Food grade chemicals By PPEC Ltd,

Food grade chemicals

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Food Grade Chemicals

Citric Acid Monohydrate -Citric Acid is a naturally occurring weak organic acid commonly found in lemons, oranges, limes and other citrus fruit. it is also produced as a by product of the citric acid cycle during metabolism in living organisms. Its also a natural preservative and added to food producing an acidic or sour taste.Citric is an excellent chelating agent, binding metals. It is used to remove limescale from boilers and evaporators. It can be used to soften water, which makes it useful in soaps and laundry detergents. By chelating the metals in hard water, it lets these cleaners produce foam and work better without need for water softening. it is the active ingredient in some bathroom and kitchen cleaning solutions. A solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing. In industry, it is used to dissolve rust from steel. Citric acid can be used in shampoo to wash out wax and coloring from the hair.

Sodium Bicarbonate -Pest Control - Used to kill cockroaches. Once consumed, it causes internal organs of cockroaches to burst due to gas collection.
Paint and Corrosion Removal
Sodium bicarbonate is used in a process for removing paint and corrosion called sodablasting; the process is particularly suitable for cleaning aluminium panels which can be distorted by other types of abrasive.
Cooking-With acids- Sodium bicarbonate, referred to as "baking soda", is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Natural acids in sourdough can be leavened with the addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium sulphate or cream of tartar.

Potassium Sorbate -Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider and baked goods. It can also be found in the ingredients list of many dried fruit products.
Also known as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying.
Potassium sorbate is primarily used with sweet wines, sparkling wines, and some hard ciders but may be added to table wines which exhibit difficulty in maintaining clarity after fining.

Magnesium Sulphate -Named for a bitter saline spring at Epsom in Surrey, England, is not actually salt but a naturally occurring pure mineral compound of magnesium and sulphate. Long known as a natural remedy for a number of ailments, it has numerous health benefits as well as many beauty, household and gardening-related uses.For soaking: Add two cups of Epsom Salts to warm water in a standard-sized bathtub. Double the Epsom Salt for an oversized garden tub. Popular for easing muscle pain and fading bruises. Bathe three times weekly, soaking for at least *2 minutes.
Foot bath: Add a cup of Epsom Salt to a tub of warm water as a popular balm for aching feet.

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