Lecithin and pectin food additive
A food additive and lecithin technology, applied in the field of food additives, can solve the problems of not being found, endangering the physical and mental health of consumers, excessive aluminum, etc., and achieving the effects of good effect, low cost and easy availability of raw materials
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[0012] The preparation method of the lecithin and pectin food additives of the present invention is characterized in that the formula is by weight: 8-13 parts of lecithin, 8-13 parts of pectin, 5-8 parts of triethanolamine lauryl sulfate, 35-40 parts of sodium bicarbonate, 18-23 parts of gluconolactone, 10-15 parts of calcium carbonate, 8-13 parts of starch, 4-8 parts of glyceryl monostearate, 4-8 parts of phospholipids, 2 parts of citric acid ~5 parts, tartaric acid 2~5 parts; ascorbyl palmitate 1~2 parts, dibutyl naphthalene sulfonate sodium fumaric acid 1~2 parts, distilled monoglyceride 1~2 parts, alginate octyl trimethyl chloride 1-2 parts of ammonium chloride, 1-2 parts of sodium fatty acid methyl ester sulfonate, 1-2 parts of sodium benzyl naphthalene sulfonate; 1-2 parts of lecithin sebacic acid, 1-2 parts of stearic acid glucono-lactone 1-2 parts of dioctyl sodium succinate, 1-2 parts of carboxymethyl cellulose, 1-2 parts of tricresyl o-acid, 1-2 parts of sorbitan mon...
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