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  Calcium acetate anhydrous
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Ammonium acetate
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Magnesium acetata,terahydrate
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Product Name: Calcium acetate monohydrate
CAS NO.: 5743-26-0
Molecular formula: (CH3COO)2CaH2O
Description: Calcium Acetate Monohydrate 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 free-flowability.
Grades: Calcium Acetate Monohydrate is available in U.S.P. / F.C.C. / technical grades.
Specification:

Grade

U.S.P.

F.C.C.

Technical

Assay(on dry basis)%

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) %≤

2.0

2.0

2.0

Chloride(Cl) %≤

0.05

0.05

0.1

Fluoride(F) %≤

0.005

0.005

 

Sulfate(SO4) %≤

0.06

0.1

0.1

Lead(Pb)%≤

0.001

 

 

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 BP2004
Packing: Calcium Acetate Monohydrate is supplied in woven lined paper bags.
Storage and handling: Calcium Acetate Monohydrate should be stored and handled in its original packing or in suitable sealed containers and kept in a clean dry place. 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.
Application: Calcium Acetate is used in a wide variety of different applications. Calcium Acetate is an effective growth inhibitor of certain bacteria. It is widely used 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 production.
Properties:

Physical properties

Molecular mass (anhydrous)

 

 

158.17

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

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