Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. â?´ Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. â?µ Used in shortening, whipped cream, have the funtion of emulsion stability system. â?¶ Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica indexï¼? Acid value (Calculated by KOH)/ (mg/g) 70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g) â?¤3 Combinatived Succinic acid w/% â?¥14.8 Dissociative Succinic acid w/% â?¤3 Pb / (mg/kg) â?¤2
