Calcium Acetate, Anhydrous (White Power&White Crystal)

CALCIUM ACETATE ANHYDROUS

(CH3COO)2Ca

• Calcium acetate anhydrous is a kind of white power or granule. These two versions are chemically identical and differ only in physical form. The granule is clean and offers the properties of non-dustiness, improved wettability, higher reactivity, higher bulk density and improved free-flowability.

• Grades

Calcium acetate anhydrous is available in TECH / FCC / E263 Pure grades.

• Specifications

Pharmaceutical grade conforms to: USP 27 (reagent spec)

Both grades conform to: U.S.Food Chemicals Codex5 / The criteria of purity of the EC (specified for E262) . / WHO1964(spec for identity and purity food additive) / USP27 and BP2004

• Methods of analysis

Details of test methods can be supplied on request.

• Packing

Calcium acetate anhydrous is packaged in paper-plastic composite bags.

• Storage and handling

Calcium acetate anhydrous should be stored in its original packing or in suitable sealed containers and kept in a clean and dry place.Under normal conditions of use, Calcium acetate anhydrous does not present any undue hazard. Precautions must be taken to prevent solid or liquid product to contact with eyes and skin.Exposure to the dust at high concentrations should be prevented by the provision of suitable ventilation.

• First aid measures

Eye contact: In the event of eye contact occurring immediately irrigate with copious quantities of clean water, holding the eye open if necessary. obtain medical attention.

Skin contact: Wash with water. Remove contaminated clothing, which should be washed before re-use.

Ingestion: Rinse the mouth with water. Obtain medical attention.

• Fire hazard

Calcium acetate anhydrous presents little fire hazard.

• Application

Calcium Acetate is used in a wide variety of different applications. Calcium Acetate is an effective growth inhibitor of certain bacteria. It is widely used in bread to prevent rope formation thus extending the shelf life of the product. High moisture content of bread encourages the growth of bacteria causing rope. These bacteria are heat resistant and survive at temperatures attained during the backing process. This means that conditions conducive to rope development, adequate measures must be taken to prevent rope formation. Calcium Acetate is an effective anti-rope agent and does not effect the fermentation process, taste of the bread.Concentration levels of 0.2-0.5% based on the amount of flour is recommended. Calcium Acetate also finds its application in the production of resonates for printing inks. Calcium Acetate can be used to increase the milk fat production of dairy cows. Furthermore, it is used in Calcium soap manufacturing, in the production of high temperature lubricating grease and an catalyst for polyester production.

• Properties

                                          Physical properties

Molecular mass(anhydrous)                          158.17

Flash point ℃                                                 >250(decompose)

Solubility in water:                                         at 0℃           g/100ml          37.4

                                                                       at 25℃        g/100ml          35.3

                                                                       at 100℃       g/100ml          29.7

• Physiological properties

The solid or solution contact with eyes may cause irritability and inflammation. Prolonged or repeated skin contact may cause slight pain. A large number of take in can cause the nose,throat and upper respiratory tract infection.