1. Chemical name: Calcium citrate. Also known as: Tricalcium citrate, Calcium citrate. Molecular formula: Ca₃(C₆H₅O₇)₂·4H₂O

2. Molecular weight: 570.50
3. Characteristics: White powder, odorless, slightly hygroscopic, extremely difficult to dissolve in water (0.095g/100ml, 25°C). Almost insoluble in ethanol (0.0089g/100ml, 25°C). Crystal water gradually loses moisture when heated to 100°C, and completely dehydrates at 120°C.
4. Quality standards: FCC-V, USP23
5. Uses: Chelating agent, buffer; Coagulant; Calcium fortifier, emulsifying salt. According to GB1980-94. For legumes and their products, beverages, 8-16g/kg. According to FAO/WHO (1984) regulations, uses and limits are: Low-concentrated milk, sweetened condensed milk, cream, etc., used alone 2g/kg, combined with other stabilizers 3g/kg (calculated as anhydrous substance); Milk powder, cream powder 5g/kg; Processed cheese manufacturing 40g/kg; Jams and jellies; Canned tomatoes, cold drinks, caseinates, used as a fortifier according to GMP. The theoretical calcium content of this product is 21.07%, and it can be used in flour, pastries, Japanese fermented soybean paste, etc. The Japanese regulation limit is 1%.
6. Packaging: Lined with polyethylene plastic bag, outer composite plastic woven bag, net weight 25kg per bag.
7. Storage and transportation precautions: This product should be stored sealed in a dry and ventilated warehouse. Handle with care during loading and unloading to prevent packaging damage and moisture. Store separately from harmful and toxic substances.