CITROMA® (CITRATE MA in the US)

Synonyme: Sodium Citrate
E-Number: E331

General Information

Jungbunzlauer CITROMA® is a new innovative and cost-effective method to reduce the acrylamide content in French fries, other potato products, snacks, cereal and bakery products.

By treating the product with CITROMA®, the acrylamide content can be reduced up to 90%, especially when the process conditions are not optimal and not strictly controlled. Also because of its stability at high temperature CITROMA® can be used in the wet and dry processing of foods. For the main applications CITROMA® is used in dosage rates between 0,5 - 2 % depending on the product type. CITROMA® may be added to the process in various ways, e.g. via direct addition to the dry mix, to the dough or via a dipping bath or spraying solution.

Besides its ability to reduce the acrylamide formation it can also prevent enzymatic browning e.g. in mashed potatoes or can be used for pH regulation in beverages.

 
 

The information contained herein has been compiled carefully to the best of our knowledge. We do not accept any responsibility or liability for the information given in respect to the described products. Our products have to be applied under full and own responsibility of the user, especially in respect to any patent rights of others and any law or government regulation. All sales of the described products are subject to our general conditions of sale.

 
 

Source: General Information
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[Retrieved: 18.Apr.2014 3:27:25 PM]

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