zjz470

Commercial calcium chloride is mainly synthesized with three manufacturing processes as follows:

Ammonia-soda process

CaCl2 is a by-product in the production of sodium carbonate. The process is also called Solvay process in which the reaction between sodium chloride (salt brine) with calcium carbonate (limestone), and ammonia as a catalyst (1):

2 NaCl + CaCO3 → CaCl2 + Na2CO3

Limestone-hydrochloric acid Process

React hydrochloric acid with calcium carbonate (limestone).

2HCl + CaCO3 → CaCl2 + H2O + CO2

Natural brine process

Purification of naturally-occurring brines (such as salt lakes) by removing magnesium with adding Ca(OH)2, and precipitating sodium chloride by increasing the concentration of CaCl2.

Specification
Two types
According to the different amount of crystalline water, calcium chloride can be divided into two types:

Dihydrate: the main type in the market for deicing and dust control.
Anhydrous: commonly as a drying agent for gases and liquids. It can attract 6 times moisture: CaCl2 + 6H2O → CaCl2 · 6H2O
Also with hexahydrate form, but seldom in the market.

CaCl2 can also be classified into food and industrial grades based on the different uses.

Other names
Calcium dichloride
Calcium (II) chloride
Calcium chloride anhydrous or dihydrate
CAS number
10035-04-8 (dihydrate)
10043-52-4 (anhydrous)
Chemical formula
CaCl2 (anhydrous)
CaCl2 · 2H2O (dihydrate)
CaCl2 · 6H2O (hexahydrate)
Molecular weight
110.99 (anhydrous)
147.02 (dihydrate)
Properties
Appearance
White, odourless, both hygroscopic and deliquescent (converts to a liquid brine after absorbing enough moisture). It is supplied in the form of powder/pellet/flake/granular or solution depending on the requirements of the application.

Solubility
Highly soluble in water with the solubility 1g/1.5ml at 25°C and soluble in ethanol. It dissociates calcium ion and chloride ion when dissolved in water with the following equation: CaCl2 (aq) → Ca2+ (aq) + 2Cl– (aq)

Reactions
CaCl2 is commonly reacts with the below ingredients and with the chemical reactions:

Sodium carbonate: CaCl2 + Na2CO3 → CaCO3 + 2NaCl
Sodium bicarbonate : CaCl2 + 2NaHCO3 → CaCO3 + 2NaCl + H2O + CO2
Potassium carbonate: CaCl2 + K2CO3 → CaCO3 + 2KCl
Sodium phosphate : CaCl2 + Na3PO4 → Ca3(PO4)2 + NaCl
Sodium hydroxide: CaCl2 + 2NaOH → Ca(OH)2 + 2NaCl

Single Strength,Spirit Soluble, Red Tone, Negative caramel colour

Colour Strength: 0.82-0.92

Application: Whiskies, Brandies , Confectionaries, Distillery Industries

ECC No. E150b


Single Strength,Low Sulfite, Positive caramel colour

Colour Strength: 0.170-0.220

Application: Beer, Malted Foods, Soy Sauce, Dairy Products, Protein Drinks

ECC No. E150c


Single Strength, Acid Proof, Negative caramel colour

Colour Strength: 0.200-0.220

Application: Carbonated Beverages, Country Liquor, Rums, Sauces, Confectionery, Pharmaceuticals

ECC No. E150d


Double Strength, Negative caramel colour

Colour Strength: 0.385-0.425

Application: Carbonated Beverages, Liquors, Sauces, Confectionery, Bakery

ECC No. E150d

This food colorant has been used in foods and beverages for over 150 years and is globally regulated as a color additive. Also, we can find its application in pharmaceuticals and cosmetics to impart a color from brown to red.

Food & Beverage
Generally, the following foods that may contain caramel color:

Bakery
Beer & spirit
Beverage
Alcohol
Meat
Sauce & seasoning
Confectionary
And let’s see the common uses per different types of its food grade.

Class I (E150a), has a slight negative colloidal charge. It does not contain 4-MeI or sulfites, generally used in bread, spirits, dairy, beverages and confections.
Class II (E150b), has a negative colloidal charge and without 4-MeI. Commonly used in tea, whiskey, and brandy.
Class III (E150c) has a positive colloidal charge and used to color soy sauce and beer.
Class IV (E150d), has a strong negative charge over a wide pH range, and widely used in the soft drink industry.
The specific application is complicated, usually, there are several classes can be used in a field.

Beverage
There are many considerations in choosing the right caramel color for the production of beverage, such as color, PH, Vitamin C content, packaging materials (protecting the colorant) and so on.

Soft Drinks/Colas: Class IV
Soft drinks normally carry negatively-charged molecules and therefore, a negatively-charged caramel color should be selected for soft drinks.

Class IV would be suitable as it is negatively-charged and with a wide range of color intensities and shades — from reddish-brown to nearly black.

Beer: Class III
Beer requires a caramel color with a strong positive ionic charge to avoid any reaction with protein. Class III has a positive ionic charge that is stable in beer and would not precipitate out into the beverage over time.

Cosmetics
Per “European Commission database for information on cosmetic substances and ingredients”, caramel color functions as colorant and masking agents in cosmetic and personal care products. (4)

Pharmaceutical
Caramel can also be used for coloring in pharmaceuticals.

Konjac Gum main component is Portuguese dew, chitosan is a low-calorie, low protein, high dietary fiber of food, and the rich of the human body needs more than 10 kinds of amino acids and trace elements, E425 as functional food, to hypertension, obesity, diabetes, constipation, Konjac Gum have certain curative effect, E425 can poison the toxin in the body and garbage, prevent colon cancer. E425 Also has water soluble, thickening, stability, suspension, gel, into film, bond, etc DuoZhong physical and chemical properties, E425 thus become a natural health food is the ideal food additive.



Konjac Gum applications in food processing:
Konjac Gum has hydrophilic, thickening sex, stability, emulsification, suspended sex, gelatin and into the membranous, etc DuoZhong characteristics, can produce all kinds of food additives, Konjac Gum is widely used in food industry. Used for ice cream stabilizer, make smooth exquisite taste; As cookies, cakes and baking food additives, make product appearance smooth, quality of a material is loose; Can increase the intensity, increase line noodles toughness; Konjac Gum As the beer foam stabilizer, a cup of tiny bubbles after even, hang cup; long time Konjac Gum-E425 As a fruit juice and wine clarification agent; Konjac Gum As food BaoXianJi, can restrain a sexual reproduction of oxygen, and extend the microbial eggs, meat, fish, fruits, and vegetables last period.

Use the KGM Konjac Gum become film sex,Konjac Gum can produce the capsule. Use microcapsule techniques of the product turn out to protect folded buried the particles materials with other components, avoid its adverse reactions happen, and to make the bad environmental factors and outside completely cut off, the material in keeping the original color, aroma, taste and at the same time, reduce the deterioration loss or extend the quality and time, improve the product quality, make some not easy storage or processing of materials, and became stable liquidity good solid expanded the range of use, E425 simplify the production process.

Konjac Gum is widely used as food additive and ingredients.

Konjac Gum is a kind of Thickeners used as food additive. Konjac Gum is wildly used in medicine,could be used as weight losing product Konjac Gum is widely used as food additive and ingredients.

It is a general name for konjac powder, which can refer to both konjac gum and konjac glucomannan. Both konjac gum and konjac glucomannan (KGM) are derived from konjac flour.

Types of konjac flour
Konjac flour is made from the grinding of slices/chips of dried konjac. According to the purification of glucomannan, it can be classified into three types: common konjac flour, konjac gum and konjac glucomannan.

The color of konjac flour is an important item for judging the quality of konjac flour. The more white the color, the more the content of glucomannan in it.

1. Common konjac flour
Here means unpurified konjac flour and with the following properties:

Smell: with the inherent smell of konjac and a slight smell of sulfur dioxide.
Appearance: white, with a small amount of yellow, brown or black particles.
Purity: a very simple purification process to remove starch and cellulose.
Glucomannan content: not less than 65%.
Viscosity: ≥ 14,000 mpa.s
Mesh size: commonly with 40-120mesh and above 120mesh in the market.
2. Konjac gum
Also known as purified konjac flour, obtained by aqueous extraction of konjac flour. It is not claimed as dietary fiber and so without physiological benefits.

Smell: with the inherent smell of konjac.
Appearance: white to cream to light tan powder.
Glucomannan content: not less than 75%.
Viscosity: ≥ 23,000 mpa.s.
3. Konjac Glucomannan
Konjac glucomannan (KGM) is a natural food gum extracted from the hemicellulose component in the cell walls of Amorphophallus konjac. It is also a water-soluble dietary fiber.

KGM is a natural high-molecular-weight polysaccharide, with excellent hydrophilicity, gelability, emulsification, film-forming and thickening effect.

Due to these properties, KGM has a wide range of applications in food.

Manufacturing process

Glucomannan is produced by washing konjac flour with water-containing ethanol as it is easy to absorb water and insoluble in ethanol.

The ethanol precipitation manufacturing process is to isolate glucomannan by removing starches, cellulose, protein and other components. And follows centrifugation, milled, drying and other processes to obtain pure KGM.

Structure

Glucomannan is composed of D-mannose and D-glucose units at a molar ratio of 1.6:1.0, connected by b(1-4)-glycosidic bonds.