 |
| Bread |
| Thickener |
| Acidulant |
| Preservative |
| Sweetener |
| Nutrition enhancer |
| Pharmaceutical |
| Food flavor |
| Phosphate |
| Starch |
|
Tests
|
Specification
|
|
Physical and chemical
|
|
|
Description
|
Creamy white fine powder
|
|
Particle size
|
95% throught US Mesh # 100
|
|
Colour
|
Creamy White
|
|
Fat content
|
< 0.5%
|
|
Moisture
|
≤ 7.0%
|
|
Ash
|
≤ 6.0%
|
|
Ph
|
7.0+/-0.5
|
|
Protein (dry basis, n:6.25)
|
≥ 68%
|
|
Powder:water （1：4）
|
Good gel, good water binding
|
|
Powder:water:oil （1：4：4）
|
Good elasticity, oil and water can not be seeped
|
|
Total plate count
|
≤3,0000 CFU / Gram
|
|
Yeast & mold
|
≤ 100 CFU / Gram
|
|
E. Coli
|
Negative
|
|
Salmonella
|
Negative
|
