Calcium acetate
| Product | Calcium Acetate | |||||
| CAS | anhydride :62-54-4; monohydrate :5743-26-0 | INS | 263 | |||
| EINECS | 200-540-9 | EEC | E263 | |||
| Structure |  |
Molecular formula |
1.Anhydrous:Ca(C2H3O2)2；2.Hydrates:C4H6CaO4·H2O； 3.C4H6CaO4·xH2O(x<1) |
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| Properties | White loose fine powder.Odorless.Slightly bitter taste.Easy deliquescence .Decomposed into CaCO3 and acetone when heated to 160 ° C .Soluble in water,slightly soluble in ethanol. |
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| Quality Specification |
Item Standard | GB15572-95 | JECFA97 | FCCV | USP35 | EP7.0 |
| Content(dry basis) | 98.0%~102.0﹪ | ≥ 98% | 99%~100.5% | 99.0%~100.5% | 98.0%~102.0% | |
| PH(5%) | 6.0~8.0 | 6 ~ 9 (1 ：10) |
-------- | 6.3 ~ 9.6 solution (1：10). |
7.2~8.2 | |
| Water insoluble matter |
-------- | ≤ 0.3% | -------- | -------- | -------- | |
| Nitrate | -------- | -------- | -------- | passed test | passed test | |
| Sulfate（GT-30） | ≤0.1% | -------- | ≤0.1﹪ | ≤0.06% | ≤600ppm | |
| Fluoride | -------- | -------- | ≤0.005% | ≤0.005% | -------- | |
| Chloride（GT-30） | ≤0.05% | -------- | ≤0.05 | ≤0.05% | ≤330ppm | |
| Pb | -------- | -------- | -------- | ≤0.001% | -------- | |
| Heavy metals（as Pb,GT-16-1） | ≤0.0025% | ≤ 2 mg/kg | ≤2mg/kg | 0.0025% | ≤20ppm | |
| Sr | -------- | -------- | -------- | ≤0.05% | ≤500ppm | |
| K | -------- | -------- | -------- | ≤0.05% | ≤0.1% | |
| Na | -------- | -------- | -------- | ≤0.5% | ≤0.5% | |
| As（GT-3） | ≤0.002% | -------- | -------- | ≤3ppm% | ≤2ppm | |
| Magnesium & alkali salt |
≤1% | -------- | -------- | ≤0.05% | ≤500ppm | |
| Al | -------- | -------- | -------- | passed test | ≤1ppm | |
| Barium | passed test | -------- | -------- | passed test | ≤50ppm | |
| Moisture （GT-32） |
≤7% | ≤11% (155o to constant weight; monohydrate) |
≤7% | ≤7.0% | ≤ 7.0% | |
| Application | Used as antifungal agent, dough leavening agent, regulator, buffer, tissue improver, curing agent, nutritional supplement, chelating agent in the food industry such as leavening agent of baking products and cakes.Fermentation assistant agent, buffering agent, curing agent (gelation)of bread and biscuit ，tissue modifier of the yeast food meat products etc..It can increase the saccharifying power and the fermentation ability when used in brewing. |
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| Dosage | GB 14880一94：Cereals and cereal products and beverage 8～16g/kg. GB 2760一2001：Vinegar 6～8g/kg（as Ca). FAO/WHO(1984)：Edible caseinate，GMP. FDA，§184．1185(2000)：Baking food, gelatin, Pudding, Stuffing，0.2%；Sweet sauce, Top materials and toppings，0.15%；others 0.0001%. EEC approves it used in packaging cheese powder, quick-setting jelly powder. FEMA(mg/kg)：Soft drinks 200;Baked food 500.Beverages and milk beverages 0.6~0.8g/kg ; Cereals and cereal products1.6~3.2g/kg; Infant food 3.0~6.0g/kg |
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| Packaging | Net weight: 25kg,paper-plastic bag or woven bag lined with PE bag,can also be customized according to customer‘s requirements of packaging. | |||||
| Storage | Stored in cool, dry and ventilated place.Must not be loaded and transported with toxic, hazardous and polluting substances. | |||||
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