1. Sensory Characteristics
White powder; odorless, free of impurities, and free of lumps.
2. Key Physicochemical Parameters
Purity: ≥99.5%
Moisture Content: ≤8.0%
Degree of Substitution: 0.20–1.50 (0.65–1.40 is commonly used in food applications)
pH Value: 6.0–8.5
Chloride Content: ≤1.2%
Sodium Glycolate: ≤0.4%
Viscosity: Classified into Low, Medium, or High viscosity grades depending on the specific model; select the appropriate grade based on requirements.
3. Heavy Metal Safety Limits
Lead (Pb) ≤2.0 mg/kg; Arsenic (As) ≤3.0 mg/kg; Mercury (Hg) ≤1.0 mg/kg; Cadmium (Cd) ≤1.0 mg/kg.
4. Implementation Standard & Usage
Implementation Standard: GB 1886.232-2016
Used in food products as a thickening, stabilizing, and emulsifying agent; added in appropriate quantities based on production requirements.
