Calcium citrate is a white crystalline powder with a melting point of 120°C, a boiling point of 309.6°C, and a flash point of 155.2°C. It is insoluble in water and insoluble in ethanol.
Production method:
Neutralize the citric acid solution with lime milk, filter, wash and dry to obtain the finished product. Eggshells can also be used as raw materials, which are washed, crushed, and calcined to make lime milk, and then neutralized with citric acid solution, and then filtered, washed, and dried to obtain the finished product.
Usage:
Food calcium fortifier, the absorption effect is better than inorganic calcium. It can be used to fortify a variety of foods, including infant formula, juice, dairy products, solid beverages, sports drinks, milk, soy milk, health products and cereal products. Our country stipulates that it can be used in cereals and their products, and the usage amount is 8-16g/kg; in milk drinks and liquids, it is 1.8-3.6g/kg. Used as chelating agent, buffer, tissue coagulant, calcium fortifier, emulsifying salt, etc.
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