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Calcium Citrate |
| Property |
Molecular formula: Ca3(C6H5O7)2.4H2O Property: White powder, odourless, slightly deliquescence, difficultly soluble in water(0.095g/100mI 25OC),almost insoluble in ethanol, When heated to 100OC,it may lose crystal water, when heated to 120OC,the crystal will lost water completely. |
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| Specification |
Specification:
Name of index | GB17203-1998 | FCC-2000 | | Content(On the base of dry basis),% | 98.5-100.5 | 97.5-100.5 | | As,≤% | 0.0003 | - | | Fluoride(F),≤% | 0.003 | 0.003 | | Heavy metal(As Pb),≤% | 0.002 | 0.002 | | Acid-insoluble substance,≤% | 0.2 | - | | Pb,≤% | 0.0005 | 0.0002 | | Loss on drying,% | 10.0-13.3 | 10.0-13.3 | | Cleat grade | Measure up | - | |
| Direction For Use |
Usage:
Chelan, buffer, coagulant, calcareous intensified agent. According to GBl980£94,it can be used in soy its products£®According to the stipulations of FAO/WHO(1984),its uses and limitation are low powered concentrated milk, sweet condensed milk, thin cream, used separately 2g/kg,used together with other stabilizing agents 3g/kg(no water)£®Milk powder cream powder 5g/kg,melting cheese 40g/kg,As intensified agent of jam and pectin, tomato tin, cooler and casein ate, its calcium content in theory is 21£®07£¥. It can be used in flour, cookie, Japanese fermented soya£bean milk. |
| Packing |
Packing in fiber drum 25kg net |
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