Specification :

Properties: including anhydrous and hydrous(18 crystal water) type. Usually, the crystal separated out from aqueous solution at the normal temperature is AL2(SO4)3 .18H2O; when weathering, the average molecular structure is AL2(SO4)3.14H 2 O, may appear white powdery, with bright flake or crystalline flakelet, odorless, to change the taste from sweetness to slight astringency.
Uses: 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%.
Standard: HG2225-2001