Description
Chelating agent, buffering agent, tissue coagulant, according to the provisions of FAO/WHO (1984), the use and limit are: low-fold concentrated milk, sweetened condensed milk, cream, etc. are used alone 2g/kg, and the amount of action with other stabilizers is 3g/kg (calculated as anhydrous); milk powder, cream powder 5g/kg; melted and dried to make 40g/kg; jelly, canned tomato, cold drink, caseinate, when used as a fortifier according to GMP, the theoretical calcium content of this product The amount is 21.07%, which can be used in flour, pastries, Japanese fermented soybean paste, and the limit is 1% in Japan.
