Calcium Citrate (Food Additives)
Formula：Ca3(C6H5O7)2·4H2O
Molecular：570．50
Specificity：White powder,odourIess,sIightly deliquescence,difficuItIy soIuble in water(0．095g/100mI25℃), aImost insoIuble in ethanol,When heated to 100℃,it may Iose crystal water,when heated to 120℃,the crystal will lost water completeIy.
Quality standard：
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 | - |
Uses：Chelant,buffer,coaguIant,calcareous intensified agent.According to GBl980－94,it can be used in soy its products．According to the stiputations of FAO/WH O(1984), its uses and limitation are Iow powered concentrated milk,sweet condensed miIk,thin cream,used separateIy2g/kg, used together with other sIabiIizing agents3g/kg(no water)．MiIk 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 fIour,cookie, Japanese fermented soya－bean milk.
Packing：It is packed with poIyethylene bag as Iiner and a compound pIastic woven bag as the outer Iayer．The net weight of each bag is 25kg.
Storage and transport：Kept in tightIy－closed containsrs,it should be stored in a dry and ventiIative warehouse,kept away from moistrue and hot,furthermore,it shuoId be sctored separateIy from poisonous substances. HandIed with care,so as to avoid damage to bags.
