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Molecular Formula:Ca3(C6H5O7)2.4H2O  Molecular Weight: 570.50  CAS No.: 813-94-5 Property: White powder, odorless, 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. Specification:

分子Formula:Ca3（C6H5O7）2.4H2O分子量：570.50 CAS号：813-94-5性质：白色粉末，无味，微潮解，难溶于水（0.095g/100ml）°C） ，几乎不溶于乙醇。加热到100℃时°当加热到120℃时，可能会失去结晶水°C、 水晶会完全失水。

zuì最  dà大  0  .  2  %  

Packing: Net each in 25kg complex paper bag, lined with PE bag. Usage: Chelant ,buffer ,coagulant ,calcareous intensified agent. it can be used in soy its products, According to the stipulations 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 stabilizing 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.

包装：每袋净重25公斤复合纸袋，内衬聚乙烯袋。用途：螯合剂、缓冲剂、凝固剂、钙质强化剂。可用于大豆及其制品中，根据FAO/WHO（1984）的规定，其用途和限度为低倍浓缩乳、甜炼乳、稀奶油，单独使用2g/kg，与其他稳定剂一起使用3g/kg（无水），奶粉、奶油粉5g/kg，熔融干酪40g/kg，作为果酱、果胶、番茄罐头、冷冻剂、酪蛋白酸盐的强化剂，理论钙含量为21.07%，可用于面粉、曲奇、日本豆浆发酵。