Name: Sodium bicarbonate CAS No.: 144-55-8 Appearance: White powder or opaque monoclinic system fine crystals Molecular formula: CHNaO3 Molecular Weight: 84.01 Melting point:>300 °C(lit.) PACKAGE:25KG/BAG
Name: Dichroromethylvinylsilane CAS number: 124-70-9 Molecular formula: C3H6Cl2Si Molecular weight: 141.07 EINECS number: 204-710-3 Mol file: 124-70-9.mol
Name: Vinyltrimethylsilane CAS number: 754-05-2 Molecular formula: C5H12Si Molecular weight: 100.23 EINECS number: 212-042-9 Mol file: 754-05-2.mol
Name: Ethoxydimethylvinylsilane CAS number: 5356-83-2 Molecular formula: C6H14OSi Molecular weight: 130.26 EINECS number: 226-341-7 Mol file: 5356-83-2.mol
Name: CHLORODIMETHYLPINYLSILANE CAS number: 1719-58-0 Molecular formula: C4H9ClSi Molecular weight: 120.65 EINECS number: 217-007-1 Mol file: 1719-58-0.mol
Name: 1,1,3,3-TETRAMETHYL-1,3-DIVINYLDISILAZANE CAS number: 7691-02-3 Molecular formula: C8H19NSi2 Molecular weight: 185.41 EINECS number: 231-701-1 Mol file: 7691-02-3.mol
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Description:
As a thickener for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the added beverage smoother; and it can prevent the viscosity drop during product disinfection. When using sodium alginate as a thickener, products with larger molecular weight should be used as much as possible, and Ca should be added in an appropriate amount. Can greatly improve the viscosity of sodium alginate.
Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks. It can make ice cream and other cold drinks produce smooth appearance and smooth taste. Since calcium alginate can form a stable thermally irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream will not be deformed due to temperature fluctuations. Both the expansion rate and the melting point are improved, so that the quality and efficiency of the product are significantly improved. The product has a smooth, delicate and good taste. The addition amount is low, generally 1-3%, and the foreign addition amount is 5-10%.
Sodium alginate is used as a stabilizer for dairy products and beverages. The stabilized frozen milk has good taste, no stickiness and stiffness, stickiness and hysteresis during stirring.
Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments.
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative,Sorbic acid is a colourless solid that is slightly soluble in water and sublimes readily.
Methyl benzoate is an organic compound. It is an ester with the chemical formula C6H5CO2CH3. It is a colorless liquid that is poorly soluble in water, but miscible with organic solvents.
Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments.
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