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Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8 – Unilong


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Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8 – Unilong Detail:

Calcium sulfate is white crystalline powder, odorless and astringent, with relative density of 2.96, melting point of 1450 °C. when heated to 100 °C, it loses part of the crystal water and becomes hemihydrate. It is difficult to dissolve in water. The solution is neutral and astringent. It is slightly soluble in glycerol and insoluble in ethanol.

Product Name:

Calcium sulfate

Batch No.

JL20220629

Cas

99400-01-8

MF Date

Jun. 29, 2022

Packing

25KGS/BAG

Analysis Date

Jun. 29, 2022

Quantity

28MT

Expiry Date

Jun. 28, 2024

ITEM

STANDARD

RESULT

Appearance

White Powder

Conform

Purity

≥98.0%

98.9%

Se

≤0.003%

<0.003%

Pb(mg/kg)

≤2%

<2%

As(mg/kg)

≤3%

<3%

Fluoride

(calculated by F)

≤0.003%

<0.003%

Dry reduction

19.0-23.0

21.05%

Conclusion

Qualified

 

1.Calcium sulfate has a wide range of uses. Calcium sulfate dihydrate is gypsum, which can be used in surgical fixation, tooth mold and artificial bone production, art creation and interior decoration
2.It can be used as desiccant in the laboratory;
3.Food grade calcium sulfate, as a food additive, is used to separate tofu and tofu from soybean milk; It is used as stabilizer, coagulant, thickener, acidity regulator, protein coagulant, processing aid, etc.
4.Used as a soil conditioner in horticulture.

25kgs bag or requirement of clients. Keep it away from light at a temperature below 25℃.


Product detail pictures:

Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8  – Unilong detail pictures

Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8  – Unilong detail pictures

Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8  – Unilong detail pictures

Chinese wholesale Betain - Food grade calcium sulfate with CAS 99400-01-8  – Unilong detail pictures


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    5 Stars By Sandy from South Korea - 2018.09.08 17:09
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