Pharma Grade 99%Min USP/Ep Calcium Chloride Dihydrate Cacl2 Price 10035-04-8

1. Chemical Name:   Calcium Chloride dihydrate

2. Molecular Formula:  CaCl2·2H2O  

3. Molecular Weight:   147.01

4. CAS:  10035-04-8

5.Character:  White pellet, slightly bitter and odorless. The aqueous solution is colorless. Melting point is 772ºC, boiling point is more than 1600ºC. The relative density is 2.15. It is easily soluble in the water.

6. Usage:
1. in pharma industry  :

 The product can be used for intestinal colic, etc. It can be used for pruritus dermatosis. Used to relieve magnesium salt poisoning. For vitamin D deficiency rickets, osteomalacia, pregnant and lactating women calcium salt supplement. Treatment of calcium deficiency, acute hypocalcemia, alkalosis and hypoparathyroidism caused by tetany, vitamin D deficiency and so on;

2.in food industry:
 It is used as chelating agent, curing agent, calcium reinforcer, drying agent. It can increase the permeability of bacterial cell walls.

.It also can used as flocculating agent in Sodium alginate and Soy products industry; Anti-tackiness agent; Anti microbial agent; Pickling agent; Modifying agent; anti-fogging agent; Anti-corrosive; ubricating oil additive; analytical reagent.
 

7. Packing: It is packed with polyethylene bag as the inner layer and a compound plastic woven bag as the outer layer. The net weight of each bag is 25kg.
 

8. Storage and Transport:  It should be stored in a dry and ventilated warehouse, kept away from water and moisture during transport, unloaded with care as to avoid being damaged. Furthermore, it must be stored separately from poisonous substances.

                                                                                                                                     Typical Applications:

Bakery Products
HPMC can be used as thermal gelation aids in gas retention during baking, increasing baked volumes and improving texture. Hpmc also provides a more moist texture, increasing shelf life, improved emulsification of batters and better freeze stability.
 
Confections
In glazes, icings, and coatings, HPMC food grade add lubricity for easier application, provide creamier texture, improved spread-ability. and clean flavor release. In addition, HPMC thermally gel during heating, keeping icings and glazes intact, and during cooling revert to the original consistency of the product.
 
Pie and pastry fillings
Thermal gelation reduces boil-over during baking and inhibits moisture migration from fillings to crusts during freezing. HPMC also improves freeze stability.
 
Frozen desserts
HPMC products modify ice-crystal size to give smoother textures. Increased air entrainment improves overrun.
 
Whipped toppings
HPMC products improve whipping properties for better body and appearance. Improved emulsion stability prevents syneresis and extends open times. HPMC inhibits phase separation in frozen toppings, even through repeated freeze cycles.
 
S tructured vegetable products
HPMC products offer excellent film formation and high binding performance for foods that need to keep their components together. Products like vegetarian burgers, onion rings, and formed potato products are all improved by the binding strength and film formation qualities of HPMC products.

The product is packed in polyethylene bag enclosed in composite fiberboard drum or paper bag.
The net weight is 25 kg/drum or 25 kg/bag  .
The product should be kept in the original bag and stored in the dry and clean place far away from the source of heat and not put together with other chemicals.