Format: 900gThis ingredient is mainly used as an acidity regulator in various food applications, such as flavored drinks (0.8 g/kg), flavored wines (8 g/kg) and unflavored fermented dairy products that have been heat-treated after fermentation (0.75 g/kg). In cocoa and chocolate, it not only contributes to the organoleptic profile, but also improves the shelf life of the product (5 g/kg). Its antioxidant action makes it an effective color preservative in fruit and vegetable preparations (except compotes) at a dose of 3 g/kg. In bakery products, from bread and specialty breads to pastries, cakes and biscuits, its use is permitted up to 10 g/kg, providing both technical and functional benefits. In addition, it can be combined with sodium bicarbonate to optimize fermentation, improving texture and dough development in different types of products.
938 666 094
sosa@sosa.cat