Calcium Citrate (FOOD GRADE)
1. Chemical name: 2-hydroxypropane-1, 2, 3-tricaboxylate Ca3
3. Molecular weight: 570.50
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:
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.
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
Name of index
White crystalline powder
Heavy metals (Pb) %
Loss on drying %
Acid insoluble substance %