Muaj feem txwv ntawm Calcium Chloride

1. GB 2760-96: Coagulant rau cov kaus poom zaub mov thiab cov khoom soy, GMP; kev pab.
GB {{0}}}: dej qab zib 0.44 ~ 3.7 g / kg; Sib tov dej 100 mg / L (36 mg / L as Ca).
2. FAO/WHO (1984, mg/kg) zaub mov additives: txiv lws suav, 800 rau slices thiab 450 rau tag nrho cov pob (xws li Ca); cov kaus poom txiv hmab txiv ntoo 350 (xws li Ca); cov kaus poom ntsuab peas, strawberries, txiv hmab txiv ntoo zaub xam lav, thiab lwm yam. 350 (xws li Ca); cov kaus poom ripe peas 350 (xws li Ca); jams thiab jellies 200 (xws li Ca); mis nyuj uas tsis muaj qab zib, qab zib condensed mis nyuj, thiab qab zib, 2 g / kg rau ib leeg siv thiab 3 g / kg rau kev sib xyaw nrog lwm cov stabilizers (xws li anhydrous); mis hmoov thiab cream hmoov 5 g / kg (xws li anhydrous); zaub qhwv 250; General cheese yog 200 ntawm cov mis nyuj siv.
3. GB 14880-94: Raws li kev noj zaub mov zoo, nws yog tib yam li "01202, calcium glycerophosphate".
4. FDA, §184.1193 (2000): Cov khoom ci, khoom noj siv mis 0.3%; dej tsis muaj cawv thiab dej haus purees 10.22%; cheese, cov txiv hmab txiv ntoo thiab kua txiv hmab txiv ntoo, gravy thiab ntses 0.2%; kas fes thiab tshuaj yej {{20}}.3294; ​​cov khoom qab zib 0.4%; jams thiab jelly 0.1%; nqaij nqaij 0.25%; cog cov khoom lag luam protein 2.0%; kua zaub ua tiav 0.4%; lwm yam khoom noj 0.05%.
5. USDA, 9CFR, §381.7, §381.147 (2000): Protease tov rau impregnation los yog txhaj cov nqaij nyoos, Tsawg dua los yog sib npaug li 3% los ntawm qhov hnyav ntawm cov khoom siv raw tsis kho.
6. Siv cov tshuaj calcium chloride rau impregnate txiv hmab txiv ntoo thiab zaub, uas muaj zoo brittleness thiab hardness tom qab sterilization, thiab muaj xim tiv thaiv. Piv txwv li, nws yog siv rau cov kaus poom zaub mov xws li txiv apples, tag nrho cov txiv lws suav, zaub ntau yam, thiab lub caij ntuj no melon.