Product Notes

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  • 1. Properties: Including anhydrous and hydrous(18 crystal water) type. Usually, the crystal separated out from aqueous solution at the normal temperature is A12(SO4) 3.18H2O; When weathering, the average molecular structure is A12(SO4) 3.14H2O, may appear white powdery, with bright flake or crystalline flakelet, odorless, to change the taste from sweetness to slight astringency.

    2. Uses: Solidifying agent ( to purify grease and water ) and stabilizer in pasteurization of albumin ( including: liquid or refrigerated whole egg, egg white or egg yolk ), the maximum allowable use level ( FAO/WHO.1984 ) is 0.036%.

    3. Standard: HG2225-2001

    4. State: Flake or powder

    5. Packing: 25/50 kg/bag, 25MT/20'FCL

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