Trisodium Citrate CAS No. 6132-04-3 C16h19no2s
Sodium citrate is colorless or white crystal and crystalline powder. It is inodorous and taste salt, cool. It will loss crystal water
at 150° C and decompose at more high temperature. It dissolves in ethanol.
Trisodium Citrate Dihydrate Application
Sodium citrate is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry,
it can replace Sodium tripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography
and metal plating.
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as anemulsifier for oils when making cheese.
It allows the cheeses to melt without becoming greasy. white crystalline power or Granular crystals.
Food Grade Trisodium Citrate,Trisodium Citrate Dihydrate Specifications
ITEM | STANDARD |
CHARACTERISTIC | WHITE CRYSTAL POWDERS |
IDENTIFICATION | PASS TEST |
APPEARANCE OF SOLUTION | PASS TEST |
ALKALINITY | PASS TEST |
LOSS ON DRYING | 11.00-13.00% |
HEAVY METALS | NOT MORE THAN 5PPM |
OXALATES | NOT MORE THAN 100PPM |
CHLORIDES | NOT MORE THAN 50PPM |
SULPHATES | NOT MORE THAN 150PPM |
PH VALUE (5% AQUEOUS SOLUTION) | 7.5-9.0 |
PURITY | 99.00-100.50% |
READILY CARBONISABLE SUBSTANCES | PASS TEST |
PYROGENS | PASS TEST |
ARSENIC | NOT MORE THAN 1PPM |
LEAD | NOT MORE THAN 1PPM |
MERCURY | NOT MORE THAN 1PPM |
Food Grade Trisodium Citrate,Trisodium Citrate Dihydrate Description
Sodium citrate is colorless or white crystal and crystalline powder. It is inodorous and taste salt, cool. It will loss crystal water at 150° C and decompose at more high temperature. It dissolves in ethanol.
Food Grade Trisodium Citrate,Trisodium Citrate Dihydrate Application
Sodium citrate is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry, it can replace Sodium tripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography and metal plating.
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as anemulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy.
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