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Monocalcium phosphate,monohydrate,food grade,FCC V,CAS:7758-23-8
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Monocalcium phosphate,monohydrate,food grade,FCC V,CAS:7758-23-8

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5 Ton Minimum Order

بلد:

China

نموذج رقم:

-

سعر فوب:

أحصل على آخر سعر

الموقع:

-

سعر الحد الأدنى للطلب:

-

الحد الأدني للطلب:

5 Ton

تفاصيل التغليف:

25kgs white paper bag with PE liner inside, 25MT/20'FCL, 20MT if palletized

موعد التسليم:

within 10 days after order.

القدرة على التوريد:

-

نوع الدفع:

T/T, L/C, D/P

مجموعة المنتج :

-

الاتصال الآن
عضو مجاني

الشخص الذي يمكن الاتصال به Ms. faith

no 8 yunqiao road,dapu industry park, Lianyungang, Jiangsu

الاتصال الآن

مواصفات المنتج

  • Type: Nutrition Enhancers
  • Brand Name: King kede

الوصف

  • Chemical Name: Mono calcium Phosphate anhydrous
  • Formula: Ca(H2PO4)2.H2O
  • Molecular Weight: **2.*9
  • Specificity: White crystalline power or plate crystal, specific gravity: 2.*2, slightly soluble in
  • water (1.8%,*0℃), and in nature of hygroscopicity, will be of acidity after
    hydrolyzing.Insoluble in ethanol. when heated to **9
    ℃,it loses crystal water.
  • Quality standard:
                 Name of index FCC-V/E**1i
               Content(As Ca)monohydrate,% *5.***7.7
                 Arsenic(As),% ≤ 0.***3
               Heavy metals(As Pb) ,% ≤ 0.***5
                 Fluorides(As F),% ≤ 0.**5
   Loss on drying(monohydrate) ,% ≤ 1.0
                 Lead(Pb ),% ≤ 0.***5
Mono Acid Calcium Phosphate (MaCP) or MCP as it is commonly known is extensively used by biscuit manufacturers world over for its proven technical and nutritional advantages
On addition to the dough, MCP reacts with alkaline medium such as soda and releases a part of carbon di oxide gas which, while escaping gives a raised or spongy feeling to the dough. Some part of the gas is also released in an even manner during the baking process itself thereby raising the product and making it light, and fluffy. Calcium and phosphates that remain as residues provide important nutritional value to the final product since they help in the growth and strengthening of bones in the human body.
MACP is superior to sodium aluminium sulphate or alum as it leaves no undesirable metallic after taste after consumption. The use of MCP is imperative in non sweet biscuits, wafers and ice cream cones as the dough will be well raised and made spongy by its addition.
Recommended Additive Concentrations:
  • Sweet Biscuits 0.2 0.3% of total dry dough weight
  • Salty Biscuits 0.2 0.*5% of total dry dough weight
  • Cones, Wafers, etc. 0.2 0.3% of total dry dough weight

 

بلد: China
نموذج رقم: -
سعر فوب: أحصل على آخر سعر
الموقع: -
سعر الحد الأدنى للطلب: -
الحد الأدني للطلب: 5 Ton
تفاصيل التغليف: 25kgs white paper bag with PE liner inside, 25MT/20'FCL, 20MT if palletized
موعد التسليم: within 10 days after order.
القدرة على التوريد: -
نوع الدفع: T/T, L/C, D/P
مجموعة المنتج : -

Send a direct inquiry to this supplier

إلى:

Ms. faith < LIANYUNGANG KEDE FOOD INGREDIENTS CO., LTD >

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