CAS No: 813-94-5
Property:White powder, odorless, slightly deliquescence, difficultly soluble in water (0.095g/100ml 25℃), almost insoluble in ethanol. When heated to 100℃, it may lose crystal water, when heated to 120℃, the crystal will lose water completely.
Acid insoluble substance
- Net each in 25kg complex paper bag, lined with PE bag.
- 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.