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CHEMICAL NAME: calcium citrate FORMULA: Ca3 (C6H5O7)2.4H2OMOLECULAR WEIGHT: 570.50PROPERTIES: white powder, odourless, slightly deliquescence,difficultly soluble in water(0.095g/100ml 25°C), almost insoluble in ethanol. when heated to 100°C, it may lose crystal water,when heated to 120°C, the crystal will lose water completely. SPECIFICATIONS: USP-23 NAME OF INDEX INDEX APPEARANCE WHITE CRYSTALS POWDER CONTENT,% 97.5-100.5 ARSENIC, % ≤ 0.0003 FLUORIDE, % ≤ 0.003 HEAVY METALS (AS Pb),% ≤ 0.002 LOSS ON DRYING, % 10.0-13.3 ACID INSOLUBLE SUBSTANCE, % ≤ 0.2 USES: chelant,buffer, coagulant,calcareous intensified agent.according to gb1980-94, it can be used in soy products, according to the stiputations 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 slabilizing 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 caseinate, its calcium content in theory is 21.07%. it can be used in flour, cookie, japanese fermented soya-bean milk.PACKING: 25kgs net plastic woven bags.STORAGE AND TRANSPORT: it should be stored in a dry, ventilative and clear warehouse; kept away from moisture and hot. furthermore, it should be stored separately from poisonous substances.
