Customization: | Available |
---|---|
CAS No.: | 54724-00-4 |
Formula: | (C6h10o5)N |
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Testing terms |
Standards |
Results |
Assay |
95.0%~102.0% |
99.9% |
PH |
3.5~5.5 |
4.6 |
Appearance of solution |
0.5mol/L HCL≤2# 2mol/L NH4 OH≤2# |
1# 1# |
Water |
11.5%~14.5% |
13.2% |
Related substances |
Impurity (max.)≤1.0% |
0.13% |
Specific optical rotation |
+290''~+315'' |
+305° |
Sulfated ash |
≤1.0% |
0.1% |
N-N-Dimethylannline |
≤20ppm |
Never used in the production |
Methylen chloride |
≤600ppm |
296ppm |
|
≤320ppm |
155ppm |
|
≤3000ppm |
95ppm |
Conclusion:complies with EP 6th Standard. |
1. Cooked wheaten food: Such as noodles, instant noodles and other pasta. Curdlan can increase elasticity, chewing sense, prevent burnt, slimy and soup muddy. Standard usa ge:0.1~1% forwheat flour.
2. Aquatic products. Curdlan can make food flexible, improve taste, prevent burnt, substitute fish and improve yield. Standard usage: 0.1 ~ 1%.
3. Meat products. Such as sausage, ham meat. Curdlan can improve water retention and firmness, improve food taste, make sausages more stable. Standard usage: 0.1 ~ 1%.
4. Cooked food, snacks. Such as hamburgers, fried chicken, dumplings, siu mai. Curdlan can improve water retention, food quality and taste, improve various types of food, remove the protein taste of soybean. Standard usage: 0.2 ~ 2%.
5. Sauce. Curdlan can increase viscosity, anti-sedimentation, improve quality. Standard usage: 0.2 ~ 2%.
6. Canned food : Curdlan can anti-drip, penetration and improve quality. Standard usage: 0.2 ~ 1%.
7. Others: Curdlan can improve cakes' water retention during frozen, inhibit fried food's oil absorption, absorption ion, substitute fat to achieve low-fat effects. Standard usage: 0.2 ~ 1%