Ads by Google
Quality standards:
This product executes Q/STOO1-2010 standards, and employs US FCC-IV, FAO& WHO for food.
Index name | Index of FAO&WHO | Index of Teamhan |
Free Acetic Acid | 39.0-41.0% | 39.0-41.0% |
Sodium Acetate | 58.0-60.0% | 58.0-60.0% |
Moisture | ≤2.0 | ≤2.0 |
PH (10%Water solution) | 4.5-5.0% | 4.5-5.0% |
Oxidable Substances (As formic Acid) | ≤0.2% | ≤0.2% |
≤Lead (Pb)(mg/kg) | ≤2 | ≤2 |
Antibacterial area:
As a kind of food preservative, it has strong inhibition to mould (yellow aspergillum, smoke, aspergillum, aspergillum, green aspergillum, white hairs, tiny aspergillum mould, Candida etc ); It has certain inhibition to bacteria (Escherichia coli, orlistat bacteria, gram-negative bacteria etc), while little effect to lactic acid bacteria, baker's yeast.
Product features:
As a green food additive, it is antisepsis, rot resistance, fresh-keeping and oxidation resistance; it can also be used as pharmaceutical Intermediates, multiple valence ion integrated agent, conditioner and electroplating additives etc
Usage:
Category | Name | Consumption(g/kg) | Usage |
Flavoring | soy sauce | 2.5 | Dissolved with a little cold water |
squid-ink sauce | 2.5 | Heated with 5% aqueous solution and stirring | |
Bean-paste, tomato sauce | 0.6-2.5 |
| |
compound seasoning | 10 |
| |
Meat products | Pre-cook meat products | 1-3 | Inter-antisepsis: SDA dissolved in 60-80°C water and stir well Outer-antisepsis: soak in 10%-20% solution for 1 min or spray |
Cooked meat products | |||
Soy products | tofu | 1 | Adding crushed soybeans |
Tofu products | |||
Cake | 1-4 | Adding directly into flour and dough | |
Fats and oil(without water) | 1 | Adding directly into warm oil | |
Fried snacks(as fried chips) | 0.6-1 | Adding directly into seasonings | |
Grain | 1 | Blow SDA into grain | |
Rice | 0.2 | Spray SDA on the grain, air-dry Residues<30mg/kg | |
Tobacco |
| Spray 2% SDA solution on the tobacco | |
Tips: take a test before production | |||
www.teamhanchem.com
Sodium Diacetate flavoring refreshing