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| Bread |
| Thickener |
| Acidulant |
| Preservative |
| Sweetener |
| Nutrition enhancer |
| Pharmaceutical |
| Food flavor |
| Phosphate |
| Starch |
|
project
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Classy article
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Grade a
|
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Glacial acetic acid content% ≥
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99.8
|
99.5
|
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Chroma(hazen)≤
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10
|
20
|
|
The mass fraction of water% ≤
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0.15
|
0.2
|
|
The mass fraction of formic acid
|
0.05
|
0.1
|
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% ≤
|
||
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The mass fraction of
|
0.03
|
0.05
|
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acetaldehyde% ≤
|
||
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iron% ≤
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0.00004
|
0.0002
|
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The mass fraction of evaporation residue% ≤
|
0.01
|
0.02
|
|
Potassium permanganate time/MIN
|
30
|
5
|
|
Execution standard
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GB/T1628-2008
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