Calcium Acetate Anhydrous

Product Name:     Calcium Acetate
Molecular Formula:(CH₃COO)₂Ca·H₂O
Odour:             Slight acetic acid odor
Molecular Weight:  176.18
Specific Gravity:  1.50
Melting Point:     160℃
Boiling Point:     N/A
CAS No.:           5743-26-0
EINECS No.:        200-540-9
H.S.Code:          2915299090
Appearance:        White Crystal Powder/Agglomerate
Solubility:        Soluble in water & alcohol; insoluble in acetone
 

Specification
Grade                  U.S.P         F.C.C          Technical
Assay%                    99.0-100.5      99.0-100.5        98.0-100.5
pH of a 5% solution at 25℃ 6.3-9.6        6.3-9.6           6.3-9.6
Arsenic (As) %≤           0.0003          0.0003
Water (H₂O) %≤            7.0              7.0               8.0
Chloride(CI) %≤           0.05             0.05              0.1
Fluoride(F) %≤            0.005            0.005
Sulfate (SO₄) %≤          0.06             0.1               0.1
Lead(Pb)%≤                0.001
Heavy metals%≤            0.0025           0.001             0.001


Packing: in 25kg woven paper bags;

Storage: To be stored in cool,dry and ventilated place
 
Uses: Calcium Acetate is used in a wide variety of different applications. Calcium Acetate is an effective growth inhibitor of certain bacteria. It is widely employed 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 affect the fermentation process, baking results or taste of the bread. Concentration levels of 0.2-0.5% based on the amount of flour is recommended.