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CALCIUM
PROPIONATE
(FOOD GRADE)- IS: 6031-1996
Why
use Calcium Propionate in Bread making
MOULD formation & ROPINESS are two types of bread disease.
The presence of Rope in bread result in breaking down of starch
& protein producing a discoloured & sticky condition
in the crumb accompanied by rotten Pineapple odour. Ropiness
generally appears in bread 12 to 40 hours after bread making.
The development of thread like whiskers in breads, particularly
kept under warm or moisty condition, is generally due to the
presence of Mould.
USE
OF CALCIUM PROPIONATE AS PRESERVATIVE
1) In making cake, biscuits & similar products with high
fat content.
2) In confectionery items.
3) In poultry & cattle feed .
4) In fish preservation .
5) In mosquito coil.6) As an anti-caking agent.
FERROUS
SULPHATE
ZINC SULPHATE MONOHYDRATE
Bile Extract & Customised Manufacturing
of products using the following unit operations.
Cryogenics
Extraction
Fluidised Bed Dryer
Spray Dryer
Fermentors etc.
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