| Customization: | Available |
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| CAS No.: | 813-94-5 |
| Formula: | C12h10ca3o14 |
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Calcium Citrate
Molecular formula: (C6H5O7) 2Ca3·4H2O
Molecular weight: 570.56
Product properties: white crystalline powder, odorless, slightly hygroscopic, slightly soluble in water
Method: Citric acid solution is neutralized with lime or calcium carbonate, the resulting precipitation is filtered and washed, and dried.
Colored powder, odorless, slightly hygroscopic. Extremely insoluble in water (0.095g/100mL, 25). Almost insoluble in ethanol. When heated to 100, the crystal water is gradually lost, and when heated to 120, the crystal water is completely lost.
Application note: Calcium citrate, also known as calcium citrate, is a kind of organic calcium and an important resource for calcium reinforcement.
Calcium citrate is better than other calcium salts for food nutrition fortification:
In general, the organic acid of calcium is more bioavailable than the inorganic acid.
The absorption rate of calcium citrate is higher than that of calcium carbonate.
The absorption of calcium in calcium citrate was not related to the level of gastric acid.
In addition to the single-ion absorption assumed in the past, there is another mechanism of calcium absorption in the form of calcium citrate complex.
Unlike other calcium sources, calcium citrate has little influence on the uptake of other nutrients, and has only limited influence on the absorption of other minerals, including iron.
Calcium citrate can promote zinc absorption.
As a calcium fortification agent, calcium citrate has a peaceful taste, moderate odor and high absorption rate, and can be used to fortify a variety of foods, including infant formula, fruit juices, dairy products, solid drinks, sports drinks, milk, soy milk, health products and cereal products. In addition, it can also be used in the food industry as chelating agent, buffer, tissue coagulant and so on.
(1) Bread, cake, noodles, macaroni, improve raw material utilization, improve taste and flavor. Dosage 0.05.
(2) Aquatic products, canned food, dried laver, etc., strengthen tissue, maintain fresh taste, enhance taste
(3) sauces, tomato sauces, mayonnaise, jams, cream, soy sauce, thickeners and stabilizers.
(4) Fruit juice, wine, etc., dispersant.
(5) Ice cream, caramel sugar, improve taste and stability.
(6) Frozen food, processed aquatic products, surface gelling agent.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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White crystals powder |
Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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