Finoric LLC Calcium Citrate FCC
- CAS Number
- 5785-44-4
Calcium Citrate FCC is available as a fine, white powder. It is only slightly soluble in water and completely insoluble in alcohol.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Other Food Applications
Product Families
- Acidulants & Acidity Regulators
- Antioxidants & Preservatives
- Texturizers
Other characteristics
- Functions
Buffers & pH Stabilizer, Firming Agent, Sequestering Agent
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- INS
- 333.0
- Markets
- Food & Nutrition
- Function
- Sequestrant
- Buffer
- Firming Agent.
- Ingredient
- Calcium Citrate
- Technology
- Food Ingredients
- Certification
Most of our or our partner facilities are either FDA-cGMP certified, ISO-9001 certified, Halal and/or Kosher certified, REACH pre-registered ISO-22000 HACCP.
- ChemicalFormula
- Ca3(C6H5O7)2·4H2O
- Product Information
Identification: A. Dissolve 500 mg of sample in 10 mL of water and 2.5 mL of 1.7 N nitric acid, add 1 mL of mercuric sulfate TS, heat to boiling, and then add potassium permanganate TS. A white precipitate forms. B. Completely ignite 500 mg of sample at as low a temperature as possible, cool, and dissolve the residue in a mixture of 10 mL of water and 1 mL of glacial acetic acid. Filter, and add 10 mL of ammonium oxalate to the filtrate. A voluminous, white precipitate forms that is soluble in hydrochloric acid. Assay: Not less than 97.5% and not more than 100.5% of Ca3(C6H5O7)2 after drying.. Tricalcium Citrate CH2(COO)C(OH)(COO)CH2COO2Ca3
- Food Ingredients Functions
- Buffers & pH Stabilizer
- Firming Agent
- Sequestering Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- ISO 9001
- Kosher
- REACH (Europe)
- Food and Nutrition Applications
- Food Preservation
Technical data
Table 1 of 1
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Fluoride Content | max. 0.003 | % |
| Lead Content | max. 2 | mg/kg |
| Loss on Drying | 10.0 -14.0 | % |
| Molecular Weight | 570.5 | — |
