Betekenis van:
sodium carbonate

Voorbeeldzinnen

1. Sodium carbonate
2. E 500(i) SODIUM CARBONATE
3. Salts, such as ammonium chloride, potassium chlorate, potassium carbonate, sodium carbonate, perborate, silver nitrate
4. salts, such as ammonium chloride, potassium chlorate, potassium carbonate, sodium carbonate, perborate, silver nitrate;
5. Sodium carbonate solution: dissolve 143,8 g of anhydrous sodium carbonate in approximately 300 ml of warm water.
6. Sodium chloride-saturated sodium carbonate solution, c = 5 g/100 ml.
7. It is, therefore, appropriate to permit the use of sodium hydrogen carbonate in sour milk cheese.
8. Carbonates (excluding ammonium; disodium; sodium hydrogen carbonate, potassium; calcium; barium; lead; lithium; strontium and bismuth)
9. Stirring carefully, pour the citric acid solution (3.8.2) into the sodium carbonate solution (3.8.3).
10. According to the panel the use of sodium carbonate for the processing of organic sour milk cheese should therefore be allowed.
11. for moisture, crude ash, ash insoluble in hydrochloric acid and chlorides expressed as NaCl, total phosphorus, sodium, calcium carbonate, calcium, magnesium, acid index and matter insoluble in light petroleum:
12. Sulphite ammonia caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof (e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose) with or without acids or alkalis in the presence of both sulphite and ammonium compounds (sulphurous acid, potassium sulphite, potassium bisulphite, sodium sulphite, sodium bisulphite, ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulphate, ammonium sulphite and ammonium hydrogen sulphite).
13. During the manufacture of sour milk cheese, E 500 sodium carbonate is added to the pasteurised milk in order to buffer the acidity caused by the lactic acid to an appropriate pH value, thereby creating the necessary growth condition for the ripening cultures.
14. During the manufacture of sour milk cheese, E 500ii sodium hydrogen carbonate is added to the pasteurised milk in order to buffer the acidity caused by the lactic acid to an appropriate pH value, thereby creating the necessary growth conditions for the ripening cultures.