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| Product Name: |
Dicalcium phosphate Anhydrous
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| Supply Ability: |
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| Related proudcts |
food additives, phosphates, dcpa, |
| Specifications |
FCC,USP |
| Price Term: |
FOB.CIF,CFR |
| Port of loading: |
china main sea port |
| Minimum Order |
5tons |
| Unit Price: |
USD 1020/MT |
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1. Chemical name: Dicalcium Phosphate Anhydrous
2. M. F: CaHPO4
3. M.W:136.06
4. Physical properties: White and odorless powder; it is soluble in diluted Hydrochloric Acid, Nitric Acid and Acetic Acid; slightly soluble in water but insoluble in Ethanol; stable in air; its relative density is: 2.32.
5. Quality standard: (FCC-V、USP-31)
Name of indexes FCC-V USP-31
Appearance White powder White powder
Assay (As CaHPO4), % 97.0-105.0 98.0-103.0
Fluoride, ? 0.005 0.005
Loss on drying, ? 7.0-8.5 6.6-8.5
Heavy metals(As Pb), ? - 0.003
Pb, ? 0.0002 -
As, ? 0.0003 0.0003
Insoluble in HCI, ? - 0.2
Chloride, ? - 0.25
Sulphate (SO4), ? - 0.5
Carbonate - Test passed
Barium - Test passed
6. Usage: In food industry, it is used as leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer e.g. it is applied as leavening agent for flour, cake, pastry, bakery, as quality modifier for bread, and fried food. Also be applied in biscuit, milk powder, drinks, ice cream as nutrient supplement or quality improver. In pharmaceutical industry, it is often used as an additive in the producing of Calcium Tablet or other tablets. In daily chemical industry-toothpaste, it is used as friction agent.
7. Packing: In 25kg composite woven/paper bag with PE liner.
8. Storage and transport: It should be stored in a dry and ventilative warehouse and kept away from moisture, heat and stored separately from poisonous substances. Handled with care, so as to avoid the damage to packing bags. |
| Company: |
lianyungang dongtai food ingredients Co.,LTD
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| Contact: |
Ms. zoey wang |
| Address: |
105,building B,haishengxinyu,No22-2,chaoyang east road,xinpu district |
| Postcode: |
222000 |
| Tel: |
0086-518-85217182-822 |
| Fax: |
0086-518-85217182-822 |
| E-mail: |
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