celiac disease have to stick to gluten free diet to avoid unexpected side effect caused by consumption of gluten.
Non-celiac gluten sensitivity: Some people may be sensitive to gluten but do not have celiac disease and feel better on a diet with less gluten. However, there are no specific symptoms confirmed. Non-celiac gluten sensitivity also drives more people to gluten free diet when people believe that they feel better when eating gluten free.
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