Enhanced TDS
Identification & Functionality
- Chemical Family
- Manufactured By
- Food Ingredients Functions
- Technologies
- Product Families
Properties
- Physical Form
- Soluble In
- Insoluble in
- Alcohol (FCC), Water (FCC)
- Soluble in
- Hydrochloric acid (FCC), Nitric acid (FCC)
- Typical Properties
Value Units Test Method / Conditions Median Particle Size (d50%) 06 - 08 μm Laser granulometry Top Cut (d98%) 14 - 19 μm Laser granulometry - Chemical Composition
Value Units Test Method / Conditions Acid Insoluble Substance max. 0.2 % FCC Aluminum Content max. 200 ppm ICP-MS Antimony + Copper + Chromium + Zinc + Barium Content max. 100 ppm ICP-MS, CM/MO 021 Arsenic Content max. 1 ppm ICP-MS, CM/MO 021 Cadmium Content max. 1 ppm ICP-MS, CM/MO 021 Calcium Carbonate Content 40 - 60 % XRF Fluoride Content max. 50 ppm JECFA, E170, E341iii Free Alkali Content max. 0.05 % JECFA Lead Content max. 1 ppm ICP-MS, CM/MO 021 Loss on Drying max. 2 % FCC Loss on Ignition max. 26 % FCC Magnesium and Alkali Salts Content max. 1 % FCC Mercury Content max. 1 ppm ICP-MS, CM/MO 021 Phosphorus Pentoxide Content 19.3 - 24 % XRF Tricalcium Phosphate Content 40 - 60 % XRF - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Explosive Properties Not Explosive - - Decomposition Temperature min. 600 °C - Density (at 20°C, 1013 hPa) 2.7 - 3.0 g/cc DIN-ISO 787/10 Burning Number 1 - - Flammability (Solid, Gas) Will not burn - - Boiling Point Decomposition: Decomposes below the boiling point - - Insoluble in Water - - Melting Point (at 1013 hPa, Decomposes below the melting point) min. 800 °C - pH Value (at 20°C, 100 g/l Concentration) 6.0 - 8.0 - DIN-ISO 787/9 Odor Characteristic - - Appearance Powder - - - Microbiological Values
Value Units Test Method / Conditions Aeromesophilic Bacteria max. 1000 cfu/g ISO 4833-1, XP V08-034 Enterobacteriaceae Absent cfu/10g ISO 21528-2, NF V08-054 Salmonella Absent cfu/25g ISO 6579, AES-10/4-05/04 Yeast & Mold Count max. 100 cfu/g ISO 7954, NF V08-059