| ≥1 piece |
SPECIFICITY:White powder,odourless,slightly deliquescence,difficultly soluble in water(0.095g/100ml 25), almost insoluble in ethanol.When heated to 100,it may lose crystal water,when heated to 120??,the crystal will lose water completely.
USAGE:chelant,buffer,coagulant,calcareous intensified agent.According to GB1980-94,it can be used in soy its products,According to the stiputations of FAO/WHO(1984),its uses and limitation are low powered concentrated milk ,sweet condensed milk,thin cream,used separately 2g/kg,used together with other slabilizing agents 3g/kg(no water).Milk powder,cream powder 5g/kg,melting cheese 40g/kg.As intensified agent of jam and pectin,tomato tin,cooler and caseinate,its calcium content in theory is 21.07%.It can be used in flour,cookie,Japanese fermented soya-bean milk.