Inorganic chemicals > for the food industry
Inorganic chemicals for food grades only
| Products | Properties & applications |
|---|---|
| Sodium Nitrate (NaNO3) | As preservative for different types of cheese For the production of anchovy-style preserves made form herrings and sparts |
| Ammonium Chloride (NH4Cl) | Used as aroma chemical in the food industry. It is an essential and typical ingredient of licorice products, which mainly consist of sugar, licorice extract and Ammonium Chloride |
| Ammonium Bicarbonate –ABC– (NH4HCO3) | Commonly used as leavening agent during baking process |
| Ammonium Carbonate ((NH4)2CO3) | Used as leavening agent during baking process. The leavening power is even higher than with ammonium bicarbonate. |
| Sodium Bisulfite solution 38-40% (NaHSO3) | Preserving foodstuffs (restricted use) aid with the production of starch |
| Sodium Sulfite (Na2SO3) | Preserving foodstuffs (restricted use) As anti-melanosis additive for sea food As preservative in condiments like mustard, vinegar and horseradish. Can be used also for silverskin onions and mixed pickles To prevent packed salads, mushrooms or grapes from oxidizing For the preservation of dried and processed fruits and vegetables Employed as preservative for packed and processed potatoes, dumplings and mashed potatoes. Keeps the food from browning Bakery products: loosening of the dough For the preservation of different sorts of fish and canned fish lice pickled shrimps For the preservation of different kinds of fruit juices (e.g. apple and grape juice) |
| Sodium Metabisulfite (Na2S2O5) | Preserving foodstuffs (restricted use) As anti-melanosis additive for sea food Employed as preservative for packed and processed potatoes, dumplings and mashed potatoes |
| Potassium Metabisulfite (K2S2O5) | As a preservative (restricted use) For the preservation of different sorts of fish and canned fish like pickled shrimps As reducing agent loosen the dough, reduce its rest time and facilitate the mechanical treatment Mainly used for the mash treatment of grapes Helps to avoid bacteria, moulds and their toxic products and keeps the wine from oxidizing too fast For the treatment of wine after fermentation has ended For the removal of moulds from freshly selected grapes before pressing Employed as preservative for packed and processed potatoes, dumplings and mashed potatoes For the use of preservatives in different sorts of fruits and vegetables For the use as preservative in condiments like mustard, vinegar and horseradish |