USP FCC Calcium Acetate For Calcium soap manufacturing , Food Grade
Calcium Acetate is available as white powder or granule. These two
versions are chemically identical and differ only in physical form.
The granule offers the properties of non-dustiness, improved
wettability, higher reactivity, higher bulk density and improved
Calcium Acetate is available in Technical, FCC and pharmaceutical
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
Heavy metals%≤ 0.0025 0.001 0.001
Pharmaceutical grade conforms to: USP 27(reagent spec)
Both grades conform to: US Food Chemicals Codex5
The criteria of purity of the EC (specified for E263).
WHO 1964(spec for identity and purity food additives)
USP 27 and BP 2004
Methods of analysis
Details of test methods can be supplied on request.
Calcium Acetate is supplied in woven lined paper bags.
Storage and handling
Calcium Acetate should be stored and handled in its original
packing or in suitable sealed containers and kept in a clean dry
Under normal conditions of use, Calcium Acetate does not present
any undue health hazard.
Precautions should be taken to prevent entry in the eyes and
prolonged or repeated skin contact with the solid or its solutions.
Exposure to the dust at high concentrations should be prevented by
provision of suitable ventilation.
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 and
wash before re-use.
Ingestion: Wash out mouth with water. Obtain medical attention.
Calcium Acetate presents little fire hazard.
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 effect 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.
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 as catalyst for polyester
Molecular mass (monohydrate) 176.18
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
The solid or solutions may cause irritation to the eyes. Prolonged
or repeated skin contact may cause slight irritation. Exposure to
the dust at high concentrations or ingestion may cause irritation
to the nose, throat, and upper respiratory tract.
Information contained in this publication is accurate and to the
best knowledge of Wuxi Yangshan Biochemical Co., Ltd. The company
does not accept any liability whatsoever, except as otherwise
Provided by law, in respect of the use of this information nor in
respect of the use, application,
Adaptation or processing of any product described herein.
Wuxi Yangshan Biochemical Co., Ltd. has an ongoing quality system
and is certified according to ISO 9001:2000