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Sodium Metabisulfite in Food Pdf Sodium metabisulfite in food pdf Continue Sodium Metabisulfite Food Class Application of sodium metabisulfite in the sodium food industry Metabisulfite is widely used in the food industry. In addition to the bleaching effect, sodium metabisulfite also has the following functions: 1) Sodium metabisulfite in food has an anti-brown effect. Ensimatic browning often occurs in fruits, potato food. Sodium metabisulfite is a kind of reducing agent, has a strong inhibitory effect on the activity of oxidase polyphenols. 0.0001% sulfur dioxide can reduce 20% of enzyme activity, 0.001% sulfur dioxide can completely inhibit enzyme activity and can prevent enzyme browning; It can also consume oxygen in a food organization and has a decontamination effect. In addition, sulfitis and glucose can have additional effects, preventing glucose and amino acids in ammonia's reaction to ammonia to master the anti-browning function. 2) Sodium metabisulfite in food has an antiseptic effect. Sodium metabisulfite can play the role of an acidic preservative, nondiscipline sulphuric acid is thought to inhibit yeast, mold and bacteria. Inhibition of non-disciplined sulphuric acid for the colon bacillus is 1000 times stronger than hydrogen sulfide, 100 to 500 times stronger than beer yeast, 100 times stronger than a sheet of mold. The sulfur dioxide in acid has the most powerful anti-microorganism effects. 3) Sodium metabisulfite in food has the effect of weakening the machine, sodium metabisulfite can be used as a component of the weakening machine. 4) Sodium metabisulfite in food has an effect of resistance to oxidation. Sodium metabisulfite has a distinctive resistance effect. Sulphuric acid is a strong reducing agent, it can consume oxygen in the organization of fruits and vegetables, inhibit the activity of the oxidative enzyme, is effective to prevent oxidation and disturbance of vitamin C in fruits and vegetables. Sodium metabisulfite effect mechanism: Decolonizers can be divided into two types by function: agent whitening oxidation and reduced agent bleaching type. Sodium metabisulfite refers to a reduced type of bleaching agent. The sodium Metabisulfite effects of decoloration function pigment-reducing action in order to achieve the goal of bleaching. The colors of most organic substances are produced by chromophore, which contains its molecules. The whole chromophore contains unsaturated buds, reducing the bleaching agents release of hydrogen atoms, it can make an unsaturated bood in the chromophore become a single bond, so that organics loses color. Browning some foods caused by existing iron ions to add reduction to bleaching agents can make the ion iron ferric become two iron valence ions, preventing food browning. Sodium Metabisulfite effects withering adding a sulfite reaction. To achieve the goal of bleaching. Sodium metabisulfite can come into contact with glycosides and carbohydrates to and disappear. This action is reversible, sulphuric acid can be removed by heating or acid treatment to make the anthocyanin regenerate and renew the original red. Sodium Metabisulfite Food Grade Specifications Item Specification Testing Result Purity (AS Na2S2O5 ) 97.0% Min 97.6% Sulfur Dioxide (SO2) 65.0% Min 65.8% Arsenic (As) 0.0002% Max 0.00005% Heavy Metals (As Pb) 0.0005% Max 0.0003% Selenium (Se) 0.0005% Max 0.00006% Iron (Fe) 0.002% Max 0.001% Water Insoluble 0.02% Max 0.014% Ph Value 4.0~4.8 4.5 Maybe you are also interested in Sodium Metabisulfite Industrial Grade Application of Sodium Metabisulfite in Food Industry Food grade Sodium Metabisulfite can be used as bleaching agent and swelling agent in biscuit and cake production, nutrient retention agent in vegetable dehydration, antistaling agent for fruit storage, antiseptic agent for brewing and beverage. Currently, when processing and preserving light vegetables such as mushrooms, lotus root, water chestnut, white asparagus, Chinese yams, etc., sodium metabisulfite solution is used to protect color. During the processing of canned mushrooms, fresh mushrooms are transported to processing plants on wet transport, as well as by dry transport. During absorption at the production site, the fresh fungus is immersed twice in a timely manner on 0.03% sodium Metabisulfite solution, 1 to 2 minutes each time. And then immerse in a vat and transport to plants, cook 5.7 minutes for 0.07-0.1% of citric acid, mushrooms after treatment have a good color and aroma. The fungus can be processed raw after the protection of the color also has good color and taste. In addition, the residual volume of sulphur dioxide in mushrooms is no more than 10 g/kg. In the biscuit industry, metabisulfite is used as an air conditioner for biscuit dough. Before using sodium Metabisulfite is prepared in a 20% solution, during the modulation of the dough, add sodium metabisulfite to the immature dough. Released sulfur dioxide during the modulation of the test has debilitating effects for the gluten test, if the flour of gluten has greater strength and strength, add a small amount of sodium metabisulfite, can prevent the cookie strain caused by excessive force. For the duct test, sodium metabisulfite be added to suit the gluten-free situation. In the dough dough with a high ratio of sugar oil should not add sodium metabisulfite. This is because the addition of oil and sugar can prevent the absorption of the gluten protein, prevent the formation of large amounts of gluten, so there is no need to add sodium metabisulfite. Maybe you are also interested in considering the sodium Metabisulfite uses sodium metabisulfite can be produced by crystallizing the sodium bisulfite solution.2 sodium bisulfite results in the introduction of sulfur dioxide into a sodium sulfite solution. Sodium sulfite, in turn, can be produced by injecting sulfur dioxide into sodium hydroxide. The chemical structure of sodium metabisulfite. Function as a shrinking agent, sodium metabisulfite makes the dough flexible for the best film, and this is the rationale for sodium metabisulfite working as a shrinking agent. It reacts with the amino acids cysteine in the test, creating remnants of S-sulfocistine in the protein structure that inhibit the restoration of disulfide bonds. Essentially, sodium metabisulfite acts as a lid, covering the reactive group of thiol on cysteine, so it is not available to reform disulfide bonds.1 Lack of adequate disulfide bonds means that the dough cannot form a strong gluten network. Recent studies show that the presence of sodium metabisulfite slows Down Mayar's response, thereby reducing acrylamide levels.3 Application compared to other lowering agents such as glutathione and L-cysteine, sodium metabisulfite has the greatest diminished ability. There is a much greater risk of over-presing formulation.1 Power reduction is one of the reasons that sodium metabisulfite is not the preferred means of reducing the industry. It is commonly used at 0.03% dry weight flour in cracker production. It is rarely used in the production of bread dough. FDA regulation of metabisulfitis is GRAS as a chemical preservative regulated by the FDA in Section 21CFR182.3766 of the Federal Regulations Code.4 Links Fort, E.L. Effect of agent reduction on the consistency of the test and the physical characteristics of sorghum bread. Master's thesis at Kansas State University, 2016, 25-26. Goldukhin, V.M. et al. Patent US5976485 - Sodium metabisulfite process. Google Patents, Google, November 2, 1999, www.google.com/patents/US5976485. Access to 8 September 2017. Airbus, M., et al. Effect of the addition of sodium metabisulfite and baking temperature to The Mayar's reaction in bread. Food quality magazine, page 35, No. 2, 2012, page 144-151, doi:10.1111/j.1745-4557.2012.00439.x. U.S. Food and Drug Administration. 21CFR182.3766 - Federal Rules Code Section 21. Accessdata.fda.gov, April 1, 2017, Access to 8 September 2017. Metabisulfite sodium Names Other names of sodium pyrosulfitesAtri dysulfite identifiers identifiers Number 7681-57-4 Y 3D Model (JSmol) Interactive image ChEBI CHEBI:114786 N ChEMBL ChEMBL2016976 N ECHA InfoCard 100.028.794 EC Number 231-673-0 E number E PubChem CID 656671 RTECS UX82250000 UNII 4VON5FNS3C Y CompTox Dashboard (EPA) DTXSID0029684 InChI InChI-1S/2Na.H2O5S2/c;; 1-6 (2)7 (3,4)5/h;;( H.1,2) (H,3,4,5)/q2'1;/p-2 SMILES (O-O)S (ZO) (NA) . (На) Нет, нет, нет, нет, нет, нет Properties Chemical formula Na2S2O5, Na-O-(S=O)-O-(S=O)-O-Na Molar mass 190.107 g/mol Appearance White to yellow powder Odor Faint SO2 Density 1.48 g/cm3 Melting point 170 °C (338 °F; 443 K) decomposition begins at 150 °C Solubility in water 45.1 g/100 mL (0 °C)65.3 g/100 mL (20 °C)81.7 g 100 mL (100 °C) Solubility Very soluble in glycerol Slightly soluble in ethanol Hazards Safety data sheet Mallinckrodt MSDS GHS pictograms GHS Signal word Danger GHS hazard statements H302, H318 GHS precautionary statements P264, P270, P280, P301+312, P305+351+338, P310, P330, P501 NFPA 704 (fire diamond) 0 2 1 NIOSH (US health exposure limits) : PEL (Per) None'1' REL (Recommended) TWA 5 mg/m3'1' IDLH (Immediate danger) N.D.'1) Related compounds Other anions Sodium sulfiteSodium bis Other cations Potassium metabisulfite Related compounds Sodium dithioniteSodium thiosulfateSodium sulfate Except where otherwise noted , data is given for materials in their standard condition (at 25 degrees Celsius, 100 kPa). N check (what is YN?) Infobox refers to sodium metabisulfite or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulfite or sodium pyrosulfite) is an inorganic compound of the chemical formula Na2S2O5. The substance is sometimes called sodium metabisulfite. Used as a disinfectant, antioxidant and preservative. The drug sodium disulfite can be prepared by treating the solution of sodium hydroxide with sulfur dioxide. When na2SO3 is carried out in warm water, it is first sucked out in the form of a yellow solid.
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