Ziboxan®TW
When applied to soy sauce, Ziboxan®TW effectively improves its viscosity (coating) and color, ensuring that insoluble solids are evenly suspended within the soy sauce. This solves the problem of sedim
Product Introduction
When applied to soy sauce, Ziboxan®TW effectively improves its viscosity (coating) and color, ensuring that insoluble solids are evenly suspended within the soy sauce. This solves the problem of sedimentation at the bottom of the packaging container, extends shelf life, imparts a superior taste, enhances sensory quality, and elevates the product's grade.
Physicochemical indicators
| Indicators | Specification requirements |
|---|---|
| Appearance | Off-white to light beige powder |
| Viscosity (1% xanthan gum in 1% KCl) | 1200-1600 cP |
| Shear properties | ≥6.5 |
| pH (1% solution) | 6.0-8.0 |
| Loss on drying | ≤15% |
| Particle size | 100% passes through 60 mesh (250μm) |
| ≥95% passes through 80 mesh (180μm) | |
| ≤16% | |
| Lead | ≤2mg/kg |
| Total nitrogen | ≤1.5% |
| Pyruvic acid | ≥1.5% |
| Total colony count | ≤5000 cfu/g |
| Molds and yeasts | ≤300 cfu/g |
| Escherichia coli | 3.0 MPN/g |
| Salmonella | Not detectable/25g |
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