MIXPHOS-WS01
DESCRIPTION:
When shrimp are processed, abilities of water holding, preserving and discoloring in foods are the problems to be technically solved. Especially, the changes in water holding capacity, consistency and PH of food stuff which have relations with the moisture and color of meat products. When it is thawed, its quality is adversely influenced by losing its water-soluble protein and flavor left in juice of the meat which has been leached out at amount of 20-25% average of the meat. Mixphos-WS01 is the product which takes an advantage of the characteristics of condensed phosphates in chelatein metal ions, buffering action,surface activating,increasing water holding capacity,and preventing shrimp dehydration,these strong points of mixphos will give food manufactrues a great satisfaction in processing shrimp.
MAIN COMPONENTS:A combination of E451(i)/E450(v)/E450(iii)/E452(i),etc.
SPECIFICATION
|
Appearance |
White powder |
|
Constent(as P2O5) %, |
50～56 |
|
Arsenic(As) |
2 ppm max. |
|
Lead(Pb) |
1 ppm max. |
|
Loss on drying, % |
2.0 max. |
|
PH(1%Solution) |
9.0～10.5 |
|
Heavy metal(As Pb) |
20 ppm max. |
|
Fluoride(F) |
10 ppm max. |
RECOMMENDED APPLICATIONS:
For processing shrimp: 1.5～2.0% of raw material is generally recommended.
FSTORAGE:Due to its strong hygroscopic properties, the product should be stored in a clean, dry and cool place being protected from moisture,different odors and other contaminants.
SHELF-LIFE:Within 3 years from the date of manufacturing.
PACKAGING:25kg in kraft bag with polyethylene liner inside.
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