Features and Advantages:
- High purity
- Low sulfate
- High calcium chelating capacity
- Advantage production process
Typical Applications:
Quality improver and nutritional enhancer:
- Widely used in the processing of frozen aquatic products, cured meat products, baked foods, fruit jelly, as well as cookies, pastries, and instant noodles.
- Can change the PH value of meat, increase meat elasticity, water retention and yield. It can effectively prevent the meat products from discoloration, rancidity, and odor, so that the meat color is red and taste is good.
Beverage stabilizer
It has the effects of integrate, buffer, and emulsify.
Control water for aquatic products
It can control water, inhibit the formation of crystal flowers, and improve the color and taste.
For example, in aquatic products, it can improve product quality, enrich meat juice, effectively maintain nutrients and moisture; inhibit oxidation of lipids, protect the natural color and flavor of seafood; reduce the loss of droplets after thawing, and reduce the weight loss after cooking;
Product Technical Index
- Conform to GB25566-2010
| Purity | PH | Whiteness | SO4 | F | As | Water Insoluble Matter |
| >96.5% | 9.2-10.0 | 90 | <0.3% | <0.003% | <0.0002% | <0.02% |
