Role and purpose
The system for iron, iron oxide pigments, mordant, water purifying agent, preservatives, disinfectants, etc.;
Medicine for anti-anemia drugs, blood agents and local convergence agent for chronic blood loss caused by uterine fibroids;
Analytical reagents and manufacturing ferrite materials;
Flocculation of ferrous sulfate can be used for water purification, and removal of phosphate from municipal and industrial wastewater to prevent eutrophication of water bodies;
A lot of ferrous sulfate is used as a reductant, mainly the reduction of chromate in cement;
As a feed additive iron supplements;
Can be used as agricultural pesticides, can prevent wheat smut, apples and pears scar scab, fruit rot; edible used as nutritional supplements, such as iron supplements, fruit and vegetable coloring agent.
Also be used as fertilizer, iron supplements as plants, control plants should occur physiological deficiency diseases, the plant leaf chlorosis. Can remove moss and lichens trunk. Manufacturing of magnetic iron oxide, iron oxide red and iron blue inorganic pigments, iron catalysts and materials poly ferric sulfate.
Oh used range from 5.5 to 9.6, the temperature has little effect on its flocculation. Applicable to large concentrations, strong alkaline water. Flocculation stability, rate of formation of floc fast, good flocculation. But more corrosive. Not only do flocculants, and widely used in industrial and agricultural production. It is a micronutrient fertilizer, has accelerated rice, sugar beet turn green, and in alkaline soil, and promote farm manure composting to improve the growing conditions of plants and so on. [1]
In addition, other reagents used for chromatographic analysis.
1, water treatment
Flocculation of ferrous sulfate for water purification, and removal of phosphate from municipal and industrial wastewater to prevent eutrophication of water bodies.
2, reducing
A lot of ferrous sulfate is used as a reductant, mainly the reduction of chromate in cement.
3, medicinal
Ferrous sulfate for the treatment of iron deficiency anemia; are also used in food with iron, long-term excessive use may cause abdominal pain, nausea and other side effects.
4, a coloring agent
a, iron gall ink and other inks used in the production of ferrous sulfate needs. Mordant dye wood also contain ferrous sulphate.
b, ferrous sulfate can be used to concrete stained yellow rust.
c, wood stained with ferrous sulfate to make maple silver color.
5 Agriculture
Adjust the soil pH, prompting the formation of chlorophyll (also known as iron fertilizer), can prevent iron deficiency caused by flowers and yellowing disease. Hi acidic cycads flowers, especially indispensable element.
Can be used as agricultural pesticides, can prevent wheat smut, apples and pears scar scab, fruit rot; also be used as fertilizer, can remove moss and lichens trunk. Manufacturing of magnetic iron oxide, iron oxide red and iron blue inorganic pigments, iron catalysts and materials poly ferric sulfate. Used as a topical astringent agents and blood tonic medicine. In addition, other reagents used for chromatographic analysis. Edible used as nutritional supplements, such as iron supplements, fruit and vegetable coloring agent. Feed-grade ferrous sulfate in feed processing as iron supplements
Usage:
①, 10 克 watered 4 to 5 pounds, foliar spray.
②, the normal growing season, 1 to 2 times per month.
③, disease prevention period, 10 to 15 days, for 2 to 3 times.
Dosage: 10 grams watered 7-9 pounds, watering basin, about 20 days.
Disease prevention and principles: Indications yellow disease, mainly in young leaves, before the beginning of mesophyll yellowing leaves on both sides after the central focus or brown spots appear tip; long time, leaves fall off.
6, other
a, horticulture using ferrous sulphate to kill moss.
b, after the 19th century, ferrous sulfate was used as a photographic developer Corot tincture law.
c, of brass contact with ferrous sulfate turbine condenser, a corrosion protective layer is generated on the inner surface of the tube.
Category Archives: Food Feed additives
DL-Malic acid Inspection
Specific rotation of this product, accurately weighed, dissolved in water and diluted per 1ml solution containing 0.2g of determination (Chinese Pharmacopoeia 2005 edition of Appendix VIE) according to the law, the specific rotation of -0.10 ° ~ +0.10 ° .
Related substances as high performance liquid chromatography (Chinese Pharmacopoeia 2005 edition two Appendix VD).
Chromatographic conditions and system suitability test with a sulfonic acid cation exchange resin as a filler, 0.005mol / L sulfuric acid solution as the mobile phase; detection wavelength of 210nm; column temperature was 37 ℃; take fumaric acid, maleic acid, DL – malic acid reference standard amount, plus the mobile phase and dilute 1ml each containing about fumarate 10μg, maleic acid 4μg, DL-malic acid solution 1mg as a system suitability solution, the precise amount of 20μl, injection liquid chromatograph, number of theoretical plates DL-malic acid peak of not less than 2000, the separation of fumaric acid and maleic acid, and DL-malic acid peaks should be required.
Determination to take this amount of goods, accurately weighed, add the mobile phase and diluted per 1ml solution containing about 1mg, as the test solution; Another reference amount of fumaric acid and maleic acid, accurately weighed with the mobile phase and dilute 1ml each containing fumaric 5μg, 2μg maleic acid solution as the reference solution. The precise amount of the two solutions of 20μl into the liquid chromatograph, record the chromatogram peak retention times to 4.5 times. For the test solution chromatogram if consistent time and fumaric acid and maleic acid peak retention peaks, the external standard method with peak area calculation, and its content should not exceed 1.0%, respectively, and 0.05%. Other single impurity peak area not more than the reference solution of maleic acid peak area of 0.5 times (0.1%); other impurities should not exceed the total amount of the reference solution of maleic acid peak area of 2.5 times (0.5%).
Clarity and color of solution of this product 5.0g, add water 25ml, fully shake to dissolve, the solution should be clear and colorless (Chinese Pharmacopoeia 2005 edition two Appendix IX AB).
Water to remove the goods, according to determination of moisture content (Chinese Pharmacopoeia 2005 edition two Appendix Ⅷ M), water containing not more than 2.0%.
Insoluble in water after taking this product 25.0g, add water 100ml dissolve, with constant weight at 100 ℃ 4 vertical melting crucible filtration, repeatedly washed with hot water filter at 100 ℃ drying to constant weight, no residue left over 0.1 %.
Easy oxides of this product 0.10g, set 100ml evaporating dish, add 25ml water and sulfuric acid solution (1 → 20) 25ml and shake to dissolve, set 20 ± 1 ℃ water bath cooling, 0.02mol / L potassium permanganate titration solution 5ml, color of the solution should not disappear within three minutes.
Chloride take this product 1.0g, according to inspection (Chinese Pharmacopoeia 2005 edition of Appendix Ⅷ A), compared with standard control solution made of sodium chloride solution 5.0ml, not thicker (0.005%).
Sulfate take this product 1.0g, according to inspection (Chinese Pharmacopoeia 2005 edition Appendix Ⅷ B), potassium sulfate solution 3.0ml comparison with the standard control solution made no thicker (0.03%).
Arsenic take this product 1.0 g, hydrochloric acid and water, 5ml 23ml, checking (Chinese Pharmacopoeia 2005 edition Appendix Ⅷ J First Act) law, shall comply with the provisions of (0.0002%).
Residue on ignition not more than 0.1% (Chinese Pharmacopoeia 2005 edition two Appendix Ⅷ N).
Heavy metals in this product 1.0g, sodium hydroxide solution 5ml and 20ml water to dissolve, according to inspection (Chinese Pharmacopoeia 2005 edition two Appendix Ⅷ H Third Law), containing heavy metals must not exceed twenty millionths.
【Assay To about 1.0g, accurately weighed, set 250ml volumetric flask, dissolved in water and diluted to the mark, shake, the precise amount of 25ml, conical flask, add 2 drops of phenolphthalein indicator solution, with sodium hydroxide (0.1mol / L) titrated to fade microscopic red and hold for 30 seconds. Each 1ml of sodium hydroxide (0.1mol / L) is equivalent to 6.704mg of C4H6O5.
[Category] pharmaceutical excipients, acidifiers, antioxidants.
[Storage] shading, sealed and stored.
Dicalcium phosphate main purpose
1 as a fortifier (calcium) and leavening agents, our requirements can be used for biscuits, infant formula, the maximum usage is 1.0g/kg; also be used as quality improver for fermented flour products, according to production needs used in moderation.
2 as food and feed additives, to supplement livestock feed phosphorus, calcium.
3 food industry as a leavening agent for cookies, milk replacer, usage of the normal production needs. Also used for manufacturing bread yeast culture agent. Also used as a dough conditioner, nutritional supplements. Can be used as feed additives to complement poultry, livestock feed phosphorus and calcium.
4 is used as an auxiliary poultry feed, can promote feed digestion, the poultry weight gain to increase meat production, milk production, egg production, while also treating rickets livestock, rickets, anemia psychosis.
5 is used as analytical reagents, plastic stabilizer, food and feed additives, but also for the glass industry.
D-Mannose Test methods
A.1 General requirements
Unless otherwise stated, the analysis using only the reagents were of analytical grade and recognized GB / T 6682-2008 specified water. Analysis in the standard titration solution, impurities measured by standard solution, preparations and products, while other requirements not specified, according to GB T 601, GB / T 602, the provisions of the preparation / GB / T 603 used. The test used in the preparation of the solution does not indicate what kind of solvent used, refer to the aqueous solution. A.2 Identification Test
A.2.1 weighed amount of sample, the sample solution prepared 13.3mg/mL, 3mL sample was weighed, placed in a 15mL tube, prepared at concentrations latest 3mL of 100 mg / mL solution of catechol, mixed uniform. Then add 6mL sulfuric acid, and mix. The tube is heated in the flame slowly 30s, was dark pink or red wine.
A.2.2 D-mannitol in the determination of the test, the peak retention time and peak chromatogram of the standard solution of the sample liquid chromatographic retention time consistent with FIG.
A.3 D-mannitol Determination A.3.1 A.3.1.1 reagents and materials sorbitol standards. A.3.1.2 D-mannitol standard. A.3.2 instruments and equipment
HPLC: equipped with a differential refractive index detector, or other equivalent detector. A.3.3 reference chromatographic conditions
A.3.3.1 Column: 10cm × 7.8mm column packing L34 (U.S. Bio-Rad Laboratories), or equivalent thereof; or other equivalent column.
A.3.3.2 mobile phase: degassed water. A.3.3.3 column temperature: (50 ± 2) ℃, constant temperature. A.3.3.4 detector temperature: 35 ℃. A.3.3.5 mobile phase flow rate: approximately 0.7mL/min. A.3.3.6 injection volume: about 10μL.
A.3.3.7 relative retention time of sorbitol is 0.6, the relative retention time of D-mannitol is 1.0. A.3.4 analysis step
A.3.4.1 Preparation of the solution separated
Weighed amount of standard sorbitol and D-mannitol standard, were prepared at a concentration of 4.8mg / g of sorbitol solution and D-mannitol was added.
A.3.4.2 Preparation of the standard solution
Weighed amount of D-mannitol standard, formulated at a concentration of 4.8mg / g of D-mannitol standard solution. A.3.4.3 Preparation of test solution
Weighed amount of sample, prepared at a concentration of 5 mg / g of the sample solution. System suitability test A.3.4.4
A.3.4.4.1 adaptability 1
Solution for chromatography separation, sorbitol and D-mannitol separation R ≥ 2.0. A.3.4.4.1 adaptability 2
Chromatographic analysis of the standard solution, the results of repeated injections of the relative standard deviation of the detected ≤ 2.0%.
A.3.4.5 Determination
In A.3.3 reference chromatographic conditions, respectively, the standard solution and the sample solution was measured, the injection volume was 10 μL, repeat injections once, calculate its main peak response average.
A.3.5 calculated results
The content of D-mannitol by the formula X1 (A.1) calculated: () () w
rrCCXSUUS – × × = 10010000 1 …………………………… (A.1)
The formula:
X1 – sample D-mannitol content,%;
CS – concentration of the standard units of milligrams per gram (mg / g); CU – the concentration of the sample solution, in milligrams per gram (mg / g); rU – the main sample liquid chromatogram peak response mean; rS – standard solution chromatogram main peak response mean;
w – Loss on drying the sample measured in units of grams per hundred grams (g/100g). The results parallel arithmetic mean of the measurement results shall prevail.
A.4 pH measurement
Weighed amount of sample, the preparation of the mass fraction of 10% of the sample solution, the solvent is carbon dioxide-free water and then measured with a pH meter pH.
A.5 Determination of reducing sugars
3.3g sample was accurately weighed, was added 25mL of water in the sample was slowly dissolved by heating. The solution was cooled, added to 20mL of test solution and an alkaline copper citrate few glass beads. The solution was heated, 4min The solution began to boil and keep boiling 3min. After rapid cooling, dilute acetic acid test solution and 100mL 20.0mL0.025mol / L iodine titration [Note: The dilution 0.05mol / L iodine titration solution 1:1 with water]. Shaking side solution, the mixed solution was added 25mL (6mL hydrochloric acid and 94mL of water). When the precipitate was dissolved with 0.05mol / L sodium thiosulfate solution [NOTE: 0.1mol / L sodium thiosulfate solution diluted with water 1:1] titration of excess iodine. At the endpoint, adding 2mL starch test solution, as the display agent. 0.05mol / L sodium thiosulfate solution required for the titration volume ≥ 12.8mL.
citric acid anhydrous MSDS
Basic Information
English name: Citri Acid Anhydrous, citric acid anhydrous bp, citric acid anhydrous
MF: C6H8O7
MW: 192.1
2 Properties
Colorless translucent crystals or white granules or white crystalline powder, often containing molecule crystal water, odorless, very sour taste, soluble in water, alcohol and ether. Calcium salt easily soluble in hot water than in cold water, the nature of the citric acid used to identify and isolate. Suitable crystallization temperature control obtained anhydrous citric acid. Acidic aqueous solution. In dry air, slight weathering, deliquescence in moist air. Above 175 ℃ decomposition of water and carbon dioxide release.
Properties: The relative density of 1.542, melting point 153 ℃ (dehydration), the refractive index of 1.493 ~ 1.509, the critical temperature of the solution crystallization 36.6 ℃ (36.6 ℃ above the crystallization of anhydrous citric acid, the following 36.6 ℃ crystallization of citric acid monohydrate).
3 Uses
Mainly for the food and beverage industry as a sour agent, acidity regulator, flavoring agents and preservatives, preservative. Also the chemical industry, cosmetics industry and the industry as a washing antioxidants, plasticizers, detergents
4 Storage
Storage dark, sealed, dry and cool place.
Calcium Formate main purpose
1 as a new feed additives. Hey Calcium weight gain, with calcium formate feed additive for piglets, pigs can promote appetite and reduce diarrhea rates. Add 1% to 1.5% calcium formate in piglets weaned can significantly improve performance. German study found that adding 1.3% calcium formate in weanling pig diets can improve feed conversion rate of 7% to 8%, adding 0.9 percent to reduce the incidence of diarrhea in piglets. Zheng Jianhua (1994) added to the 28-day-old weaned piglets diets 1.5% Calcium, feeding 25d, ADG improved by 7.3%, feed conversion ratio improved to 2.53%, protein and energy utilization increased by 10.3% and 9.8%, a significant reduction in diarrhea in piglets. Wu Star (2002) in crossbred weanling pig diets supplemented with 1% calcium formate, daily gain increased by 3%, feed conversion rate increased by 9%, diarrhea was reduced by 45.7%. Additional Note: The use of calcium formate effective before and after weaning, it is because their secretion of hydrochloric acid in piglets with age strengthened; Calcium contains 30% easily absorbed calcium in the diet should pay attention to the preparation of calcium and phosphorus adjust ratio.
2 used in the building. Quick coagulant for cement, lubricants, early strength agent. For building mortar with a variety of concrete, cement accelerate the curing speed, shorten the setting time, especially in the winter construction, to avoid condensation at low temperatures too slow. Fast release, to improve the strength of cement into use as early as possible. Calcium Uses: Various dry mortar, a variety of concrete, wear-resistant materials, flooring industry, feed industry, tanning. Calcium and attention to issues involved in dosage per ton of dry mortar, concrete amount of about 0.5 to 1.0%, the maximum dosage of 2.5%. Calcium dosage is decreased as the temperature gradually increased, even if the application amount of 0.3-0.5% in the summer, and will play a significant early strength
3. Domestic and international market research showed that adding 1% to 1.5% calcium formate in piglets weaned can significantly improve performance. German study found that adding 1.3% calcium formate in weanling pig diets can improve feed conversion rate of 7% to 8%, adding 0.9 percent to reduce the incidence of diarrhea in piglets.
ASPARTAME Features
Advantage
1981 by the U.S. FDA approved for food sprinkle dry, allowing the preparation of soft drinks in 1983 after more than 100 countries worldwide and has been approved for use in the region, 180 times as sweet as sucrose. Aspartame advantages are as follows:
(1) Security clear, is listed as GRAS grade so-called United Nations Committee on Food Additives (generally recognized as safe), for all the sugar substitute in the most thorough research on human security products, has been in more than 100 countries around the world more than 6000 kinds of products in the 19 years of successful experience.
(2) pure sweetness, and sucrose have very similar refreshing sweet, no bitter after taste and a metallic taste, is by far the closest to the successful development of sweetness of sucrose sweeteners. Aspartame is 180 times the sweetness of sucrose in a small number of applications can only achieve the desired sweetness, the use of aspartame instead of sugar in the food and beverage, and can significantly reduce the heat does not cause dental caries .
(3) mixed with sugar or other sweetener use of synergies, such as 2% to 3% in the saccharin can significantly mask the bad taste of saccharin.
(4) mixed with flavors, with excellent efficiency, especially for acidic oranges, lemons, grapefruit, etc., can make a lasting flavor, reduce the amount of air freshener.
(5) protein components, which can be naturally absorbed by the body decomposed.
Shortcoming
(1), acid, alkali poor thermal stability, strong acid or alkali hydrolyzed by heating at a high temperature is easy to produce bitter phenylalanine or di winded cefoperazone, inappropriate manufacturing temperature> 150 ℃ bread, biscuits, cakes and other baked goods and high-acid foods.
(2) Because aspartame decomposed in the gastrointestinal tract of the human enzyme phenylalanine, aspartic acid and methanol, the urine does not apply to patients with phenylketonuria require on the label marked “acetone, benzene in urine of patients should not use “warning. China approved in 1986 in food applications, commonly used in dairy products, candy, chocolate, chewing gum, table-top sweeteners, health food, pickles and cold products.
Its decomposition ingredient hazards:
Aspartame in the human body, the material is broken down into three categories: methanol (methanol, 10%) (highly toxic, blindness), day (gate) aspartate (asparticacid, 40%), and phenylalanine (phenylalanine, 50%). (Brain precipitation)
A methanol (methanol):. Methanol is a neurotoxin (neurotoxin) blinding, which in turn is broken down into formaldehyde (formaldehyde, a carcinogen), formaldehyde is absorbed (Source for a variety of body tissues: West a dental research, and study 2). Is oxidized to formaldehyde and then formic acid (formicacid, also known as formic acid) (Source). (Note: formic acid is a toxin secreted by the red imported fire ants or bees, ants bite or sting through to make defense and attack).
2 days (door) aspartate (asparticacid): It is an irritant toxin (excito-toxin), will stimulate nerve cells to death (Source). (Note: In the natural food aspartic acid, the molecules (molecules) are linked in their 彵 protein, so it will not as in diet soft drinks, have an impact to stimulate nerve cells to death.
3 Phe (phenylalanine):. Natural food which is an amino acid (amino-acid). However, stand-alone form, phenylalanine up to 15% in persons allergic to it, causing spasms (seizure), and convulsions (convulsion), and not the amount consumed (in English sources, and footnotes 1). In addition, phenylalanine can cause permanent brain damage and even death, especially a lot of eating, or during pregnancy. In the 1972 study, eating aspartame (Report Code SC-18862) monkey infants, convulsions and death.
Note: high blood pressure, urine acid (formicacid) and alanine (alanine, an amino acid), the level will be higher. One possible explanation is that these people are drinking a lot of sodas containing aspartame, and cause high blood pressure, and high levels of aspartame metabolites.
Acesulfame-K Applications
As a non-nutritive sweeteners can be used in solid drinks, pickles, preserves, chewing gum, table-top sweeteners in various foods.
The product has a strong sweet flavor similar nature and saccharin. Bitter taste at high concentrations. Non-hygroscopic, stable at room temperature, and sugar alcohols, sugar, etc. have a good combination. As a non-nutritive sweeteners can be used in a variety of foods. According to the provisions of GB2760-90, can be used in liquid, solid drinks, ice cream, cakes, jams class, pickles, preserves, chewing gum, table-top sweeteners, maximum use of 0.3g/kg.
Can be used in food, medicine and other sweeteners.
features of Sorbic acid
features of Sorbic acid
1 good antifungal effect . Sorbic acid and potassium benzoate was significantly higher than mildew and salt , potassium sorbate antifungal effect is 5-10 times sodium benzoate . Sorbic acid dosage is generally between 0.2-1.0 g / kg.
Sorbic
Sorbic
2 . Products with low toxicity and high safety. Sorbate toxicity benzoate only 1/4 . Salt 1/2. Potassium sorbate and safe use in humans ranges : the amount per kg of body weight per day is not more than 25 mg.
3 does not change food characteristics. Sorbic acid is an unsaturated fatty acid into the body, the body’s metabolic processes involved , the metabolic products of carbon dioxide and water. So , sorbic acid can be seen as part of the food , in food applications , not undermine food color , smell, taste and nutrients.
4 . Broad range of applications . Sorbic acid and potassium can be used for beverages, wine , spices , meat , aquatic products, pickles and other food preservative among fresh fruits and also have an effect.
5. Easy to use. When using sorbic acid and potassium salt can be added directly , or can be sprayed or impregnated . It is because of its use of flexible features , so the FAO , the World Health Organization, the United States, Britain , Japan and China , Southeast Asian countries, sorbic acid and potassium are recommended as a variety of food preservative .
Sorbic acid Application
1 sorbic acid in alcohol and beverages .
( 1 ) add 200-300 mg of potassium sorbate and 20-40 milligrams of alcohol per liter of sulfur dioxide in foods .
( 2 ) Soda drinks : 0.03% -0.04 % according to the ratio of addition of sorbic acid .
( 3 ) fresh orange juice, hawthorn juice drinks : 0.02% according to the proportion of added sorbic acid, shelf life can be extended to six months.
( 4 ) Other types of non -alcoholic drinks : 0.04% -0.05 % according to the ratio of addition of sorbic acid .
In the production of sweet wines , sorbic acid is often used as a preservative in use. Sorbic acid antibacterial effect only in synergy sulfur dioxide will play a greater role . Allows the use of sorbic acid in the national standards , but should pay attention to in the course of the highest limits , not excessive . Also, pay attention to the relationship between sorbic acid and sulfur dioxide, alcohol , and to maximize the preservative sorbic acid . Sorbic acid is an unsaturated fatty acid , non-toxic , can be completely absorbed . It has a special role in the anti- yeast , a fungus inhibitor stable ; its ability to inhibit the propagation of wine yeast , is more efficient in the inhibition of the absence of air ; can inhibit the ability of the yeast fermentation of sugar without killing them. National standard ” wine ” in the provisions of GB15037-2006 the maximum allowable amount of 200mg / L, inspection agencies at all levels can be detected in the presence of sorbic acid and measured its dosage . But note that some countries do not allow the import of sorbic acid -treated wine , therefore , in the production of export products must pay attention and understand clearly . Sorbic acid resistant yeast capacity because of the presence of ethanol and greatly strengthened, but the low solubility of sorbic acid . We in the actual production process, often encounter situations using potassium sorbate . The author is in accordance with the standards prescribed amount of sorbic acid , potassium sorbate converted into dose , the wine has been filtered sterilization recommended dose of sorbic acid or potassium sorbate are listed according to the different requirements of alcohol under the table , for colleagues to use the reference .
Note that regardless of the number of doses used , sorbic acid bacteria are not resistant effect. Although it can prevent further fermentation of sweet wine , but it can not prevent contamination of wine acetic acid bacteria , lactic acid bacteria can not prevent contamination of wine . When sorbic acid disappears, the risk of bacterial contamination will be doubled , then, the wine has an unpleasant odor , similar to bay leaves greasy , because ethylene glycol has been generated . Sorbic acid in the case of only a certain concentration of ethanol in the presence of sulfur dioxide , in order to exhibit satisfactory results. It can enhance the effect of the latter , but never replace them . The solubility of sorbic acid in water is not very large, it is higher than the soluble form of potassium sorbate . 270g / L solution contains potassium sorbate 200g / L sorbic acid. Due to the low solubility of sorbic acid , when added to the wine must be careful to slowly added , with vigorous stirring , mixed thoroughly using a circulation pump . In the following conditions , sorbic acid can inhibit the activation of yeast in wine :
1 ) According to the wine ‘s alcohol content and acidity using a sufficient amount .
2 ) Wine has to be treated carefully clarified , has done an effective sterilization filter .
3 ) Mixed with wine quickly and completely .
4 ) After the treatment , the free sulfur content of the wine is generally 60mg/L-80mg/L, sufficient to prevent oxidation and bacterial growth.
2 sorbic acid in soy sauce and pickles in products .
( 1 ) Soy sauce : In accordance with the ratio of 0.01% addition of sorbic acid , placed 70 days in the hot season , can make the sauce mildew problem of deterioration does not occur.
( 2 ) sauce products : Due to relatively viscous product category , sorbic acid uniformly dispersed therein is not easy . Before filling the product user can , in the case of heating , the solution was added the appropriate concentration of sorbic acid .
( 3 ) Soy sauce pickles : sorbic acid can be dissolved in glacial acetic acid being then added to the pickle , in the amount of 1.0 g / kg , the control and the pH of 4.0-4.5 room.
( 4 ) Pickles lees : sorbic acid can be first dissolved in ethanol, wine or liquor , and then added to the pickle , added in an amount of 0.75 g / kg.
( 5 ) Vinegar Pickles : The sorbic acid is added directly to the material being , dosage 0.5 g / kg. ( 6 ) pickled cucumber , beetroot and other pickles : You can add the right amount of salt containing potassium sorbate in vinegar ( 0.1% according to the amount of salt added ) . To prevent the occurrence of turbidity brine pickles , can first salt, spices and potassium sorbate were dissolved in water and then add vinegar. ( 7 ) Kimchi : potassium sorbate in an amount of 0.05% -0.07 % . Potassium sorbate first uniformly mixed with salt , then put into the pickle .
3 sorbic acid and potassium in aquatic products in the
( 1 ) fish cake food : pH value products like surimi between 6.8-7.2 . If you lower the pH , it will affect the elasticity of fish cake . The preservative sorbic acid is an acid , so the amount of sorbic not more than 1.0 g / kg. In order to solve the elastomeric phase pH and kamaboko contradictory problem, use mixtures of potassium sorbate and sorbic acid , potassium sorbate can also be used alone .
( 2 ) fish sausage : 0.1% -0.2% according to the amount added to the fish sausage mixture of sorbic acid and potassium sorbate , storage two weeks in the case of 30 ℃ , this sausage is not bad ; the control samples after one week will turn bad . When the pH value is adjusted to less than fish sausage 6 , at a temperature of 10-15 ℃ , this sausage meat can be stored without deterioration seven weeks . ( 3 ) dried fish products : a high degree of drying such foods , the moisture content of 30 % or less of dried fish products , general bacteria corruption does not happen , but it will produce mildew phenomenon . Addition of sorbic acid , dried fish products can effectively prevent the occurrence of mildew problem , sorbic acid dosage of 1.0 g / kg. ( 4 ) Smoked products : spraying the article is smoked in a concentration of 5% -10 % solution of potassium sorbate , prior to the spraying process can be smoked , or may be implemented in or after smoking the smoking .
( 5 ) cooking the fish sauce : Add 0.1% of sorbic acid in an amount such food at a temperature of 10-15 ℃ , can be stored for two months without deterioration .
( 6 ) fish , shrimp and other seafood : After cleaning fish and other aquatic products , immersed in a solution containing the preservative sorbic acid for 20 seconds, then drain the solution, the fish chilled. Formulation preservation solution is : 1.0% sorbic acid 5.0%, 1.0%, 20% glycerol , 3.0% polyvinyl alcohol 0.3% , the rest are water.
4 sorbic acid in meat and sausage
( 1 ) dried meat , dried sausage , smoked ham and other similar dry meat can be soaked in a concentration of 5 % -15 % potassium sorbate solution for 30 seconds.
( 2 ) beef sausage , pork sausage, beef and pork sausage mixture : part of the meat can be cut in accordance with an amount of 0.05% -0.08 % of sorbic acid added , then made into sausage , sausage surface spray at a concentration of 5% potassium sorbate solution .
( 3 ) General meat material : first according to the amount of 0.05% -0.1 % of sorbic acid or potassium sorbate added to meat compound, followed by 0.01% to 0.5% according to the amount of added C10 or C12 fatty acids glycerol esters. In addition, adding sodium nitrate compound meat ( in an amount of 20ppm-30ppm) and sodium hexametaphosphate .
( 4 ) meat : 0.08% -0.1 % according to the amount of added sorbic acid, or a mixture of sorbic acid and potassium sorbate .
( 5 ) Cooked chicken : chicken cooked on potassium sorbate preservative solution for 30 seconds, and then stored at 4 ℃ conditions , can be fresh 20 days . Potassium sorbate preservative solution formulation is: 10 % citric acid 6% Potassium sorbate 34% modified corn starch, 50% water pH,,,, preservation of the solution was 3.2 .
( 6 ) fresh poultry : the preservative solution containing sorbic acid is sprayed onto the surface of fresh poultry , 7 ℃ under the conditions of storage, 18 days, the product is no deterioration phenomenon ; the control sample 5 days after the occurrence of the phenomenon of deterioration . Fresh liquid formula is: sorbic acid containing 7.5% propylene glycol 70 parts and 20 parts water , 10 parts of glycerol.
( 7 ) fresh chicken , chicken breast : The sorbic acid concentration of 10% solution soak chicken , chicken breast for 30 seconds, in the case of 4 ℃ , and can be stored for 20 days, the preservation time is still twice that of the .
5 sorbic acid in vegetables and fruits preservation.
( 1 ) vegetables, fruits : vegetables , fruits and sorbic acid preservative together into a polyethylene bag , sealed and stored in case of 30 ℃ month
Above , you can keep the green of vegetables , fruits unchanged. Sorbic acid preservative formulation is : 80 parts of calcium peroxide , 3 parts of sorbic acid , 70 parts of zeolite, and the weight of the fruit preservative is 1:20 .
( 2 ) Apple: the concentration of 0.05% of the fresh surface was sprayed on apples , 4 months storage at room temperature , only 3.2% -6.0 % of apples deterioration occurs . Fresh liquid formula is: 1 sorbic acid , 4 parts of talc , 95 parts water.
( 3 ) Canned vegetables : In accordance with the proportion of 0.1% addition of sorbic acid , to prevent rusting tin .
( 4 ) tomato sauce : After opening the bottle, sorbic acid can be added according to the proportion of 0.025% . Sorbic acid was dissolved in acetic acid first , and then added to the tomato sauce .
( 5 ) fruit: a concentration of 2% to 5% solution of potassium sorbate or spray dried soaked .
( 6 ) cooked beans : Add the amount of sorbic acid control in one-thousandth or less. Adjust pH value to note that the material , when the pH values above 7.0, the addition of small amounts of edible acids ( mostly citric acid) in the material , the pH is controlled between 6.3-6.5 .
( 7 ) marmalade : When the material is 5 ° Brix , the sorbic acid can be added ( in an amount of 0.25 g / kg ) . When boiling marmalade , because of the lower pH, volatile sorbate , sorbic acid, thereby reducing the actual content , so after cooking finished , it should be supplemented with the marmalade sorbic acid .
( 8 ) jam, pectin : sorbic acid can be added ( in an amount of 0.05% ) or the corresponding concentrations of potassium sorbate . Further , the material may be sprayed on the surface concentration of 2% solution of potassium sorbate .
( 9 ) juice concentrate : add potassium sorbate and the amount of sulfur dioxide. Potassium sorbate in an amount of 0.1% -0.2 % potassium sorbate first dissolved in a small amount of water , then poured the juice and mix well.
6 . Sorbate preservative application in pastry .
Sorbic acid can be added directly into the flour or dough , the amount is generally 0.1% -0.15 % ( by weight of flour meter ) . When using potassium sorbate, potassium sorbate should first be dissolved in water or milk, being then added to flour or dough being used in an amount of 0.13% potassium sorbate 0.2% ( with flour weight) . When sorbic acid and potassium products for starch , preferably in advance of the material with a small amount of vinegar acidification , this effect will be good.
7 sorbic acid used in preserves, candy preservation.
For marzipan , sugar, walnuts , peanuts, sugar or general bonbons , sorbic acid can be added according to the amount of 0.08% -0.15 % . For some of the high sugar content of candy , you should increase the amount of sorbic acid .
8 sorbic acid in cheese preservation.
( 1 ) Hard cheese: a concentration of 20% -40 % solution of potassium sorbate sprayed material , or the material being immersed in a solution of potassium sorbate .
( 2 ) cheese powder : You can directly add powdered calcium sorbate or sorbic acid .
( 3 ) Cheese salting salt : potassium sorbate using three kinds of methods , one is added to the salt solution of potassium sorbate in an amount of 0.2% -1.0 % , and the salt solution to produce this cheese ; the second is finished cheese prior to sale , at a concentration of 10% solution of potassium sorbate immersion or spraying. Third, with sorbic acid solution containing a certain amount of alcohol soak or spray cheese.
( 4 ) Fresh cheese: sorbic acid powder ( in an amount of 0.05% -0.1 % ) and cheese mix directly ; dubbed or potassium sorbate solution was then added into the cheese , potassium sorbate in an amount of 0 .07 % -0.13 %.
( 5 ) emulsified cheese: Add sorbic acid dissolves in the process of emulsifying agent , the amount of 0.06 % -0.1 %.
( 6 ) pre-packaged cheese: Some cheese ripening process is vinyl coated polyester in the composition of the bag carried , you can add a certain amount of cheese in sorbic acid, potassium sorbate or calcium .
9 sorbic acid used in margarine preservation.
( A ) to be a liquid margarine emulsion was added potassium sorbate in an amount of 0.06% -0.12 % .
( 2 ) To a mixed emulsion and fat margarine added sorbic acid ( in an amount of 0.03% -0.06 % ) and potassium sorbate ( 0.03% dosage ) .
10. Sorbic acid in mayonnaise and salad preservation.
( 1 ) may be added sorbic acid ( in an amount of 0.08% -0.1 % ) and potassium sorbate ( 0.1% dosage ) into the mayonnaise .
( 2 ) addition of sorbic acid to salads (the amount of 0.1% ) , sodium benzoate , and mixtures thereof ( in an amount of 0.06% ) , the acidity and prevents the generation of the bubble , the more sour and bubbles generated due to the lactic acid fermentation the .
11 other products in the preservation of sorbic acid applications.
( 1 ) Health Products syrup : In accordance with the ratio of 0.05% addition of sorbic acid , to prevent mildew syrup .
( 2 ) Animal Feed : Foreign invent a mixed feed preservatives, its incorporation into animal feed , in any season storage for more than 90 days, the feed will not mildew. Fungicides such as recipe : 100 parts of sodium acetate , 200 parts of acetic acid , sorbic acid, 3 parts . 1% of the total dosage of the fungicide feed .