USES:Chelant, buffer,coagulant, calcareous intensified agent. According to GB1980-94,it can be used in soy products. According to the stipulations of FAO/WHO(1984),its uses and limit are as following: 2g/kg in low powered concentrated milk,sweet condensed milk and thin cream separately , 3g/kg when used together with stabilizers (no water), 5g/kg in milk powder,cream powder,40g/kg in melting cheese. As intensified agent of jam and pectin,tomato tin,cooler and caseinate,its calcium content in theory is 21.07% according to GMP. It can be used in flour,cookie,Japanese fermented Soya-bean milk( with limit of 1%).PACKING: 25KG COMPLEX BAG OF KRAFT-PLASTICS.STORAGE AND TRANSPORT:It should be stored in dry and ventilative warehouse, kept away from water and moisture during transport,handled with care to avoid damage to bags andnbsp; stored separately from poisonous substances.