LianYungang Dongtai Foodingredients co.,ltd

Calcium Citrate

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  CALCIUM(II) CITRATE;Citric acid calcium salt;citric acid sesquicalcium;tricalcium dicitrate;Tricalcium Citrate anhydrous;Calcium citrate tribasic;Calcium citrate;

• CAS NO :

  813-94-5

• EC NO :

  212-391-7

• Molecular Formula :

  C₁₂H₁₀Ca₃O₁₄

• Molecular Weight :

  498.44

• Main Specifications :

  GB17203-1998，FCC-V,USP 32

• InChI :

  InChI=1/2C6H8O7.3Ca/c2*7-3(8)1-6(13,5(11)12)2-4(9)10;;;/h2*13H,1-2H2,(H,7,8)(H,9,10)(H,11,12);;;/q;;3*+2/p-6

• Packing :

  In 25kg composite plastic woven/ paper bag with PE liner.

• Product description :

  Calcium Citrate 1. Chemical Name: Calcium Citrate, Tricalcium Citrate 2. M. F.: Ca3(C6H5O7)2.4H2O 3. M. W.: 570.50 4. Physical properties: White and odorless powder; slightly hygroscopic; hardly soluble in water and almost insoluble in Ethanol. When heated to 100℃, it will lose crystal water gradually; as heated to 120℃, the crystal will lose all of its crystal water. 5.Quality standard:( GB17203-1998，FCC-V,USP 32) Name of index GB17203-1998 FCC-V USP 32 Appearance White Crystalline Powder White Powder White Crystalline Powder Content % 98.0-100.5 97.5-100.5 97.5-100.5 As ≤% 0.0003 - 0.0003 Fluoride ≤% 0.003 0.003 0.003 Acid-insoluble substance ≤ % 0.2 0.2 0.2 Pb ≤% - 0.0002 0.001 Heavy Metals (as Pb) ≤ % 0.002 - 0.002 Loss on drying % 10.0-13.3 10.0-14.0 10.0-13.3 Clear grade Accord with the test - - 6. Usage: In food industry, it is used as chelating agent, buffer, coagulant, and calcareous intensifying agent, mainly applied to dairy product, jam, cold drink, flour, cake, and so on. 7. Packing: In 25kg composite plastic woven/ paper bag with PE liner. 8. Storage and transport: It should be stored in a dry and ventilative warehouse and kept away from moisture, heat and poisonous substances. Handled with care, so as to avoid damage to packing bags.

• Uses :

  In food industry, it is used as chelating agent, buffer, coagulant, and calcareous intensifying agent, mainly applied to dairy product, jam, cold drink, flour, cake, and so on.

• Molecular Structure :