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Product


Calcium Citrate (FOOD GRADE)

1.Chemical name: 2-hydroxypropane-1,2,3-tricaboxylate Ca3

2.Formula:

3.Molecular weight: 570.50

4.Specificity:

White powder, odourless, slightly deliquescence, difficulty soluble in water(0.095g/100ml 25), almost insoluble in ethanol. When heated to 100, it may lose crystal water , when heated to 120, the crystal will lose water completely.

5.Quality standard:

Name of index

USP-23

Appearance

White crystalline powder

Content, %

97.5-100.5

As, %

0.0003

Fluoride %

0.003

Heavy metals (Pb) %

0.002

Loss on drying %

10.0-13.3

Acid insoluble substance %

0.2

6.Uses:

Chelant, buffer, coagulant, calcareous intensified agent. According to GB1980-94, it can be 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 separately2g/kg, used together with other slabilizing agents 3g/kg(no water) Milk powder, cream, powder5g/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 soya-bean milk.

7.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.

8.Storage and transport:

It should be stored in a dry and ventilative warehouse. During transport and loading-unloading, it should be handled with care so as to avoid