Finoric LLC Calcium Gluconate FCC
- CAS Number
- 299-28-5
Finoric Calcium Gluconate FCC is available in the form of white, crystalline granules or powder. It is anhydrous, or contains only one molecule of hydration water. In the air, it is stable. One gram dissolves slowly in approximately 30 mL of water at 25° and approximately 5 mL of boiling water. It is insoluble in alcohol and a wide range of other organic solvents. Its solutions are litmus-neutral.
Properties
- Physical Form
- Granules, Powder, Solid
- Granules
- Powder
- Solid
Product families
Applications
- Bakery
Product Families
- Stabilizers
- Texturizers
Other characteristics
- End Uses
- Bread
- Functions
- Firming Agent, Stabilizer, Texturizing Agent
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- INS
- 578.0
- Markets
- Food & Nutrition
- Function
- Firming Agent
- Stabilizer
- Texturizer.
- Ingredient
- Calcium Gluconate
- 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.
- Product Information
Identification: A. A 1:50 aqueous solution gives positive tests for Calcium. B. Chromatographic test. Assay: Anhydrous: Not less than 98.0% and not more than 102.0% of C12H22CaO14, calculated on the dried basis; Monohydrate: Not less than 98.0% and not more than 102.0% of C12H22CaO14·H2O, calculated on the as-is basis.
- Food Ingredients Functions
- Firming Agent
- Stabilizer
- Texturizing Agent
- Certifications and Compliance
- British Pharmacopeia (BP)
- European Pharmacopeia (Ph. Eur.)
- FCC Compliant
- FDA Compliant
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- ISO 9001
- Chemical Formula (Anhydrous)
- C12H22CaO14
- Food and Nutrition Applications
- Bread
- Chemical Formula (Monohydrate)
- C12H22CaO14·H2O
Technical data
Table 1 of 1
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Lead Content | max. 2 | mg/kg |
| Loss on Drying (Anhydrous) | max. 3.0 | % |
| Sucrose and Reducing Sugars | max. 1.0 | % |
| Loss on Drying (Monohydrate) | max. 2.0 | % |
| Molecular Weight (Anhydrous) | 430.38 | — |
| Molecular Weight (Monohydrate) | 448.39 | — |
