Sodyum Aljinat Kalsiyum Laktat Moleküler Mutfak Mikroküre Yapım Seti
308,32 TL
Category
Brand
Stock Code
044.650.11
Price
256,93 TL + VAT
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302,15 TL
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Name of Food Additive:
Calcium Lactate
Component List:
Calcium Lactate
E Code:
E327
The net amount:
100g
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Acids and Acidity Regulators
Name of the Source from which the Food Additive is Obtained:
Lactic acid
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (Origin of the main component of the food: Belgium)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Calcium lactate is in powder form and has an off-white color.
Source; It is a lactic acid salt obtained by treating lactic acid with base solutions containing calcium ions.
The sodium salt of lactic acid (E270) is a natural acid produced by bacteria in fermented foods. All fermented foods are rich in lactic acid. It is produced commercially by bacterial fermentation of starch and molasses. It is also produced in large quantities by bacteria residing in the large intestine.
Its function is to use calcium lactate in molecular gastronomy in simple curing and reverse curing with the help of sodium alginate.
Usage areas; It is used in the production of cream, cheese, ice cream, soup and baking powder. Calcium lactate is generally preferred for protection against yeast and fungi.
Industrial Applications
It is used to adjust the appropriate acidity for the development of the necessary bacterial culture in the production of some foods. In this way, it improves the taste and texture of various food products. It is used as one of the components of baking powder used in pastries. It provides the necessary food for the nutrition of yeasts. It is used as an astringent in the preservation of foods that may be negatively affected by heat, such as cheese prepared by precipitation method, pre-cut fruit, vegetables or fish.
Creative Kitchen Applications
In creative cooking, calcium salts are used in combination with sodium alginate for simple curing and back-sphering processes. Free calcium ions must be present for sodium alginate to gel.
Tips
Calcium lactate is preferred instead of calcium chloride as a source of calcium in curing processes. These two salts are extremely effective in curing processes, but calcium chloride can leave a bitter aftertaste in the final product, even after an intense rinsing process.
Name of Food Additive:
Sodium Alginate
Component List:
Sodium Alginate
E Code:
E401
The net amount:
5 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Thickeners
Gelifiers
Metal Fasteners
Name of the Source from which the Food Additive is Obtained:
Brown Moss
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
The E number of sodium alginate, which is used as a thickening additive in foods, is E401.
It is the sodium salt of alginic acid, a natural polysaccharide. Alginic acid is obtained from the cell wall of brown seaweed (Laminaria, Macrocystis).
Alginic acid is an odorless, white to yellowish, fibrous or granular powder. Sodium alginate, whose chemical formula is (C6H7NaO6)n, has a high molecular weight. It is used as a thickener, emulsion stabilizer, gelling agent and viscosity increaser in the food industry. It has no discernible aroma and is indigestible.
Sodium alginate has a high water solubility and water holding capacity. The gelling rate is high and the gelling rate can be reduced with some applications if desired. Sodium alginate forms a heat-stable and non-recyclable gel.
Alginates were first used in canned foods prepared for sailors in the 1920s. Sodium alginate has been used in many food applications since 1980. In addition to being a reliable additive, it is the main material used in the modeling of foods.
Usage areas
It is used in reactive dye printing in the textile industry. Sodium alginate, which is used to provide thick consistency in reactive dyestuffs, does not react with dyestuffs and can be easily removed by washing, unlike starch-based thickeners. High-viscosity, low-solids sodium alginate dyestuffs are used for cotton, while low-viscosity, high-solids dyes are used for silk.
It is used to give hardness in paper production.
Additions of sodium alginate are useful in increasing the plasticity of cement, plaster and mortar used in construction.
Sodium alginate is used in plastic glues, wallpaper glues, glass pastes, to provide insulation between the layers of the battery, and in the production of artificial wood.
Use in Foods
It is used to produce smooth products in the production of ice cream, fruit yoghurt, cream and cheese. Sodium alginate is added to the ice cream mixture at 70 o C at a rate of 0.3 - 0.9%. It does not form a strong gel while the mixture is resting. This substance makes the ice cream resistant to heat shock and increases the viscosity of the ice cream.
It is used as a suspending agent and thickener in milk drinks and herbal drinks. Sodium aliginate is also preferred because it prevents vitamin C degradation and fat oxidation. It is also used as a foaming agent in sparkling beverages.
It is used as an emulsifier and thickener for jam, pudding, tomato juice and canned products.
It is used in pastry (filling and coating), in fruit products, in the preparation of jelly and other gels.
It is used to provide water retention for noodles, bread, noodle, pastry and frozen foods.
It is used as a film-forming agent in the coating of frozen foods, meat, fish and other similar products. Covering the shrimps with alginate derivatives as an edible film during cold storage doubled the shelf life of the shrimps.
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