Aluminium ammonium sulfate
CAS No.:7784-26-1
AlNH4 (SO4) 2 · 12H2O, 453.32 (dodecahydrate), 237.15 (anhydrous)
Synonyms: ammonium alum, ammonium alum, aluminum ammonium alum
Physical and chemical properties
Colorless to white crystal, or crystalline powder, flake, and block. Odorless, astringent, and astringent, washing density 1.465, melting point 94.5 ℃. When heated to 250 ℃, the crystal water is removed to become a white powder, that is, alum is burned. If the temperature exceeds 280 ℃, it will decompose and release ammonia. It is easily soluble in water (13g / 100mL, 25 ℃), and the aqueous solution is acidic and insoluble in ethanol.
Aluminium ammonium sulfate is prepared by mixing aluminum sulfate solution and ammonium sulfate through a chemical reaction.
Toxicological basis
① LD50: 8 ～ 10g / kg (cat, acute oral) (BW).
② ADI: 0 ～ 0.6g/kg (BW) (for aluminum salts, calculated by aluminum, FAO / WHO, 1994).
③GRAS：FDA-21CFR 182.1127.
Application
Bulking agent and stabilizer
GB 2760-2014 stipulates that it can be used in the pickled aquatic products (only jellyfish) according to the production needs, and the residual amount of aluminum is ≤ 500 mg/kg (calculated by Al in ready-to-eat jellyfish); In batter (such as drag batter used for fish and poultry meat), wrapping powder, frying powder, fried flour products, bean products, shrimp flavored slices and baked food, the aluminum residue shall be ≤ 100 mg/kg (dry sample, calculated as Al).
This product is often used as a compound bulking agent for baking food with sodium bicarbonate. This product can replace aluminum potassium sulfate as the raw material (acidic agent) of the compound bulking agent, and its dosage is about 0.15% ~ 0.5% of flour; It is used to pickle eggplant. The aluminum and iron salt in it form complex salt with the blue pigment of Eggplant and do not fade. The dosage is 0.01% ~ 0.1% based on aluminum. In addition, it can also be used to protect the color of cooked red octopus.
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