Shandong Tengbao Food Technology Co., Ltd
Tel: 400-0632-026
| Product | Calcium Acetate | |||
| CAS | 62-54-4 | |||
| Structure |  |
Molecular formula | C4H6CaO4 | |
| Molecular weight | 158 17 | |||
| Properties | Powder and spherical particles | |||
| Aplication | standard Item | GB1903.15-2016 | FCC | E.263 |
| Assay(on dry basis) | 98.0%~102% | 99.0%~100.5% | ≥98.0% | |
| Insoluble substance | -- | -- | <0.3% | |
| PH(1:10) | 6~8 | 7.5~10.5 | 6~9 | |
| lssno drying (105*C 4h) | ≤7% | ≤7% | ≤11% ( 155C, monohydrate) | |
| Arsenic (As) | ≤2mg/kg | -- | ||
| Lead (Pb) | ≤2mg/kg | ≤2mg/kg | ≤2mg/kg | |
| Fluoride ( as F) | ≤0.005% | ≤0.005% | -- | |
| Chloride ( CI) | ≤0.005% | ≤0.05% | -- | |
| Sulfate ( SO,) | ≤0.1% | ≤0.1% | -- | |
| Recommended dosage | 1.in the food industry as anti-mold agent, leavening agent, dough regulator, buffering agent, tissue modiier curing agent, nutrient supplement, chelating agent, etc. Such as baking products, pastry leavening agent, bread, biscuits as a leaven, bufering agent, pectin curing agent (gel action) yeast foood meat products tssue improver, etc. 2.used for brewing, can increase saccharification, improve fermentation capacity. |
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| Dosage | 1.Cereals, products and beverages 8-16g/kg. 2.Vinegar, 6-8g/kg (in Ca). 3.Baked goods, gelatin, pudding, sufing, 0.2%; Sweet sauce, top material and pouring, 0.15%. 4.Beverages and milk beverages 0.6-0.8g/kg Cereals and products 1.6-3.2g/kg infant food 3.0- 6.0g/kg. |
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| Packaging | A.25kg/ bag paper-plastic composite bag packaging or woven bag packaging. B.Nylon ton bag packaging; Can also be customized according to customer requirements. |
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| Storage | Sealed storage in a cool, dry, ventilated place, shall not be mixed with toxic chemicals transport storage. | |||