Colorless crystal or white granular powder, odorless. It tastes salty, cool and slightly bitter. Moisture absorption is small, but it can also absorb moisture and agglomerate in wet rainy weather. Powdery food grade ammonium chloride is easy to absorb moisture, especially wet ammonium chloride. The moisture absorption point is about 76%. When the relative humidity in the air is higher than the moisture absorption point, food grade ammonium chloride will absorb moisture and agglomerate easily. It can sublimate without melting point. 5274. Heating to 350 ℃ sublimation, boiling point 520 ℃. It is easily soluble in water, slightly soluble in ethanol and soluble in liquid ammonia.

Colorless crystal or white granular powder, odorless. It tastes salty, cool and slightly bitter. Moisture absorption is small, but it can also absorb moisture and agglomerate in wet rainy weather. Powdery food grade ammonium chloride is easy to absorb moisture, especially wet ammonium chloride. The moisture absorption point is about 76%. When the relative humidity in the air is higher than the moisture absorption point, food grade ammonium chloride will absorb moisture and agglomerate easily. It can sublimate without melting point. 5274. Heating to 350 ℃ sublimation, boiling point 520 ℃. It is easily soluble in water, slightly soluble in ethanol and soluble in liquid ammonia.

Compared with industrial grade ammonium chloride, food grade ammonium chloride has the characteristics of (99.5-99.8%), low impurity content and low content of heavy metal ions.

Technical index:

Ammonium chloride content (NH4C1 based on dry basis) g / 100g ≥ 99.5%

Loss on drying g / 100g ≤ 0.5

Burning residue g / 100g ≤ 0.1

Heavy metal (PB) mg / kg ≤ 5

Arsenic (as) mg / kg ≤ 1

Cadmium (CD) mg / kg ≤ 1

Iron (FE) mg / kg ≤ 5

Potassium (k) mg / kg ≤ 50

Sodium (NA) mg / kg ≤ 200

Calcium (CA) mg / kg ≤ 50

Magnesium (mg) mg / kg ≤ 10

Sulfate (as SO42 -) mg / kg ≤ 150

Barium salt (BA) meets the requirements

Bromide mg / kg ≤ 5

PH value (200g / L solution, temperature 25 ℃) 4.0-5.8

Application:

Food grade ammonium chloride can be used as yeast feed and dough improver; In foreign countries, with the development of hypertension and other cardiovascular and cerebrovascular diseases, more and more food manufacturers use ammonium chloride instead of sodium chloride as flavor agent; It is used in bread and biscuit as processing aids.

Food grade ammonium chloride is a kind of nitrogen source (mainly used for wine and soy sauce brewing) as yeast nutrient. In this paper, dry yeast of white wine was used as the experimental model, and the same nitrogen concentration of ammonium chloride, urea, ammonium nitrate YNB liquid medium was used as the contrast experiment, The growth rate and quality of the bacteria in the culture medium with ammonium chloride as nitrogen source were much higher than those in the other two cultures.

As a dough conditioner, food grade ammonium chloride is usually used after mixing with sodium bicarbonate. The dosage is about 25% of sodium bicarbonate or 10-20g / kg of wheat flour. Adding the mixture of vitamin C and ammonium chloride can make the dough have good elasticity, extensibility and machinability, and make the bread have good volume, color, fragrance, organization and elasticity. And using this additive is better than using potassium bromate.

Because eating too much sodium chloride is obviously harmful to the body, a series of studies have shown that long-term excessive salt not only causes and aggravates hypertension, but also causes kidney disease, aggravates diabetes, easily leads to osteoporosis and even fractures, and easily leads to stomach digestive system and many other chronic diseases. In the western developed society, ammonium chloride, potassium chloride, partially hydrolyzed protein and plant polypeptide are gradually used to replace salt, making it a kind of nutritional functional condiment, which is widely used in bread and biscuit. And many countries and places boil ammonium chloride and licorice into a kind of seasoning (black crystal shape) for various kinds of food (such as braised chicken in Finland, Laker rice in Sweden, zuot noodles in Holland, blood products delicacies in Denmark, etc.), and add ammonium chloride as seasoning in vodka.