Learn how to use d-Sodium erythorbate products

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sodium bicarbonate CAS:144-55-8

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
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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
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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
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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
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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
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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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Learn how to use d-Sodium erythorbate products

2022-04-29

In order to better understand the product of d-sodium erythorbate, friends attach great importance to each part of the use of the product. Although the product itself does not have any potential safety hazards, only after the correct use method is adopted, the overall preservation effect of the items can be better.

From the method of product use, it should be recognized that it is very easy to use in meat products, frozen fish, juice drinks, ham products, etc. Of course, friends should also pay attention to the specific use of the product. The dosage should be better Grasp it, so as to be able to truly protect the food in all directions.

When knowing each manufacturer, it should be noted that the use of d-sodium erythorbate products should be carried out in strict accordance with food standards. Of course, the relevant national testing departments should also have a better understanding of the content of various components in the overall food. Only when these basic issues are paid more attention to can finally ensure the true safety of food.

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