Sodium 2-(4-Methoxypnoxy) Propionate,China Lvteng price supplier

Product Name: Sweetness Inhibitor

Chemical Name: Sodium 2-(4-Methoxypnoxy) Propionate

Guarantee Period:

36 Months

Properties:

Sodium 2-(4-methoxypnoxy) propionate, the main ingredient of Sweetness Inhibitor, found naturally in coffee beans, could be extracted, refined and dried by adopting progressive technological programmes. The product, Sweetness Inhibitor is odorless, soluble in water, miscible in ethanol. It can remain stable both in acidic and alkaline environments and can absorb moisture.

Storage:

Preserve hermetically in cool place and store in dry and ventilating warehouse.

Authoritative Authentication:

In 2002, top two food authorities, FAO (Food and Agriculture Organization) and WHO (World Health Organization), approved that sodium 2-(4-methoxypnoxy) propionate (JECFA No.: 1029) is safe as food additive. In China, it is collected in Hygienic Standards for Uses of Food Additives: GB2760-2011.

How to Use:

1. 1.       For moon-cake, preserved fruit, jam, ice Cream, syrup, CANNED FRUIT in light syrup and other food that are made of water and raw materials:

Dissolve a certain amount of Sweetness Inhibitor into water, blend the solution with other raw materials and continue the usual process. The additive amount of Sweetness Inhibitor is fortieth or fiftieth of the weight of the water used.

As for manufacturing moon-cakes, add the solution of Sweetness Inhibitor and water to the stuffing, 20 or 30 minutes before the stuffing are done. Do blend the inhibitor evenly with stuffing and avoid long time heating. The additive amount of Sweetness Inhibitor is 300ppm, i.e., 30 grams of sweetness inhibitors dissolved in 1200-1500 kilograms of water and evenly blended in 300 kilograms of moon-cake stuffing.

1. 2.       For Chocolate, some candies, cream and other food, during the producing course of which water is not required:

Mix Sweetness Inhibitor with other raw materials evenly until smooth. It is suggested to mix a small quantity of inhibitor one time and repeat the procedure until finished, just like applying food colors, flavors while producing chocolate products.

Additive amount of Sweetness Inhibitor: Sweet flavor would be modified significantly when the additive amount is 150ppm. It is suggested to apply 150 ppm of Sweetness Inhibitor, i.e., 1.5 kilograms of inhibitor per 10 tons of foods, when the sugar content in foods are 30-50% (30-50 grams of sugar per 100 grams of foods).

Special Suggestion

1. 1.       Evenly-blending Sweetness Inhibitor with other materials is crucial to the food processing. Do mix evenly the Sweetness Inhibitor and other raw materials.
2. 2.       It is to enlarge the coverage area of the sweetness inhibitor by dissolve it into water so as to mix with other raw materials evenly. Used volume of water does not influence the effect of Sweetness Inhibitor. Therefore, it depends to the practical situation to use more or less water.
3. 3.       You can gear the additive amount of Sweetness Inhibitor as the case may be to produce a perfect sweet flavor. By applying sufficient Sweetness Inhibitor, sugary food can present sweetless, even spicy or salty flavor.
4. 4.       Avoid long time heating. Sweetness Inhibitor melts at 190 °C and the heating process shall not exceed 40 minutes. The Sweetness Inhibitor might be unstable or labile after long time heating.