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Chemical Molecular Formula | molecular weight | CAS No. |
CH3CH2COONa | 96.06 | 137-40-6 |
Quality standard
nature | White crystalline, granular or crystalline powder; odorless or slightly acetic acid-butyric acid. 1g This product is soluble in about 1mL25°C water, 24mL ethanol。 | |||||
Quality Standard | standard project | GB25549-2010 | BP2012 | FCCV | USP35 | EP7.0 |
Content (dry basis) | 99.0-100.5% | 99.0-101% | 99.0-100.5% | 99.0-100.5% | 99.0-101% | |
Moisture | ≤1.0% | ≤0.5% | ≤1.0% | ≤1.0% | ≤0.5% | |
Water insoluble matter | ------ | Clear, colorless | -------- | -------- | Clear, colorless | |
10% solution PH | ------ | 7.8--9.2 | -------- | -------- | 7.8--9.2 | |
arsenic(As2O3) | ≤3 mg/kg | -------- | -------- | -------- | -------- | |
Heavy metal (Pb) | ≤4 mg/kg | ≤10ppm | ≤2 mg/kg | ≤0.001% | ≤10ppm | |
Iron (Fe) | ≤0.003% | ≤10ppm | ≤0.003% | -------- | ≤10ppm | |
Alkalinity(Na2CO3) | through experiments | -------- | ≤0.15% | through experiments | -------- | |
The main purpose | It has special effects on preventing the production of aflatoxin, various molds, and gram-negative bacilli, but it is almost ineffective against yeast. EEC regulations can be used for dairy products, bakery products, cheese, etc. It is also used as a sticky substance inhibitor for beer and the like. In the food industry as leavening agents, dough conditioners, buffers, tissue modifiers, curing agents, nutritional supplements, chelating agents. Such as baked products, cake raising agent. Bread, biscuits, co-enzymes, buffers, pectin curing agent (gel effect), yeast food meat product tissue improver and so on. For brewing, increase saccharification and increase fermentation capacity。 | |||||
Dosage | Antibacterial effect is affected by the pH of the environment. The minimum inhibitory concentration was 0.01% at pH 5.0 and 0.5% at pH 6.5. 1. GB 2760-2011 (g/kg): pastry 2.5; soaked bayberry 30 to 50, impregnated with 3% to 5% aqueous solution, need to be washed before processing, with propionic acid. 2. FAO/WHO (1995): Processed cheese 3000 mg/kg. | |||||
package | Net weight 25kg, paper-plastic composite bag or woven bag lined with PE bag, can also be customized according to customer requirements。 | |||||
Storage | Closed storage in a cool, dry and ventilated place, not mixed with toxic chemicals。 | |||||
