FEAST&fERMENTATION-Mono Ammonium Phosphate ( MAP)-342(i)
| Specifications | National Standard | Ours |
| Assay % ≥ | 96.0-102.0 | 99 Min |
| Phosphorus pentoxide% ≥ | / | 62.0 Min |
| Nitrogen, as N % ≥ | / | 11.8 Min |
| PH (10g/L solution) | 4.3-5.0 | 4.3-5.0 |
| Moisture% ≤ | / | 0.2 |
| Heavy metals, as Pb % ≤ | 0.001 | 0.001 Max |
| Arsenic, as As % ≤ | 0.0003 | 0.0003 Max |
| Pb % ≤ | 0.0004 | 0.0002 |
| Fluoride as F % ≤ | 0.001 | 0.001 Max |
| Water insoluble % ≤ | / | 0.01 |
| SO4 % ≤ | / | 0.01 |
| Cl % ≤ | / | 0.001 |
| Iron as Fe % ≤ | / | 0.0005 |
Packing :25 kgs bag,1000 kgs,1100 kgs, 1200 kgs jumbo bag
Loading:25 kgs on pallet: 22 MT/20’FCL; Un-palletized:25MT/20’FCL
Jumbo bag :20 bags /20’FCL ;
It is mainly used as a fermentation agent, nourishment, Buffer; dough conditioner; leavening agent;yeast food.
1）buffer
Both orthophosphate and phosphate are strong buffers, which can effectively stabilize the pH range of the medium.
PH regulators and PH stabilizers can control and maintain a stable pH range, which can make food taste more delicious.
2）Yeast food, fermentation aid
When the starter is inoculated into the raw materials of the processing process and propagated under certain conditions, its metabolites make the fermented milk products have certain characteristics such as acidity, taste, fragrance and thickening. Increase the storage time of the product while improving the nutritional value and digestibility
3）dough improver
a. Increase the gelatinization degree of starch, increase the water absorption capacity of starch, increase the water holding capacity of dough, and make instant noodles rehydrate quickly and easy to brew;
b. Enhance the water-absorbing and swelling properties of gluten, improve its elasticity, and make the noodles smooth and chewy, resistant to boiling and foaming;
c. The excellent buffering effect of phosphate can stabilize the pH value of the dough, prevent discoloration and deterioration, and improve the flavor and taste;
d. Phosphate can complex with metal cations in the dough, and has a "bridging" effect on glucose groups, forming cross-linking of starch molecules, making it resistant to high-temperature cooking, and noodles fried at high temperature can still maintain the stability after rehydration. The viscoelastic characteristics of starch colloids;
e. Improve the smoothness of noodles
