Liquid-phase food-additive sodium acetylide
Stability
Sodium acetylide can take the place of amylum and glutin as ice cream’s stabilizer for controlling the formation of ice crystal and improving ice-cream’s taste. It also can stabilize many mixed drinks such as sweet-water ice, icy fruit juice and freezing milk. Sodium acetylide’s stabilization can prevent the glutinousness of wrappage and dairy products such as refined cheese, whipped butter and dry cream. Moreover, as the cover mass of dairy-using food, it can keep the product stable and prevent icing from splitting.
b：Thickening and emulsification
Sodium acetylide is used as the thickening agent of salad (a cold-dressed food) sauce, pudding (a sweet cake), jam, ketchup and canned products in order to improve their stability and reduce the liquid transudation.
c：Hydratability
Adding sodium acetylide in producing process of fine dried noodles, vermicelli and rice flour can improve their structural glutinousness, endow them with intensive pull and large camber and reduce the breakage, especially effective for flours with lower gluten content. Adding sodium acetylide in producing process of bread and cakes can improve the homogeneity and water-holding property of their internal organization and extend the storage time. If added in freezing sweet food, the sodium acetylide can provide a thermofusional protection layer, improve taste dissipation and raise the melting point’s property.
d．Sodium acetylide
Sodium acetylide can be made into various gelatin products, which can keep good shape, avoid exudate or contraction and apply to freezing food and artificial shape-imitating food. As a protection layer covering fruit, meat, birds and marine product, it can prevent them from the air and prolong the storage time. It also can be used as bread icing, stuffing, cake’s overlay and canned food’s selfsolidifying forming agent for its being able to maintain original shapes in high temperature, refrigeration and acid medium. Moreover, it can be made into transparent crystal jelly drops, which have high flexibility and no stickiness instead of agaragar.。
Classification Index | Technical grade (Department of Agriculture SC/T3401-1985) div> | Food grade (GB1976-80) | Liquid-phase food additive (Q/02MYZ009-2003) | Food chemistry pharmacopoeia of America (FCCIV |
Granularity | 100％ passing or according to the contrac | According to the contact | / | |
Viscosity (mpa.s) | According to the contac | ≥150 or according to the contract | Qualified for customers’ requirement | |
Water content(％) | ≤15 | ≤15 | ≤15 | |
PH | 6.0-7.5 | 6.0-8.0 | 6.0-8.0 | |
Calcium content％ | ≤0.3 | / | / | |
Sulfuric-acid crozzle％ | 20.0-24.0 | 30-37 | 30-37 | |
Water insolubles％ | ≤0.6 | ≤3.0 | ≤0.6 | |
Transparency(0.5％solution)cm | ≥3 | Qualified | Qualified | |
Heavy metal％ | / | ≤0.004 | ≤0.004 | |
Arsenic salt％ | / | ≤0.0002 | ≤0.0002 | |
Lead％ | / | ≤0.0004 | ≤0.0004 | |
Free chlorine | Forbidden | / | / | |
Gelatin intensity | / | / | Low intensity≤200；High intensity≥500 | |
