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  • Name: Calcium Acetate
  • ID: a47
  • Time: 2015-11-19
  • Views : 75


Calcium Acetate is available as white powder or agglomerate. These two versions are chemically identical and differ only in physical form. The agglomerate offers the properties of non-dustiness, improved wettability, higher reactivity, higher bulk density and improved free-flowability.


Grade U.S.P F.C.C Technical
Assay% 99.0-100.5 99.0-100.5 98.0-100.5
pH of a 5% solution at 25℃ 6.3-9.6 6.3-9.6 6.3-9.6
Arsenic (As) %≤ 0.0003 0.0003 -------
Water (H2O) %≤ 7.0 7.0 10.0
Chloride(CI) %≤ 0.05 0.05 0.1
Fluoride(F) %≤ 0.005 0.005 -------
Sulfate (SO4) %≤ 0.06 0.1 0.1
Lead(Pb)%≤ 0.001 ------ ------
Heavy metals%≤ 0.0025 0.001 0.001
Pharmaceutical g rade conforms to: USP 27(reagent spec)
Both grades conform to: US Food Chemicals Codex5
The criteria of purity of the EC (specified for E263)
WHO 1964(spec for identity and purity food additive)
USP 27 and BP 2004

Calcium Acetate is supplied in woven lined paper bags.

Storage and handling:
Calcium Acetate should be stored and handled in its original packing or in suitable sealed containers and kept in a clean dry place. Under normal conditions of use, Calcium Acetate does not present any undue health hazard. Precautions should be taken to prevent entry in the eyes and prolonged or repeated skin contact with the solid or its solutions. Exposure to the dust at high concentrations should be prevented by provision of suitable ventilation.

First aid:
Eye contact: In the event of eye contact occurring, immediately irrigate with copious quantities of clean water, holding the eye open if necessary. Obtain medical attention.
Skin contact: Wash with water. Remove contaminated clothing and wash before re-use.
Ingestion: Wash out mouth with water. Obtain medical attention.

Fire hazard:
Calcium Acetate presents little fire hazard.

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 also finds its application in the production of resonates for printing inks. Calcium Acetate can be used to increase the milk fat production of dairy cows. Furthermore, it is used in Calcium soap manufacturing, in the production of high temperature lubricating grease and as catalyst for polyester production.