Properties:
1,Light brown yellow transparent liquid
2,Insoluble in water and ethanol.Soluble in ether, hydrocarbons and halogenated hydrocarbons.
Usage amount:
Used for cocoa products, chocolate and its products, candy, chocolate products coating, ice cream coating.The maximum usage is 5.0g/kg.
Quality index:
ITEMSQualification
Acid Value(mgKOH/g)=6.0
Saponification Value(mgKOH/g)170-200
Hydroxyl Value(g/100g)80-100
Iodine Value(%)70-100
Heavy Metal(%)=0.0010
Arsenic(%)=0.0003
Characteristics and application:
1,Has good thermal stability, no bad smell
2,The most important feature is the ability to reduce the viscosity of the chocolate paste, will not form a crystal, so as to improve its mobility
3,The use of a good synergistic effect with lecithin can significantly reduce the shear stress of chocolate, reduce the amount of cocoa butter and cocoa butter, and do not affect the yield value of the chocolate paste.
4,Make the chocolate and its products produced in the process of mold filling of small air bubbles discharged easily, to avoid the products appear empty and pore phenomenon.
5,Reduce the amount of chocolate needed to effectively hang up and shape
6,Accelerate the rate of injection mold of chocolate
7,Improve the easy processing of products, the formation of a more thick and heavy chocolate coated chocolate coating, it can be very convenient to form a thinner and more flat chocolate coating, so that the air is easier to release the parcel
8,In a damp environment, increase low-temperature chocolate coating adhesion; make ice cream chocolate icing the rapid formation and accelerate the adhesion, increase adhesion
Package:Plastic drum ,net weight 50Kg, 180Kg.
Storage and transportation:Seal stored in low temperature, dry, cool and ventilated place, do not stand upside down.Prohibited and inflammable, explosive, toxic and harmful substances mixed with storage.No storage period of twelve months.
Properties:
White to light yellow solid, with acetic acid gas, mild taste.Insoluble in water, soluble in ethanol, acetone and other organic solvents.Solubility depends on the degree of esterification and the melting temperature.HLB 2.5-3.5.
Functional characteristics:
Long chain fatty acid groups and short chain acetic acid groups in the presence of the molecules of acetyl - glycerol ester,it can form hard plastic and mechanical elastic membrane,has good lubrication.It can be used as emulsifier, film agent, tissue conditioner and lubricant.
Application:
1,As an emulsifier for food preservation, sugar sugar boiling anti scaling, compound seasoning, fried potato chips or baked products, improve product processing performance, prevent moisture loss, can also prevent the product is dry, damp and microbial contamination.
2,For fresh wet rice production: in extrusion forming stage, the product thickness uniform, smooth surface, sticking to mould, small bubbles, elastic; in boiling stage, prevent starch ingredients in the cooking process is separated, so as to prevent the fresh wet rice surface sticky and have sticky even, and can increase the fresh wet rice elasticity, improve the fresh wet rice strength and processability, improve gluten, prevent broken, aging and oxidative deterioration.
Usage method:Will acetylated monoglyceride ester and ingredients of fat, vegetable oil, palm oil, etc.) together, heating, dissolving, transferred to the other ingredients. If there is no oil mixture, and then dissolved in a small amount of oil available ingredients.
Usage amount:
Sugar sugar boiling scale: 0.001%
Composite seasoning: 2%
Fried potato chips: 0.2%
Baking products (biscuits, bread, etc.): 0.4%
Fresh wet rice flour (in dry powder): 0.06% - 0.03.
Shelf life: 18 months
Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O).
Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB.
Functional characteristics:
1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant.
2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food
And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking.
Applicable scope and function:
1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.).
2, and protein binding capacity, for bread, cakes and other baked goods.
Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate.
Usage amount:
Cheese food: 10% Fruit and vegetable juice (meat) drink: 0.2%
Fats, oils, and emulsified fat products (not including fat and oil without water): 10%
Protein beverage category: 0.2% Tea, coffee, plant beverages: 0.2%
Solid beverage category: 2% (diluted by 10 times) Lactic acid bacteria beverage: 0.2%
Bakery: 0.250.5%
Shelf life: 18 months
Nature:Propylene glycol fatty acid ester as powder, flakes, granules or wax block white to pale yellow brown, or sticky liquid. The color and shape of the product is related to the type of fatty acid, the HLB value of the pure propylene glycol stearate is 3.4, and the value of the pure propylene glycol mono stearate is, which is not soluble in water, and heat Water intense mixing can be emulsified, soluble in ethanol, ethyl acetate, chloroform and other organic solvents. Propylene glycol fatty acid ester emulsifying ability is not very strong, it is seldom used alone, often with the use of fatty acid ester of glycerol, can improve the emulsifying effect.Stearic acid and palmitic acid ester most propylene glycol is white solid. The product is a light yellow liquid with the production of oleic acid, linoleic acid and other unsaturated acids. In addition there are powdery, granular and waxy. Propylene glycol mono stearate HLB value of about 2~3, is a lipophilic emulsifier, insoluble in water, soluble in ethanol, ethyl acetate, chloroform, etc..
Properties and Applications:
Has excellent foaming performance, good oil soluble emulsifier.
1, for shortening, bread, pastry and can prevent aging, improve the processing performance.
2, for ice cream, improve the expansion rate and the shape of the.
3, used in artificial cream, improve the pass, to prevent oil and water separation.
4, can also be used for cake, fried small food, composite seasoning.
Production process:
Propylene glycol fatty acid ester by propylene glycol and fatty acids, with potassium carbonate and lime and p-toluene sulfonic acid (about 0.1%) as catalyst, in the 120 ~ 180 DEG C heating 6~l0h of esterification reaction of reaction after removing the catalyst is obtained.
Propylene glycol fatty acid ester is obtained by esterification of fatty acid and 2, 1 propylene glycol, the product is a mixture of mono ester and double ester, and then the propylene glycol fatty acid ester can be obtained by molecular distillation. Propylene glycol fatty acid ester has good foaming and emulsifying properties, its foaming capacity depends on the content of the single ester, the higher the content, the better the performance. It is commonly used as a foaming agent for cakes and cream cakes, and is often used in conjunction with a single and double fatty acid glycerin ester.
Character:
Calcium stearoyl lactate is white to cream powder or flakes or lumps, has a special smell of caramel. Melting point 44~51 C, difficult to dissolve in cold water, 0.5g/l00mL (20 degrees C); slightly soluble in hot water, mixing water can be dispersed, 2% water suspension pH value of 4.7, soluble in ethanol (20, 8.3% degrees C), vegetable oil, hot lard. Stable in the air. Calcium stearoyl lactate for lipophilic emulsifier, HLB value of 5.1, with 1 ~ 3 milk acyl products in the baking food effect most significantly, and the average of two milk acyl is the most suitable. This product in wheat flour and gluten in combination, can enhance the stability and flexibility of the surface, and thus increase the flexibility and toughness of dough, can be reduced to paste, so that the dough is soft and soft, but also to prevent the aging of bread. Has good emulsification, anti - aging, increasing reinforcement, preservation and so on. It is mainly used in spicy puffed food, creamer (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other food.
Security:Mouse oral LD50 was 10.985g/kg. FAO/WHO (1985) provides that ADI is 0~20mg/kg.
Product function:
1, enhance the dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure.
2, can interact with amylose, delay and prevent the aging of food.
3, make cookies easy demoulding, neat appearance, clear and crisp.
4, the spicy food, soft and pliable, prolong the preservation time.
5, the surface of noodles, instant noodles, Hanging noodles more smooth, broken rate is low, Naipaonai cook, chewier.
6, improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
Usage method:
1, the product and flour mixed with the direct use of.
2, this product is added to 60 times of 6 degrees in warm water, made after the paste, and then the proportion of added to the flour in a better effect.
3, for the end of the plant should first be emulsified with the emulsified body evenly before further processing.
Product dosage:Suggested adding amount of 0.2~0.5% (in flour dosage).
Production method:
Edible lactic acid in vacuum heating (10 ~ 1 0 DEG C) after dehydration with stearic acid and calcium carbonate or calcium hydroxide in 19 to 20 DEG C and inert gas protection for esterification reaction. The reactants yellow viscous liquid obtained after decolorization, cooling, crushing product.
Storage and packaging:25/kgs paper bag packaging, cool and dry place.
Character:
Molecular distilled monoglycerides, is the most widely used food additives, safety used in food, pharmaceutical, plastic and other production and processing.
With natural plant oil as raw material to produce glycerol monostearate (GMS), hereinafter referred to as monoglycerides, by molecular distillation technology purification of effective components of 90% or more,also known as molecular distilled monoglycerides, is the most widely used food additives, safety used in food, medicine, plastic production and processing, such as emulsifier of market.Molecular distillation monoglyceride ester and emulsification of stearic acid glycerol ester content is higher, excluding the reduction efficiency of impurities, so emulsifying capacity than the crude ester improves the 3-4 times, add 0.05~2% general will be able to achieve the processing of food products, such as the need, has the white color, odorless, stable performance characteristics.
Application Fields:
As people to the requirement of green, environmental protection, health, safety, more and more high, molecular distilled monoglycerides, from natural raw materials, with a safe, effective and stable
Food additives, widely used in more areas of people's life.Such as:
Areas: 1. Food oil cake, cream, coffee mate, cold, liquid solid beverage, dairy, toffee, caramel, fruit, chocolate, bread, biscuits,
Peanut/walnut/bean/sesame/coconut sauce (milk), sausage, ham sausage, noodles, rice flour products, starch, spicy food, etc.
2. The field of cosmetics, skin fat, cold cream, hair cream, shampoo formula, emulsifier and thickener.
3. The medical field: preparation, nutrient solution, etc
4. Plastic additives field: pearl cotton packing, food packaging film, PVC stabilizer, fruit quilt, health materials.
5. The agricultural sector: in agricultural greenhouse film production, monoglycerides is the main raw material flow drops.Monoglycerides can be used as a plasticizer, alkyd tree cellulose nitrate
Fat modifier, disperse latex and synthetic paraffin with the agent.
Packaging and storage:
Packing specification: compound, a brown paper bag lined with food-grade plastic bags, 25 kg/bag, a fine powder for 20 kg or 15 kg/bag.
Storage conditions:Shelf life two years, stored in a cool dry environment, storage and transportation as stipulated in the general flame retardant waxy solid.
Application:
Calcium propionate is a new kind of food additive, is one of the world health organization (WHO) and the United Nations food and agriculture organization (FAO) approved the use of safe and reliable food and feed mould inhibitor.Calcium propionate on mold, yeast and bacteria has broad antibacterial effect.
1. Calcium propionate can be used as a food and feed mould inhibitor, preservative agent for bread and cakes.Calcium propionate is easy to be mixed with flour evenly, as a fresh preservatives can provide essential calcium again at the same time, have the effect of fortified foods.
2. Calcium propionate produce viscose silk material to mold and can cause the bread of aerobic has inhibitory effect on bacillus, no inhibitory effect on yeast.
3. In the starch, protein and fat material for mold, aerobic bacteria and gram-negative bacteria, spores produced effectively such as aflatoxin, has a unique mouldproof, anti-corrosion properties.
4. Is made, feed, food and aspects of a new type of TCM with safety, high efficiency, broad spectrum of food and feed mould inhibitor.
5. Calcium propionate as feed additives can effectively inhibit feed mildew, extended shelf life, feed if cooperate with other inorganic salt can increase the appetite of livestock, increase milk production in cows.Calcium propionate volatile small, high temperature resistant, animals, good adaptability, suitable for a variety of feed use.
6. Calcium propionate is also can be used as toothpaste, cosmetics additives, good antiseptic effect.
7. A new type of feed additives, mainly used as mould inhibitor, which can lengthen the freshness of the feed.On the mold, aerobic bud bacteria and gram-negative bacteria has good anti out effect, also can inhibit the production of aflatoxin, and harmless to yeast, harmless to human and animal, non-toxic side effects.Also can be used as a food preservative.Calcium propionate chemical safety manual (MSDS)
Storage:Store in a cool, dry place.Store in an airtight container.
Dispose:Thoroughly clean after operation.Wash your hands before eating.Use with adequate ventilation conditions.Reduce dust generation and accumulation.Avoid contact with skin and eyes.Avoid eating and breathing.
Notes:
(1) using a leavening agent unfavorable use calcium propionate, because can be reduced due to the formation of calcium carbonate's ability to produce carbon dioxide.
(2) for calcium propionate acid type preservatives, within the scope of the acid works: pH5 to mold inhibitory effect best, below pH6 bacteriostatic ability decreased obviously.
Character:White scaly crystalline, no odor or smell a bit
Chinese name: potassium sorbate
English name: Potassium sorbate
Chinese alias: 2, 4 - adipic acid potassium
CAS no. : 24634-61-5;590-00-1
Molecular formula: C6H7KO2
Molecular weight: 150.2169
Main application:
1. Potassium sorbate is internationally recognized as low toxicity and high efficiency of acid type preservatives, anticorrosive effect and sorbic acid with the same.Use scope and usage (sorbic acid) see mountain pear acid.
2. Used as a food preservative, fresh-keeping and washing cosmetics and feed preservative, etc.
3. The cosmetics preservatives.The preservative of organic acids.Adding amount is 0.5% commonly.Can be used mixed with sorbic acid.Potassium sorbate is soluble in water, easy to use, but its 1% aqueous solution ph value of 7 ~ 8, tend to make cosmetics increased ph, when use should be pay attention to
Synthetic method:Join sorbic acid in the reaction kettle, then add the sorbic acid 66% of the water quality, drops under 45 ºC and 49% potassium hydroxide solution, until the reaction liquid PH = 8 for check, reaction takes about 45 min.Add a certain amount of activated carbon, vacuum suction filter, under 40-45 ºC to filtrate vacuum evaporation 3-4 h, meet the requirements after the temperature to 70 ºC feeding.By the centrifugal dehydration crystallization, mother liquor recycling, finally get product drying under 105 ºC.
Other data information:
CAS no. : 24634-61-5;590-00-1
MDL number: MFCD00016546
EINECS no. : 246-376-1
RTECS number: WG2170000
BRN number: 5357554
PubChem number: 24871514
Application fields and Applications:
Electroplating grade four potassium used for non cyanide electroplating, as the plating complexing agent, is also used for surface treatment, that is used as a pretreatment agent of electroplating and electroplating solution.
Four industrial grade pyrophosphate potassium is widely used in paint, detergent, boiler removal of dirt, oil drilling, textile printing and dyeing additives, as high-grade detergent, cleaning agent, dispersing agent, buffering agent, etc. in industry, is the preparation of cloth with detergent group, metal surface cleaning agent and bottle washing agent component, various cleaning agent additives, used as a dispersing agent for industrial ceramic clay and pigment and dye dispersant and a buffering agent, bleaching and dyeing industry to remove a small amount of ferric ion in the water, improving the quality of bleaching and dyeing.
Food grade tetrapotassium pyrophosphate for processed foods, food additives, emulsifier, modifier, chelating agent, quality improvement agent, used as emulsifying agent, chelating agent in the food industry, flour products with alkali agent of raw materials; prevent discoloration of fruit canned; increasing ice cream expansion degree and ham, sausage yield; enhance fish to water, improving the surface kind of taste, improve the rate to prevent cheese aging.
As complexing agent in non cyanide plating
1, Cu2+, Sn2+, Ag+, Zn2+, Ni2+, Cr3+, Ca2+ and Mg2+ have excellent complexing ability of multivalent cations;
2, to the THF solution of 10 ml1% dropwise (2.5 ml) min1% of nitric acid silver solution, resulting in a white precipitate can quickly complex synthesis of clear solution.
3, bath with excellent polarization ability and current dispersing ability, preparing plating solution without after electrolysis process for electroplating, plating plating speed fast, uniform coating, crystal structure, fine, compact and no gap, bath is stable, strong anti-interference ability and simple maintenance.
4, the fine dispersion of solid material has a strong ability to disperse;
5, stable pH buffer capacity.
Determination of complexing capacity
Weighing 1 g of THF after dissolved in distilled water with constant volume to 100 ml, with 1% solution of 100 ml, 100 ml of solution drops with 1% silver nitrate solution to the, stirring to produce white sediment couldn't was completely complex check record drops with the amount of 1% silver nitrate solution (ML) is the THF complexing capability index.
Character:white powder or flake solid, with caramel like odor, can be dispersed in hot water.Soluble in ethanol and hot oil.
Properties and applications:with reinforcement, emulsification, anti aging, preservation and other functions, applied to bread, steamed bread, instant noodles, noodles, dumplings and other products, can also be used as an emulsifier for artificial cream, fresh cream and cosmetics.
Application range:
1, enhance dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure
2, the surface of noodles, instant noodles more smooth, broken rate is low, naipaonai cook, chewier.
3, the biscuit easy demoulding, neat appearance, clear and crisp.
4, can be used to interact with amylose, delay and prevent the aging of food, prolong the time of preservation.
5, for the end of the plant, artificial cream, dairy products, meat products, improve the emulsifying stability and application performance.
6, to improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
Usage and dosage:
1, mix this product with flour and mix it evenly.
2, will be added to 6 times of the 60 degrees in warm water, made after the paste, and then added to the proportion of flour, the effect is better.
3, recommendation to add 0.2-0.5% (to flour meter).
Package:vacuum aluminum foil bag packing, net weight 25kg/ box (5 * 5kg).
Storage and transportation:sealed storage in low temperature, dry, cool air, rain and sun to prevent moisture absorption and agglomeration. Prohibited and inflammable and explosive, toxic and harmful substances mixed storage and transportation. No storage period of eighteen months.
Properties and performance:
Calcium propionate is white crystal or white crystalline powder or granule, odourless or microstrip propionic acid odor.Used as food additive calcium propionate as salt monohydrate, for water and thermal stability, has the water absorbability, soluble in water, l0 of 39.9 g/ml (20 ºc), insoluble in ethanol, ether.In 10% of the calcium propionate aqueous solution to add the same amount of dilute sulphuric acid, heating can release the special scent of propionic acid.Calcium propionate alkaline, 10% of its water solution ph value of 8 ~ 10.Anticorrosion performance of calcium propionate and sodium propionate, same form propionic acid in acid medium and bacteriostasis.The effective dose of calcium propionate inhibitory relatively sodium propionate is small, but it can reduce the effect of chemical leavening agent, substitutes sodium propionate, however, its advantage lies in the pastry, bread and cheese in the use of calcium in calcium propionate can supplement food lei.Calcium propionate can inhibit the dough fermentation bacillus subtilis breeding, ph value of 5.0 minimum bacteriostatic mass fraction is 0.01%, when the ph value of 5.8 to 0.188%, the optimum ph value should be lower than 5.5.
Storage:store in a cool, dry place.Store in an airtight container.
Dispose:thoroughly clean after operation.Wash your hands before eating.Use with adequate ventilation conditions.Reduce dust generation and accumulation.Avoid contact with skin and eyes.Avoid eating and breathing.
Notes:
(1) using a leavening agent unfavorable use calcium propionate, because can be reduced due to the formation of calcium carbonate's ability to produce carbon dioxide.
(2) for calcium propionate acid type preservatives, within the scope of the acid works: ph5 to mold inhibitory effect best, below ph6 bacteriostatic ability decreased obviously.
Tri sodium phosphate CAS number is one of the 7601-54-9, English is in this report phosphate, trisodium phosphate can be regarded as to phosphoric acid as matrix, with three atom Na Na, the total replacement of the IT formula contains three hydrogen ions (H +, the product obtained. Because phosphoric acid H3PO4 is three yuan acid, its molecular formula has 3 hydrogen ion can be replaced by metal elements.
Phosphoric acid four sodium; anhydrous sodium phosphate; ten sodium phosphate
Appearance: white powder or crystal
Chemical formula: Na4P2O7
Molecular weight: 265.9
No. CAS: 7722 -88-5
No. EINECS: 231-767-1
H.S CODE:28353990
Physical and chemical properties:
White powder or crystal. Relative density 2.534, melting point 880, boiling point 938. Colorless transparent crystal or white crystalline powder. Soluble in water, the solubility of 100g in water at 20 degrees C is 6.23, its aqueous solution is alkaline; insoluble in alcohol. The aqueous solution is stable at 70 degrees Celsius, and boiled is hydrolyzed to two sodium hydrogen phosphate. In dry air, the loss of crystal water at a temperature of 100. In the air easy to absorb moisture and moisture. With alkaline earth metal ions can generate complex; meet with Ag+ to generate white silver pyrophosphate.
Complexation reaction with metal ions. The pH value of the aqueous solution of 1% is 10.0-10.2. It has common polymeric phosphate connectivity, emulsification, dispersion, prevent lipid oxidation and enhances protein nodes, and it can also inhibit the oxidation of food and fermentation at high pH value
Application:
(1) Sibao duck, mushrooms duck wings and mushrooms stewed ducks and other poultry, canned food, in the heating process easy to release hydrogen sulfide, hydrogen sulfide and tank iron ions generated black iron sulfide, affecting product quality. The addition of compound phosphate has a good effect on chelating metal ions, which can improve the quality of the finished product.
(2) canned pork sausage, add compound phosphate (sodium phosphate 60%, sodium salt 40%) in chopped meat.
(3) for foreign fish surimi products, compound phosphate (sodium pyrophosphate, sodium tripolyphosphate, 60% 40%).
(4) can be used as a cheese melting agent, emulsifier, can make the cheese casein calcium release calcium ions, so that the viscosity of casein is increased, to get a soft, rich in the extension of the product. General is the sodium phosphate, phosphate and partial phosphate, such as composite use, the amount of not more than 0.9% (in P).
(5) for soy sauce, bean paste, the amount was about 0.005%~0.3%, which can prevent the browning of soybean paste, improve color.
Character:White powder or flake solid, with caramel like odor, can be dispersed in hot water.Soluble in ethanol and hot oil.
Properties and Applications:With reinforcement, emulsification, anti aging, preservation and other functions, applied to bread, steamed bread, instant noodles, noodles, dumplings and other products, can also be used as an emulsifier for artificial cream, fresh cream and cosmetics.
Application range:
1,Enhance dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure
2,The surface of noodles, instant noodles more smooth, broken rate is low, Naipaonai cook, chewier.
3,The biscuit easy demoulding, neat appearance, clear and crisp.
4,Can be used to interact with amylose, delay and prevent the aging of food, prolong the time of preservation.
5,For the end of the plant, artificial cream, dairy products, meat products, improve the emulsifying stability and application performance.
6,To improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
Usage and dosage:
1,Mix this product with flour and mix it evenly.
2,Will be added to 6 times of the 60 degrees in warm water, made after the paste, and then added to the proportion of flour, the effect is better.
3,Recommendation to add 0.2-0.5% (to flour meter).
Package:Vacuum aluminum foil bag packing, net weight 25kg/ box (5 * 5kg).
Storage and transportation:Sealed storage in low temperature, dry, cool air, rain and sun to prevent moisture absorption and agglomeration. Prohibited and inflammable and explosive, toxic and harmful substances mixed storage and transportation. No storage period of eighteen months.
Character:White powder or flake solid, with caramel like odor, can be dispersed in hot water.Soluble in ethanol and hot oil.
Properties and Applications:With reinforcement, emulsification, anti aging, preservation and other functions, applied to bread, steamed bread, instant noodles, noodles, dumplings and other products, can also be used as an emulsifier for artificial cream, fresh cream and cosmetics.
Application range:
1,Enhance dough elasticity, toughness and gas, increase the volume of bread, steamed bread, improve the organizational structure
2,The surface of noodles, instant noodles more smooth, broken rate is low, Naipaonai cook, chewier.
3,The biscuit easy demoulding, neat appearance, clear and crisp.
4,Can be used to interact with amylose, delay and prevent the aging of food, prolong the time of preservation.
5,For the end of the plant, artificial cream, dairy products, meat products, improve the emulsifying stability and application performance.
6,To improve the quality of quick-frozen food, improve the organizational structure, to avoid surface cracking, prevent leakage of filling.
Usage and dosage:
1,Mix this product with flour and mix it evenly.
2,Will be added to 6 times of the 60 degrees in warm water, made after the paste, and then added to the proportion of flour, the effect is better.
3,Recommendation to add 0.2-0.5% (to flour meter).
Package:Vacuum aluminum foil bag packing, net weight 25kg/ box (5 * 5kg).
Storage and transportation:Sealed storage in low temperature, dry, cool air, rain and sun to prevent moisture absorption and agglomeration. Prohibited and inflammable and explosive, toxic and harmful substances mixed storage and transportation. No storage period of eighteen months.
Application area:
1 the work of improving the quality of the metal ions, pH value, increase the role of ionic strength, and thus improve the food and water retention of the knot. China regulations can be used for cheese, the largest use of 5g/kg; in western ham, meat, fish, shrimp and crab in the maximum use of 3.0g/kg; in canned, fruit juice, beverage and dairy products in the maximum use of 0.5g/kg.
2. And in the chemical, textile, printing and dyeing, paper making, power and other industries as soft water and detergents, boiler antiscaling agent, dyeing paper softening agent, production of glossy paper with adhesive pH buffer, dye fixing agent, weave mercerized enhancer, wire anti brittle agent. Metallurgical industry used for chemical cleaning, decontamination, used as excellent photographic solution in accelerator. Detergent for tooth cleaning aent and bottle opener. Rubber latex coagulant. Syrup purification agent. Phosphate plays a role in improving theg quality of food processing, for example, in meat products have the ability to maintain the meat of the meat, improve the effect of the knot, in order to reduce the loss of nutrients in meat and preserve the meat tenderness. In food processing, also used as emulsifier, nutritional supplements, quality improvement agent. Is prepared with alkali raw materials used in the manufacture of pasta, also sugar refining and alpha starch. Also used as food bottles, cans and other detergents.
Application:
(1) Sibao duck, mushrooms duck wings and mushrooms stewed ducks and other poultry, canned food, in the heating process easy to release hydrogen sulfide, hydrogen sulfide and tank iron ions generated black iron sulfide, affecting product quality. The addition of compound phosphate has a good effect on chelating metal ions, which can improve the quality of the finished product.
(2) canned pork sausage, add compound phosphate (sodium phosphate 60%, sodium salt 40%) in chopped meat.
(3) for foreign fish surimi products, compound phosphate (sodium pyrophosphate, sodium tripolyphosphate, 60% 40%).
(4) can be used as a cheese melting agent, emulsifier, can make the cheese casein calcium release calcium ions, so that the viscosity of casein is increased, to get a soft, rich in the extension of the product. General is the sodium phosphate, phosphate and partial phosphate, such as composite use, the amount of not more than 0.9% (in P).
(5) for soy sauce, bean paste, the amount was about 0.005%~0.3%, which can prevent the browning of soybean paste, improve color.
Application:
Mainly used in food and industry. The food industry is mainly used in:
1, six sodium phosphate for meat products, fish sausage, ham and so on, can improve the water holding capacity, increase the sex, prevent fat oxidation;
2, for the miso, soy sauce can prevent discoloration, increase the viscosity, shorten the fermentation period, adjust the taste;
3, for fruit drinks, cool drinks, can increase the juice rate, increase the viscosity, inhibit the decomposition of vitamin C;
4, for ice cream can increase the expansion capacity, increase the volume, enhance the role of emulsion to prevent the destruction of the paste, improve the taste and color;
5, used for dairy products, beverage to prevent gel precipitation;
6, to join the beer can be clarified liquor, to prevent turbidity;
7, used for beans, canned fruits and vegetables, can stabilize the natural pigment, protect the food color;
8, six sodium phosphate solution sprayed on the cured meat, can improve the anti-corrosion properties.
Major industrial sectors:
1, six sodium fluoride can be heated with sodium fluoride to produce sodium fluoride, which is an important industrial raw material;
2, six sodium hexametaphosphate as a water softener, such as used in dyeing and finishing, to soft water;
3, six partial sodium phosphate as scale inhibitor widely used in EDI (resin electrodialysis) and RO (reverse osmosis) and NF (nanofiltration) water treatment industry.
Consumption:
General 0.3-0.5%, dosage of 0.9% in cheese; 0.3% meat; milk powder, milk powder, frozen fish, shrimp 0.5%; condensed milk, beverage 0.2%.
Food grade six partial sodium phosphate in trace amounts of heavy metals such as lead and arsenic, arsenic can cause skin depigmentation, coloring, keratinization and carcinogenesis of systemic poisoning; food grade six partial sodium phosphate and certain content of fluoride and low concentration of fluoride will cause chronic poisoning and fluorosis of bone, the bones of calcium resulted in a decrease in bone sclerosis and osteoporosis.
