| CAS No.: | 7786-30-3 |
|---|---|
| Formula: | Mgcl2 6H2O |
| EINECS: | 232-094-6 |
| Certification: | CE, RoHS, ISO |
| Purity: | 30%~50% |
| Type: | Magnesium Chloride |
| Samples: |
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| Customization: |
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Product Description
molecular formula:Mgcl2. 6H2O
molecular weight:203.30
features: white slice or gray slice, easy to be soluble in water, in moisture air, easy to be deliquescent. At high temperature is can be broken up into hydrogen chloride and magnesium oxide.
content:magnesium content
PH value:20% solubility
use:
1.metallurgy:
Used to make refractory material and is raw material of making number 2 flux and smelting magnesium.
2.chemical:
used to make all kinds magnesium slat such as magnesium oxide, magnesium hydroxide, magnesium carbonate, cracker kindling and raw material of antifreeze.
3.construction material:
MgO and it can be made into hard corrsion resistance magnesia cement, artificial marble, floor, ceiling, decorative board, fireproof board, partition board, Magnesite well lid, bathtub, door and window frame and mobile home..
4.machine:
In daily life, magnesite and it can be made into machine pakcing chest, triangle cushion and furniture etc.
5.food:
Bean curd made from solution of magnesium chloride is more tender and delicious. Also it can act as some food's additive.
6.communication:
as snow thawing agent in road. Quicker ice melting speed, small vehicle corrsion.
7.medicine:
Using magnesium chloride made "halogen dry" for medicinal.
8.Agriculture :
Magnesium system can be used as fertilizer, potassium, magnesium fertilizer and cotton defoliation agent.
COA
| TESTING ITEMS | SPECIFICATION | RESULT |
| APPEARANCE | WHITE FLAKES | WHITE FLAKES |
| MgCl2 | 46%MIN | 46.83% |
| NaCl | 0.1%MAX | 0.07% |
| Ca2+ | 0.15%MAX | 0.02% |
| K+ | 0.08% MAX | 0.055% |
| SO4 2- | 0.24% MAX | 0.024% |
| WATER INSOLUBLE | 0.15% MAX | 0.13% |
Use
1, curing agent; Nutritional fortifier; Flavor agent (combined with magnesium sulfate, salt, calcium hydrogen phosphate, calcium sulfate, etc.); Japanese sake and other leavening agents; Dehydrating agent (for fish cake, 0.05%-0.1%); Tissue modifiers (used in combination with polyphosphates as elasticity enhancers for surimi products). Due to strong bitter taste, the usual dosage is less than 0.1%;
2. Wheat flour treatment agent; Dough quality improver; Oxidizing agent; Modification agent for canned fish; Maltosylation treatment agent.
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