Phụ gia thực phẩm4.1 Enzym Mức tối

Phụ gia thực phẩm
4.1 Enzym Mức tối đa trong sản phẩm cuối cùng
4.1.1 Enzym amylaza từ Aspergillus niger

4.1.2 Enzym amylaza từ Aspergillus oryzae
4.1.3 Enzym phân giải protein từ Bacillus subtilis
4.1.4 Enzym phân giải protein từ Aspergillus aryzae GMP
4.2 Tác nhân xử lý bột
4.2.1 Axit L-ascorbic và các muối natri và kali của chúng 300 mg/kg
4.2.2 L-xystein hydroclorua 90 mg/kg
4.2.3 Sulfua dioxit (trong bột chỉ dùng để làm bánh bích qui và bột nhào) 200 mg/kg
4.2.4 Mono-canxi phosphat 2500 mg/kg
4.2.5 Lexithin 2000 mg/kg
4.2.6 Clo chiếm tỷ lệ cao trong bánh 2500 mg/kg
4.2.7 Clo dioxit dùng cho các sản phẩm bánh có dùng men nở 30 mg/kg
4.2.8 Benzoyl peroxit 60 mg/kg
4.2.9 Azodicacboamit dùng cho bánh mì được lên men 45 mg/kg

Results (English) 1:

Food additive4.1 Enzymes maximum level in the final product4.1.1 the enzyme amylase from Aspergillus niger4.1.2 the enzyme amylase from Aspergillus oryzae4.1.3 degradation Enzyme from Bacillus subtilis4.1.4 degradation Enzyme from Aspergillus aryzae GMPflour processing agent 4.2 4.2.1 L-ascorbic Acid and its sodium and potassium salts 300 mg/kg4.2.2 L-xystein hydroclorua 90 mg/kg4.2.3 Sulfur dioxide (the only powder used to make sponge cakes and dough fiend) 200 mg/kg4.2.4 Mono-calcium phosphate 2500 mg/kg4.2.5 Lexithin 2000 mg/kg4.2.6 the high proportion of chlorine in gear 2500 mg/kg4.2.7 Chlorine dioxide used for bakery products have used yeast to bloom 30 mg/kg4.2.8 Benzoyl Peroxide 60 mg/kg4.2.9 Azodicacboamit used for bread is fermented 45 mg/kg

Results (English) 2:

Food Additives
Maximum Level 4.1 Enzymes in the final product
from Aspergillus niger amylase enzyme 4.1.1

enzyme amylase from Aspergillus oryzae 4.1.2
4.1.3 proteolytic enzymes from Bacillus subtilis
proteolytic enzyme 4.1.4 from Aspergillus aryzae GMP
4.2 powder processing agent
L-ascorbic acid 4.2.1 and their sodium and potassium salts 300 mg / kg
4.2.2 L-xystein hydrochloride 90 mg / kg
4.2.3 sulphide dioxide (in the flour used to make bread only flange rules and dough) 200 mg / kg
4.2.4 Mono-calcium phosphates 2500 mg / kg
4.2.5 lecithin 2000 mg / kg
4.2.6 chlorine high proportion of bread 2500 mg / kg of
chlorine dioxide used 4.2.7 bakery products with yeast hatch 30 mg / kg
Benzoyl peroxide 4.2.8 60 mg / kg
4.2.9 Azodicacboamit for bread is fermented 45 mg / kg