Sodium Gluconate Food
CAS Number:527-07-1
EINECS Number:208-407-7
Chemical formula:C6H11NaO7
PACKING:25KG/BAG
Molecular weight:448.3963
Xiamen Ditai Chemicals Co., Ltd. is one of the most reliable manufacturers and suppliers of sodium gluconate food in China. Welcome to buy high quality chemical products at competitive price from our factory.
Sodium gluconate food
Specification
Sodium gluconate is an organic compound with the chemical formula C₆H₁₁NaO₇. It is a white crystalline powder or granular crystal with hygroscopicity. It has a relatively high solubility in water and its aqueous solution is weakly alkaline. Its chemical properties are relatively stable and it is not prone to decomposition and other reactions under general food processing and storage conditions.
|
Items |
Standard |
Result |
|
Visual Appearance |
White to Light Yellow Crystalloid Powder Form |
White to Light Yellow Crystalloid Powder Form |
|
Identification |
Standard |
Standard |
|
Solid Content, % |
98.0 min. |
99.3 |
|
Loss in Drying, % |
0.5 max. |
0.11 |
|
Reduced Matter, % |
0.70 max. |
0.32 |
|
Heavy Metal (Count in Pb),眉g/g |
10 max. |
9.2 |
|
SO4 Content, % |
0.05 max. |
0.02 |
|
Chloride Content, % |
0.07 max. |
0.02 |
|
Lead Salt, 眉g/g |
1 max. |
0.06 |
|
Arsenic Content(As2O3), % |
2 max. |
1.8 |
|
pH Value |
6.2-7.8 |
7.2 |
|
Conclusion |
Standard |
|
Application
Application in beverages: Sodium gluconate can stabilize the ingredients in carbonated drinks, fruit juice drinks, and other products. For example, it can prevent nutrients such as vitamin C in beverages from decomposing due to oxidation during storage. This is because sodium gluconate itself has certain antioxidant properties, and it can adjust the pH value of beverages to maintain a relatively stable range, thereby providing a relatively stable environment for nutrients.
Application in dairy products: Sodium gluconate can be used as a stabilizer in the production process of dairy products such as yogurt and cheese. It can prevent whey separation during the processing and storage of dairy products. This is because sodium gluconate can interact with protein, fat and other components in dairy products, enhance the gel structure of dairy products, and make the texture of dairy products more uniform and stable.








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