Calcium citrate

CAS：5785-44-4

Molecular formula: Ca3(C6H5O7)2·4H2O

Molecular weight: 570.50

Appearance: White powder, odorless, slightly hygroscopic, extremely insoluble in water (0.095g/100ml, 25 ℃). Almost insoluble in ethanol (0.0089g/100ml, 25 ℃), crystal water gradually loses moisture when heated to 100 ℃, and completely loses water at 120 ℃.

Usage: chelating agent; Buffer agent; Organizational coagulants; Calcium fortifier, emulsifying salt. According to GBl980-94, for beans and their products, beverages, 8-16g/kg. According to FAO/WHO (1984) regulations, the usage and limit are: 2g/kg for low magnification concentrated milk, sweet condensed milk, cream, etc. alone, and 3g/kg for combination with other stabilizers (calculated as anhydrous); Milk powder, cream powder 5g/kg; Melting cheese to produce 40g/kg; Jam and jelly; When canned tomatoes, cold drinks, and caseinate are used as fortifiers according to GMP, the theoretical calcium content of this product is 21.07%. It can be used for flour, pastries, Japanese fermented soybean paste, etc. The limit set by Japanese regulations is 1%.

Packaging: The outer bag is a woven bag or kraft paper bag, lined with a polyethylene plastic bag, with a net weight of 25kg per bag.

Storage and transportation: Store in sealed containers in a cool, dry, well ventilated area, and avoid contact with heat and moisture during transportation.