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Calcium 5 - water (E 327)

White crystalline powder
Technological Functions Acidity regulator, food for the yeast, salt substitute, curing agent, emulsifying salt water-holding agent, antioxidants synergist.
The empirical formula C 6 H 10 CaO 6 · 5H 2 O
Molecular Weight 218,22
The structural formula · 5H 2 O
Appearance , allowed weak shades different colors
Hygiene Dangers on the MT-98 otsutstvuyut.Razreshen in Russia.

SCOPE

Calcium lactate is highly soluble and easily absorbed, without irritating the stomach lining, so it is a good donor, calcium, and is used for enrichment, such as fruit juices. The calcium content in lactate than in gluconate. Calcium lactate is used in the food industry as an acidity regulator, food for the yeast in bakery products, as a hardener for canned fruit as a substitute for table salt, a synergist of antioxidants, as well as the manufacture of food products, including complementary foods for children.


Potassium citrate 1 - Water (E 332 ii)

Technological Functions Acidity regulator, stabilizer, emulsifier, emulsifying salt, synergist antioxidant, coloring catch.
The empirical formula K 3 C 6 H 5 O 7 H 2 O.
Molecular Weight 324,41
The structural formula · H 2 O
Appearance white crystalline powder, deliquescent in the air, salty taste.
Hygiene Acceptable Daily Intake is not limited. Dangers of the MT-98 are missing. Allowed in the Russian Federation.
Commodity forms Individual substance or mixture with monokaliytsitratom stabilizing certain pH values.

SCOPE

as salt - in the melter up to 40 g / kg of cheese.

as a stabilizer: minced meat products to 3 g / kg of meat or fat. To restore a salt (ionic) balance that is needed for heat stability of milk subjected to heat, add salt to it, stabilizers, as which may make all the citrates. They bind calcium ions. Salts are used as a 10-25% aqueous solutions. The dose of salt stabilizer depends on the thermal stability of a particular batch of milk, so in the range 0.05 - 0.4% by weight of the mixture normalized.

potassium citrate is used as an acidity regulator and retardatora in the marmalade, jams, jellies for pectin, desserts, bakery, confectionery, etc. up to 10 g / kg synergist of antioxidants in the juice, margarine, vegetable oils, lard, pork fat and 100 mg / kg.


Sodium citrate 5.5 - water (E 331 iii)

Technological Functions Acidity regulator, stabilizer, emulsifier, emulsifying salt, synergist antioxidant catch coloring.
The empirical formula Na 3 C 6 H 5 O 7 · 5,5 H 2 O
Molecular Weight 357,22
The structural formula · 5,5 H 2 O
Organoleptic properties White crystals with a slightly salty-bitter taste.
Hygiene Acceptable Daily Intake is not limited. Dangers of the MT-98: the exposure zone 5 mg / m 3 , Hazard Class 3. Allowed in the Russian Federation.
Commodity forms Pure substance or mixture, stabilizing certain pH values.

SCOPE

as salt - in the melter up to 40 g / kg of cheese.

as a stabilizer: minced meat products to 3 g / kg of meat or fat. To restore a salt (ionic) balance that is needed for heat stability of milk subjected to heat, add salt to it, stabilizers, as which may make all the citrates. They bind calcium ions. Salts are used as a 10-25% aqueous solutions. Sodium citrate 3-substituted most effectively restores the salt balance. The dose of salt stabilizer depends on the thermal stability of a particular batch of milk, so in the range 0.05 - 0.4% by weight of the mixture normalized.

Sodium citrate is used as an acidity regulator and retardatora in the marmalade, jams, jellies for pectin, desserts, bakery, confectionery, etc. up to 10 g / kg synergist of antioxidants in the juice, margarine, vegetable oils, lard, pork fat and 100 mg / kg. The acceleration of the dissolution of dry mixes (such as ice cream) is achieved addition of phosphate or sodium citrate.


Potassium phosphate disubstituted 3 - aqueous (E 340 ii)

Technological Functions Acidity regulator, stabilizer, water-holding agent, food for the yeast, emulsifying salt, antioxidants synergist
empirical formula K 2 HPO 4 3H 2 O
Molecular Weight 228,18
Organoleptic properties colorless crystals or white granular powder.
Hygiene Acceptable Daily Intake of 70 mg / kg. Allowed in the Russian Federation.

SCOPE

used in the preparation of liquid yeast and sourdough rye as a source of mineral nutrition. Along with other phosphates used in the manufacture of processed cheese. It is also used as a stabilizer of powdered milk and cream, condensed milk antikristallizator etc. To restore a salt (ionic) balance that is needed for heat stability of milk. As a regulator of acidity added to the pectin.


Calcium phosphate disubstituted 2 - water (E 341 ii)

Technological Functions Acidity regulator, an additive that prevents caking and clumping, separator, stabilizer, water-holding agent, emulsifying salt, catch paint, sealant, antioxidants synergist
empirical formula CaHPO 4 2H 2 O
Molecular Weight 172,09
Organoleptic properties White crystals or white granular powder
Hygiene Acceptable Daily Intake of 70 mg / kg body weight per day dangers of the MT-98: the exposure zone of 10 mg/m3, the hazard class of 4. Allowed in the Russian Federation.

SCOPE

in the production of cheese is used along with other phosphates as emulsifying salts. It is also used as a separating agent and anti-caking agent for dry milk and cream, condensed milk antikristallizator, sealing plant tissues in the production of fruit and vegetable canning. Added to some brands of pectin for the standardization of calcium.


Calcium citrate 4-water (E 333ii)

Technological Functions Acidity regulator, stabilizer, coloring catch, a synergist of antioxidants, curing agent of plant tissues.
The empirical formula (C 6 H 5 O 7 ) 2Ca 3 · 4H 2 O
Molecular Weight 570,51
The structural formula
Organoleptic properties white crystalline powder
Hygiene CPD is not limited. Dangers of the MT-98 are missing. Calcium citrate is allowed as a stabilizer of condensed milk (including the sugar) in an amount up to 2g/kg, dry milk and cream to 5g/kg; cheese 40g/kg to individually or jointly with other stabilizers, as acidity regulator and consistency in jams, canned fruit, jelly, to maintain the pH at 2.8-3.5. Allowed in the Russian Federation.

SCOPE

In general, like sodium and potassium citrate, calcium citrate, but it is used as a curing agent for processed products of fruits and vegetables, as well as a supplier of calcium.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

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