节点文献
食品添加剂柠檬酸钙的制备工艺研究
Study on the Preparation Process of Food Additive Cadium Citrate
【摘要】 以废弃贝壳为主要原料,对食品添加剂柠檬酸钙的制备工艺进行了摸索和研究,产品总钙提取率可达72.7%.产品的柠檬酸钙含量、外观、粒度以及各项毒理指标均符合美国的FCC标准
【Abstract】 The preparation process of food additive Cadium citrate using wasted shells as main materials is designed and improved. The rate of Cadium recovery is 72.7%. The content of Cadium citrate in our product, the apperance, size and the content of possible toxical substance are all within the limits that required by American Food Chemical Codex(1981).
- 【文献出处】 烟台大学学报(自然科学与工程版) ,JOURNAL OF YANTAI UNIVERSITY , 编辑部邮箱 ,1997年02期
- 【分类号】TS20
- 【被引频次】10
- 【下载频次】525