
Bio Green Foods / Food Ingredients & Additives
酸味剂与食用盐类
柠檬酸、柠檬酸盐、醋酸盐和碳酸盐,用于 pH 调控、缓冲和风味平衡。
显示 1–12 of 12 个产品

葡萄糖酸钠
葡萄糖酸钠(E576,CAS 527-07-1)是一种发酵法制得的螯合剂,在强碱条件下仍能螯合钙和铁,而磷酸盐和 EDTA 在此失效。因此它是苛性碱洗瓶工艺的标准添加剂。

Himalayan Pink Salt Fine
Fine Himalayan pink salt for dry blending, seasoning mixes, snacks, bakery toppings and food-service applications requiring a smaller crystal size.

Himalayan Pink Salt Granules
Coarse Himalayan pink salt granules for grinders, food-service finishing, seasoning packs and applications where visible crystals are preferred.

Himalayan Black Salt
Food-grade Himalayan black salt, also known as kala namak, for savoury seasoning blends, snack flavours, chutneys, vegan egg-style profiles and food-service use.

Himalayan Salt Cooking Plates
Himalayan salt cooking plates for food-service grilling, chilling, curing and presentation applications where food-contact salt slabs are required.

醋酸钙
醋酸钙(E263,CAS 62-54-4)是乙酸的钙盐,为白色吸湿性粉末。在食品中它同时发挥两方面作用:抑制面包中的霉变和黏丝病,同时提供钙并使植物组织硬化。

柠檬酸
柠檬酸(E330,CAS 77-92-9)是全球用量最大的食品酸味剂。以糖为原料经黑曲霉(Aspergillus niger)发酵制得,可提供纯正的酸味、调节 pH 值,并螯合会破坏风味和色泽的金属离子。

醋酸钾
醋酸钾(E261,CAS 127-08-2)是乙酸的钾盐,为白色潮解性固体。它可缓冲酸度并抑制微生物生长,同时引入钾而非钠,适用于减盐配方调整。

碳酸钾
碳酸钾(E501i,CAS 584-08-7)是一种强碱性白色盐类,历史上称为钾碱。在食品中,凡以碱性本身为目的的场合均可使用:可可碱化处理、使拉面面条筋道弹牙,以及加快葡萄干燥。

乙酸钠
乙酸钠(E262i,CAS 127-09-3)是乙酸的钠盐。它与双乙酸钠一同为盐醋风味调味料提供醋香,并且是即食肉制品中的常用抗菌剂。

碳酸钠(纯碱)
碳酸钠(E500i,CAS 497-19-8),通称纯碱,其碱性远强于碳酸氢钠。在食品中用于碱处理而非膨松,尤其用于面条制作与可可加工。

柠檬酸钠
柠檬酸钠(E331,CAS 68-04-2)是柠檬酸的钠盐,用作缓冲剂、螯合剂和乳化盐。正是这一配料使普通硬质干酪能够制成顺滑、不分层的芝士酱。
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- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
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Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
产品图片展示的是代表性材料与包装。实际来源、等级、包装规格和标签以报价为准。
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