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Calcium Acetate
Calcium Acetate1. Calcium acetate monohydrate 2. calcium acetate anhydrous.3. CAS: 62-54-4
| Calcium Acetate,Anhydrous, Technical | |
| CAS 62-54-4C4H6CaO4 F.W. 158.17 | |
| Assay (C4H6CaO4;Dried Basis) | 98.0-100.5% |
| PH of a 5% Solution | 6.3-9.6 |
| MAXIMUM LIMITS | |
| Water | 2.0% |
| Heavy Metals (as Pb) | 0.001% |
| Chloride (Cl) | 0.1% |
| Sulfate (SO4) | 0.1% |
Calcium Acetate is used in a wide variety of different applications. Calcium Acetate is an effective growth inhibitor of certain bacteria. It is widely employed 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 affect 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
