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CALCIUM CITRATE
CAS No.: 813-94-5
Spec.;
Name of index |
USP-23 |
Ca3(C6H5O7)2% |
97.5-100.5 |
Loss of drying% |
10.0-13.3 |
Appearance |
White crystalline powder |
Acid-insoluble substances % |
0.2 |
Heavy metals% |
0.002 |
Lead% |
0.001 |
Arsenic% |
3 ppm |
Fluoride% |
0.003 |
As% |
0.0003 |
Properties: white powder, odourless, slightly deliquescence,difficultly soluble in water(0.095g/100ml),almost insoluble in ethanol. When heated to 100, it may lose crystal water, when heated to 120, the crystal will lose water completely .
Application: chelant, buffer, coagulant, calcareous intensified agent. according to gb1980-94, it canbe used in soy its products. according to the stiputations of faowho(1984), its uses and limitation are low powered concentrated mik , sweet condensed milk, thin cream, used separately 2g/kg, used together with other slabilizing agents 3g/kg(no water). milk poweder, cream powder 5g/kg, melting cheese 40g/kg. as intensified agent of jam and pectin, tomato tin, cooler and caseinate, its calcium content in theory is 21.07%. it can be used in floue, cookie, japanese fermented soyabean milk.
Packing: it is packed with polytene bag as liner and compound plastic woven bag as the outer layer. the net weight of each bag is 25kg.
Storage: it should be stored in a dry and ventilative warehouse. during transport andloadingunloading, it should be handled with care so as to avoid damage to bags; kept away from water and moisture, stored separately from poisonous substances.
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