Pmk Ethyl Glycidate CAS 28578-16-7 Pmk Oil Pmk Powder
CAS NO.: 28578-16-7
Purity :
CAS NO.: 75-87-6
Purity :99%
CAS NO.: 79241-46-6
Purity :99%
CAS NO.: 223673-61-8
Purity :99%
CAS NO.: 160970-54-7
Purity :99%
| Compound | sodium diphosphate | ||||
|---|---|---|---|---|---|
| CAS No. | 7722-88-5 | Catalog No. | 20191106 | Brand | mojin |
| Purity | 99% | Packing | 25kg | Grade | |
| Lead Time | 7Day (s) | Origin | ChinaHebeiShijiazhuang | Loading Port | China,Tianjin,Tanggu |
specifications:
Colourless or white crystals, or a white crystalline or granular powder, easily vaporize. It will loose water at 100
1,Formula :Na4P2O7 ;Na4P2O7·10H2O
2,Formula wt, anhydrous 265.90 Formula wt, decahydrate 446.06
3,CAS: anhydrous [7722-88-5]; CAS: decahydrate [13472-36-1]
4,Specificity: Colourless or white crystals, or a white crystalline or granular powder, easily vaporize. It will loose water at 100°C. It will melt at 985°C, easily melt in water, can not melt in ethyl alcohol. Aqueous is alkalescence.
5,Packing: 25kg net paper bag or 1mt big bag with PE liner.
Functions:
1. Used to modify meat, poultry and seafood proteins enabling them to retain moisture during storage, thawing and cooking.
2. Also increases shelf life by sequestering multivalent cations responsible for lipid oxidation and rancidity development.
3. Can be added to whipped toppings and milk foams to improve whipping efficiency and improve foam stability.
4. In processed cheese products it helps to buffer the pH of processed cheese and interacts with milk proteins to promote emulsification.
5. In ice cream and frozen desserts will help to maintain fat dispersion in the mix and stops lumps of butter from forming during freezing.
6. It also sequesters iron in potato products to prevent after-cooking blackening and to stabilize colour.
CAS No : 7758-87-4
CAS No : 7779-90-0
CAS No : 7722-88-5
Disodium 2-oxoglutarate dihydrate
CAS No : 305-72-6
CAS No : 8018-01-7
CAS No : 868-18-8
CAS No : 304-59-6
CAS No : 6131-98-2
