Citric Acid Los ntawm Lemon

Khoom npe: citric acid
CAS Naj Npawb: 77-92-9
EINECS:201-069-1
Cov tshuaj formula: C6H8O7
Ntim: 25KG / hnab
Molecular Luj: 192.122

Xa kev nug

CITRIC ACID muaj

Specification

Nws yog ib qho khoom noj khoom haus acid flavoring uas dav pom nyob rau hauv cov xwm, xws li citrus txiv hmab txiv ntoo, strawberries thiab pineapples. Nws yog ntuj thiab tsis muaj teeb meem organic acid thiab yog ib qho ntawm cov khoom xyaw tseem ceeb hauv kev tsim cov dej qab zib carbonaceous acid thiab txiv hmab txiv ntoo vinegar. Txawm nyob rau hauv cov khoom noj, tshuaj los yog tshuaj pleev ib ce muaj ntau yam kev siv, nws muaj peev xwm ua rau kom qaub saj ntawm cov khoom, saj thiab cov nyhuv tshiab, yog li nws yog nrov heev. nws kuj yog siv dav hauv breads, ncuav qab zib, chocolate thiab lwm yam pastries ua mov paj softer thiab yooj yim dua rau txiav. Tsis tas li ntawd, nws kuj yog siv rau hauv cov tshuaj ntxuav tes, ntxhua khaub ncaws ntxhua khaub ncaws thiab lub qhov ncauj txias kom peb lub neej yooj yim dua thiab xis nyob. Nyob rau hauv luv luv, nws yog ib tug ntau yam zaub mov qaub tsw seasoning uas pab ib tug tseem ceeb ib feem rau peb lub neej.

Cov khoom npe	Citric acid
Qhov tshwm sim	Tsis muaj xim los yog dawb crystals los yog hmoov, tsw thiab saj qaub.
Cov ntsiab lus (%)	99.8
Lub teeb Transmittance (%)	99.9
Moisture (%)	0.1
Npaj Carbonisable Khoom	0.1
Sulfated tshauv (%)	﹤0.05
Chloride (%)	﹤0.005
Sulfate (%)	﹤0.01
Oxalate (%)	﹤0.01
Calcium (%)	﹤0.02
Hlau (mg / kg)	﹤5
Arsenic (mg / kg)	﹤1
Cov hmoov txhuas (mg / kg)	﹤0.5

Daim ntawv thov

Nws yog cov zaub mov qib acidifier dav siv hauv thaj chaw xws li zaub mov, dej haus, khoom qab zib, thiab khoom noj qab haus huv. Nws tsis tsuas yog ua rau qaub thiab refreshing saj rau zaub mov, tab sis kuj txhim kho nws lub neej txee thiab tiv thaiv oxidation. Nyob rau tib lub sijhawm, nws kuj muaj cov yam ntxwv zoo tshaj plaws xws li nce qhov saj thiab xim ntawm cov khoom, yog li nws yog dav siv los txhim kho cov khoom zoo xws li txiv hmab txiv ntoo thiab zaub kua zaub thiab jams. Tsis tas li ntawd, nws yog ib qho tseem ceeb fermenting tus neeg sawv cev hauv qhob cij thiab pastry ua, uas tuaj yeem txhawb nqa lub khob noom cookie thiab ua rau cov khoom muag muag thiab qab dua.

Nws yog ib qho tsim nyog hais tias nws yog ib qho khoom noj muaj kev nyab xeeb thiab tsis muaj teeb meem. Txawm hais tias los ntawm qhov kev xav ntawm kev siv tau zoo lossis kev noj qab haus huv thiab kev nyab xeeb ntawm cov neeg siv khoom, nws yog ib qho ntawm cov khoom noj uas tau lees paub hauv ntau qhov kev lag luam. Nws daim ntawv thov dav tsis tsuas yog txhawb kev tsim khoom thiab tsim khoom, tab sis kuj muab cov neeg siv khoom noj qab haus huv, nyab xeeb, thiab muaj txiaj ntsig zoo.

Zuag qhia tag nrho, nws muaj ntau yam kev siv hauv zaub mov, dej haus, khoom qab zib, thiab khoom noj qab haus huv. Nws cov yam ntxwv ntau yam xws li sourness, aroma li, preservation, fermentation, thiab lwm yam ua rau nws ua lub luag haujlwm tseem ceeb hauv cov khoom sib txawv. nws yog ib qho tseem ceeb ntawm ob qho tib si kev tsim khoom thiab kev ua neej nyob txhua hnub. Kuv ntseeg tias nrog kev txhim kho txuas ntxiv ntawm thev naus laus zis thiab kev tshawb fawb, nws yuav muaj kev thov dav dav.

Citric acid