Used for various sodas and juices. The dosage depends on the acid content of the raw materials, the concentration ratio, and the acidity of the finished product. Generally, it is: 1.2-1.5g/kg for soda and 1-3g/kg for concentrated juice.
-For jams and jelly, it is more suitable to keep the pH of the product at 2.8-3.5. It can improve jam flavor and preservative effect.
- Used in sugar and fruit syrups to improve flavor, prevent discoloration and control microorganisms. 1-3g/kg.
- Used for canned vegetables, adding 0.5-0.7g/kg of soup stock to season and maintain canned quality.
-For fruit hard candy 4-14g/kg. Fruity popsicles, ice cream 0.5-0.65g/kg.
- Used for stabilization of ice cream, combined with sodium citrate, 2-3g/kg.
-Appropriate amount can be used as a flavoring agent and remove odor for goat milk.
-Sourness Effect
-PH Adjuster
-Antioxidant
-Preservation
Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water .
0.5%
**Note: Do not consume directly as this is a concentrated product.
Malaysia
