White powder, steady in air, dissolve in acetic acid, muriatic acid, and other dilute acids.

1. Used in Cereal and other foods: Drinks-4-8g/kg; Intensified dairy drinks---0.5/kg (content of calcium); Foods for baby and infant---3-6/kg.

2. Used as calcium intensifying agent for bread (0.25%), sweet food, noodle, dairy products, common salt fish, cake, sausage, spicery etc. It can also be used as hardener for water, de-acidifying agent for drink, neutralizing agent for cereal, dextrose for ice cream and acid process. In addition, mixed with salt it can be used to pickle vegetable. When using phosphorus salt as modifying agent for meat-gruel products, it's better to add some calcium to balance the contents of calcium and phosphorus (add 0.5%-1.5%---calcium content). 5%-10% calcium should be added in the vinyl acetate gum base of gum confection.

3. If acidity of fruit juice is much higher (1.5 Min.),  when making wine, calcium carbonate may be used to saturate part of acid.

4. Composite leavening agent may be mixed with a proper quantity of calcium carbonate to prevent hard candy from hardening. Add 1-3%, prevent milk chocolate from crystallizing.

5. The standard calcium content of Japan: Food --1% Max. Gum confection ---2% Max.

Packing
Outer:		Thick paper bag
Net Weight:		25.00kg

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