Calcium Acetate / CAS 62-54-4

Name of product

Calcium Acetate (Calcium Acetate)

CAS

Anhydrous：62-54-4     One water object：5743-26-0

INS

263

EINECS

200-540-9

 EEC

E263

Structural formula

Molecular Formula

1.Anhydrous:Ca(C₂H₃O₂)₂；     

2.Hydrate:C₄H₆CaO₄·H₂O；3.C₄H₆CaO₄·xH₂O(x<1) 

nature

White loose powder. Odorless. Slightly bitter taste. Easy to absorb moisture. Heat to 160°C to decompose into CaCO3 and acetone. Soluble in water, slightly soluble in ethanol。

Quality Standard

               standard     

project

GB15572-95

JECFA97

FCCV

USP35-NF30

EP7.0

Content (dry basis) 

98.0-102.0%

≤98%

99-100.5%

99.0-100.5%

98.0-102.0%

PH value（5%）

6.0-8.0

6 - 9 (1 ：10Solution)

--------

6.3 - 9.6 (1：20Solution）.

7.2-8.2

Water insoluble matter

--------

≤ 0.3%

--------

--------

--------

Nitrate

--------

--------

--------

through experiments

through experiments

Sulfate（GT-30）

≤0.1%

--------

≤0.1%

≤0.06%

≤600ppm

Fluoride

≤0.005%

--------

≤0.005%

≤0.005%

--------

chloride（GT-30）

≤0.050%

--------

≤0.05%

≤0.05%

≤330ppm

lead

--------

--------

--------

≤0.001%

--------

Heavy metal（P b计,GT-16-1）

≤0.0025%

≤ 2 mg/kg

≤2mg/kg

≤0.0025%

≤20ppm

strontium

--------

--------

--------

≤0.05%

≤500ppm

Potassium

--------

--------

--------

≤0.05%

≤0.1%

sodium

--------

--------

--------

≤0.5%

≤0.5%

arsenic（GT-3）

≤0.0002%

--------

--------

≤3ppm%

≤2ppm

Magnesium salt and alkali metal salt content

≤1%

--------

--------

≤0.05%

≤500ppm

aluminum

--------

--------

--------

through experiments

≤1ppm

Salt 

through experiments

--------

--------

through experiments

≤50ppm

Moisture（GT-32）

≤7.0%

≤ 11.0% (155o

Dry to constant weight)

≤7.0%

≤7.0%

≤7.0%

The main purpose

In the food industry as antifungal agents, leavening agents, dough regulators, buffers, tissue modifiers, curing agents, nutritional supplements, chelating agents. Such as used as baking products, cake raising agent, bread, biscuits, fermentation aids, buffers, pectin curing agent (gel effect), yeast food meat products organizational improver. For brewing, increase saccharification and increase fermentation capacity。

Dosage

GB 14880一94：Cereals and their products and beverages8-16g/kg。

GB 2760一2001：vinegar，6-8g/kg(With Ca)。

FAO/WHO(1984)：Caseinate，GMP。

FDA，§184．1185(2000)：Baked goods, gelatin, pudding, fillings, 0.2%; sweet sauces, top material and toppings, 0.15%; other0.0001%。

EEC approved for packaging cheese powder, quick-setting jelly powder。

FEMA(mg/kg)：Soft drinks 200；Baked goods 500。

Beverages and milk drinks0.6-0.8g/kg Cereals and their products1.6-3.2g/kg Baby Food3.0-6.0g/kg

package

Net weight 25kg, paper-plastic composite bag or woven bag lined with PE bag, can also be customized according to customer requirements。

Storage

Closed storage in a cool, dry and ventilated place, not mixed with toxic chemicals。