Calcium Citrate is white powder, used as chelant, buffer, coagulant, calcareous intensified agent. It can be used in soy products.
Meanwhile, its usage and limitation are low powered concentrated milk, sweet condensed milk, cream. It can be used in flour,cookie, etc.
In food industry, it is used as chelate agent, buffer, coagulant, calcareous intensified agent. According to GB1980-94,it can be used in soy products.
Act as chelant, buffer, coagulant and calcareous intensifying agent in food industry. It is chiefly used in bakery, dairy and beverages industries.
Application: Chelant, buffering agent, coagulant, calcareous intensifying agent, according to GB1980-94, it can be used in soy and its products. According to the stiputations of FAO/WHO(1984), its used and limitation are low powdered concerntrated milk, sweet condensed milk, thin cream, used separatly 2g/kg, used together with other stabilizing agent 3g/kg(no water). Milk powder and cream powder 5g/kg, melting cheese 40g/kg. As intensified agent of jam and pectin, tomato tin, cooler and caseinate, its calcium content in theory is 21.07%. it can be used in flour, cookie, Japanese fermented soya-bean milk.
