Food grade ammonium chloride is colorless crystalline or white granular powder, odorless, high purity (99.5% -99.8%), very low impurity content, low content of heavy metal ions, can be used for yeast nutrient and dough improver; also can be used as a taste agent; for bread, biscuits, etc. as a processing aid.
Food Grade Ammonium Chloride Storage: suggest stored in a cool, ventilated, dry warehouse, pay attention to moisture. Avoid mixing with acids and alkaloids. During the transport process to prevent rain and sun exposure.
Food grade ammonium chloride enterprise standard Q / CAYM002-2008 (refer to the United States "Food Chemistry Pharmacopoeia (FCCIV) standard"):
Indicator name | FCCIV | Enterprise standards |
Ammonium chloride NH4CL% ≥ | 99.0-100.0 | 99.5 |
Loss on drying% ≤ | 0.5 | 0.5 |
Residue on ignition% ≤ | 0.1 | 0.1 |
Iron content% ≤ | - | 0.005 |
Heavy metal (pb)% ≤ | 0.001 | 0.001 |
Arsenic salts (As)% ≤ | - | 0.0003 |
Barium salt | - | Standards compliant |
PH | - | 4.6-6 |
Sulfate% ≤ | - | 0.015 |
Calcium salt% ≤ | - | 0.002 |
Potassium salt% ≤ | - | 0.02 |
Bromide% ≤ | - | 0.005 |
Food grade ammonium chloride as a yeast nutrient is an efficient source of nitrogen nutrition (mainly used for the brewing of wine and soy sauce), in the white wine active dry yeast as experimental blueprint to the same nitrogen concentration of ammonium chloride, urea , Ammonium nitrate YNB liquid medium to do the comparative experiment, the bacteria in the ammonium chloride as the nitrogen source of the culture medium, whether in the growth rate or growth quality are far more than the other two kinds of culture medium. | |
Food Grade Ammonium Chloride can be used for yeast nutrient and dough improver, as a dough conditioner, usually mixed with sodium bicarbonate used in the amount of about 25% of sodium bicarbonate, or wheat flour 10 ~ 20g / kg. The addition of a mixture of vitamin C and ammonium chloride gives the dough a good elasticity, extensibility and machinability, giving the bread a good volume, color, aroma, tissue and elasticity. |
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