25 March 2023

View 981 View


  • White crystalline hygroscopic powder.


  • It is a chelating agent that works very well with iron and copper.
  • A buffering agent acting as alkali in acidic solutions. and acts as an acid in alkaline solutions
  • Commonly used in conjunction with other acids such as Citric acid, Lactic Acid, Fumaric Acid, Nitric Acid, etc.
  • Prevent crystallization in the fruit pulp.


  • Help reduce acid - alkaline and maintain the acidity of the product.
  • Anti-Oxidant prevents the product's flavor from changing.
  • Promote the efficiency of preservatives.
  • Prevent sedimentation and color change of the product.
  • Prevent browning at the bottle neck of chili sauce, tomato sauce and various dipping sauces


  • Fruit juice products, soft drinks
  • Processed fruit and vegetable products such as preserved, dried, canned vegetables and fruits.
  • Marmalade jam products
  • Sauces, dipping sauces and dressings such as soy sauce
  • other


  • Use quickly after open.
  • In order to keep the remainder, remove the air from the package and store it in sealed containers in a cool, dry location.
  • The item is hygroscopic. Product hardening has no effect on product quality.
Engine by