1 oz of
Food Grade Calcium acetate E263 |
|
Calcium
acetate is the calcium salt of acetic
acid (Vinegar) |
Calcium
acetate is a white crystalline powder soluble in cold water |
|
Some
functions of calcium acetate as a food additive and preservative include: |
|
• growth
inhibitor for certain bacteria |
•
texturizer, thickening and firming agent |
• buffer
in controlling the pH of food during processing (acidity regulator) |
•
processing aid |
•
stabilizer when salts migrate from food-packaging material (sequestrant) |
•extends
shelf life |
•calcium
supplement |
|
For tofu making: |
Use 1.5% of calcium acetate /
weight of dry beans. |
( example if you use 100g of
dry beans for making your soymilk, |
then use approx. 1.5g of
calcium acetate for curdling it.) |
this quantity for a soymilk
@75°C. |
|
Making a flammable gel ,
similar to Sterno |
|
Mix 3g of calcium acetate
in 10 ml of hot water |
Stir to dissolve most of the
solids ( not all of the solids will dissolve ) |
Add this white mixture to 75 ml of ethanol, or
methylated spirits |
The resulting mixture forms a
flammable gel |
|
Colour of flame can be changed
by adding a pinch of metallic salt |
to the calcium acetate
solution before adding to ethanol or
methylated spirits |
(eg sodium chloride , potassium chloride or
copper sulphate …..). |
|
|
Effective quantity will be 30g , in a vacuum
sealed bag. |