Bio Green Foods / Food Ingredients & Additives
食品配料采购要点
以通俗语言解读添加剂等级、E 编号以及供应商审核所需的文件。
Food preservatives and acidulants: selection, dosage and compliance
Choose food preservatives and acidulants by pH and target microbe: benzoates, sorbates, propionates, sulphites and citric acid, with dosages and EU/UK rules.
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Maltodextrin DE values explained: choosing between DE 10–12, 15–20 and higher
What maltodextrin DE means, how DE 10–12 and DE 15–20 differ in sweetness, viscosity and stickiness, and when to move up to glucose syrup or dextrose.
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Sodium benzoate (E211) vs potassium sorbate (E202): which preservative?
Sodium benzoate or potassium sorbate? Compare effective pH range, target microbes, taste, benzene risk and EU and UK rules for drinks, sauces and bakery.
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Citric acid anhydrous vs monohydrate (E330) explained
Citric acid anhydrous vs monohydrate: the chemical difference, the 1.094 conversion factor, caking, particle sizes and which form suits drinks or dry mixes.
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审核食品配料文件包
如何为供应商评估整理配料规格、分析报告和来源证书，而不把所有文件视为可以相互替代。
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编写食品配料采购需求说明
用于确定食品配料规格的实用清单：功能、物理形态、关键限值、市场、文件资料和试用要求。
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