diluted benzoyl peroxide

الوصف

Diluted benzoyl peroxide The key components of this product are mainly benzoyl peroxide (C*4H*0O4, BPO for short), phosphate and edible starch, etc. The product is a kind of white powder without color and odor, and the content of its effective component (benzoyl peroxide) is (*8±1) %. After adding benzoyl peroxide in flour, it can react with water molecule in the flour and release active oxygen, which can not only oxidize polyene pigment, whiten the flour, but also accelerate the afterripening of flour. The main functions are as follows: (a) Accelerating afterripening of flour As the newly ground flour is too viscid and lack of elasticity and toughness, it is not good to make flour product, especially to produce breadstuff. The surface of the products may be dark, difficult to leaven, easy to shrink, and the structure is not even. The above shortcomings can be improved after storing the flour for a period, which is called “after ripening” of flour. For the flour without using benzoyl peroxide, it needs over *0 days to finish “after ripening” of flour making use of oxygen in the air. The “afterripening” of flour will be finished in **2 days if add benzoyl peroxide in the flour. After the flour processing company uses diluted benzoyl peroxide, the processed flour can be sold immediately, which can avoid mildewing of flour due to long time storage. (b) Bleaching flour The newly processed flour generally is yellowing, which can be bleached after storing and making use of the oxygen in the air, but the effect is not good. After flour processed company uses diluted benzoyl peroxide, the flour can become white with the effect of benzoyl peroxide. Besides, due to the benzoyl peroxide is white powder, it is convenient to use and the bleaching effect is good. So, many countries in the world use benzoyl peroxide to make afterripening and bleach flour. (c) Improving flour extraction of wheat HTTP://*****