摘要
以产自四川自贡的食盐为载体,添加柠檬酸铁铵作抗结剂,经过对食盐理化指标和抗结效果的跟踪,发现柠檬酸铁铵按适宜比例加入食用盐中具有延缓食盐结块的功效,产品理化指标稳定、满足标准要求,为我国井矿盐企业解决食盐结块、抗结剂替代等问题提供了新选择。本文主要对柠檬酸铁铵在食盐中的应用及稳定性做了探索。
Taking the edible salt that produced in Zigong Sichuan Province as the carrier, add ferric ammonium citrate as the anti- caking agent and after the follow-up surveys to the physical and chemical index and the anti-caking effect, we found out that ferric ammonium citrate has the effect of delaying the salt caking in condition of which is added into the edible sah according to suitable proportion and the physical and chemical index of the product is stable and can meet the need. It is a new choice for the rock salt enterprises to solve the problem of edible salt caking and the replacement of anti-caking agent. This paper mainly makes exploration on the stability and application of ferric ammonium citrate in the edible salt.
出处
《中国井矿盐》
CAS
2013年第1期38-40,共3页
China Well and Rock Salt
关键词
食盐
柠檬酸铁铵
应用
稳定性
edible Salt, Ferric ammonium citrate, application, stability
