Product Name |
Features |
Uses |
| Potassium Sorbate |
1.Our technicians have been engaged in the production of this product for about 20 years and accumulated rich exprience;
|
It is mainly used to inhibit the growing of microbe in food. |
| Calcium Sorbate |
1.Appearance: ivory-white powder with brilliant lustre;
2. The intrinsic quality indexes are strictly accordance with FCCIV standard, and the important indexes(not definitely stated in the standard) are strictly internally controlled: lead 3ppm, aluminum2.5ppm;
|
Used as preservative and anti-mildew agent in zymotic dairy products, yogurt and concentrated pineapple juice, etc. |
| Calcium Citrate |
1.Powdery and granular products can be supplied according to the client's requirements. The compact density is higher than 0.7mg/cc, can satisfy clients's requirements of automatic tabletting;
|
Chelating agent, buffering agent, organization coagulant, calcium strengthening agent
|
| Calcium propionate |
white crystal, granule or crystalline powder, odorless or slight propanoic acid odor, Its monohydrate is food additive, PH of 10% solution is 8 to 10. |
It can release free propanoic acid in acidic condition, and can be used as antiseptic or mildew preventive of bread. |
Brand New Bread Oriented Preservatives-Compound Bakery Master |
A: more significant effecty
It is common that bread without preservative begins to growth moldy in 1-2days,especially in such high-temperatured and deep-moistured seasons as spring and summer. Even if 2-4% calcium propionate is put in,only 3-4 days can be remained.However,our bakery master,in the same climate,can prevent the bread from growing of fungus in 14 days, still keep...... |
A lot of H+ will be released in the production of bread when the Bakery Master is applied,which form a certain osmosis.... |
