Properties: flake or powder, including anhydrous and hydrous(18
crystal water) type. Usually, the crystal separated out from
aqueous solution at the normal temperature is Al 2 (SO 4 ) 3 .18H 2
O; when weathering, the average molecular structure is Al 2 (SO 4 )
3 .14H 2 O, may appear white powdery, with bright flake or
crystalline flakelet, odorless, to change the taste from sweetness
to slight astringency.
Usage: 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%.
Packing: in plastic woven bags with inner lined 25kg or 50 kg net.
Aluminium Sulphate Images