浅析抗结剂添加量对食用盐白度和抗结效果的影响

Brief Analysis on the Impact of Anti-caking Agent to the Whiteness and Anti-caking Effect of Salt

添加剂的添加量会影响食用盐的白度。笔者在此基础上进行了更进一层的分析,通过多次试验检测得出了在成品盐粒度均匀的情况下不同抗结剂的添加量的有效控制范围,使之既满足国家标准添加要求,又能满足食盐抗结和白度要求。

The quantity of additive affects the whiteness of the edible salt.,The author carries out further analysis on this basis. After several experiments and testing, this paper concludes the effective control range of the adding quantity of different anti-caking agent in the case of the uniform grain size of the product to enable the product not only meet the adding requirement of the national standard but also meet the need of anti-caking and the whiteness of edible salt.