Product Description
| CAS | 1066-33-7 |
| Purity | 98% |
| Appearance | White powder with a strong odor of ammonia |
| HS Code | 2836994000 |
| Package | 25 kg/bag, 1FCL=27MT, |
COA
|
ITEM |
GB6275-86 |
RESULTS |
|
Ammonium Bicarbonate %: . |
<97-100.5% |
99.12% |
|
C1 %: |
<0.007 |
0.0068% |
|
S %: |
<0.0002 |
0.00018% |
|
SO4 %: |
<0.007 |
0.0062% |
|
Residue % |
<0.008 |
0.0071% |
|
Fe %: |
<0.002 |
0.001 8% |
|
As %: |
<0.0002 |
0.0001 6% |
|
Heavy metal(as pb)% |
<0.0005 |
<0.0005% |
|
MOISTURE |
<3.0% |
2.52% |
|
CONCLUSION |
RESULTS |
|
Uses and Applications
Ammonium bicarbonate (ABC) is a vital raising agent for the biscuit and cracker industry, and bakers also use it in some strongly flavored products, such as gingerbread. ABC decomposes on heating at 60°C in a temperature-driven reaction, releasing carbon dioxide, ammonia, and water vapor. ABC offers significant technical benefits, as it is used for rapid, early expansion in the oven. Since ABC does not start acting before the oven, it means that products do not gas when the dough is mixed or standing, which can be vital during plant breakdowns. Unlike sodium bicarbonate, which leaves a residue of alkaline sodium carbonate, ammonium bicarbonate leaves no residue when it decomposes by heat. It, therefore, has no effect on the pH of the baked product. However, if there is more than 5% moisture in the baked product, the ammonia gas will dissolve in this water and impart an ammoniacal flavor to the product. For this reason, ammonium bicarbonate is used only in low-moisture products such as crackers.
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