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CrystalBan™
- CAS Number
- 7/1/0527
CrystalBan™ got started during a conversation between a Food Science Professor from the University of Minnesota and a Chemical Engineer from Nutricepts, Inc. They were discussing the reasons for differences in calcium solubility between Cheddar cheese and other food products. After much thought they postulated a method to decrease lactic acid production during the cheese making process by adding controlled amounts of sodium gluconate to the salt.
Product families
Applications
Food & Nutrition — Food
- Dairy
Product Families
Food Ingredients — Texture & Consistency
- Stabilizers
Other characteristics
- Brand
- CrystalBan
- End Uses
- Cheese
- Functions
- Anti-Crystalizing Agent
- Ingredient Name
- Sodium Gluconate
- Markets
- Food & Nutrition
- Appearance
- White Crystal
- Shelf LIfe
- 3 years when stored in a dry food warehouse.
- Ingredient
- Sodium Gluconate
- Technology
- Food Ingredients
- Food Additive Number
- E 576, INS 576
- Food Ingredients Functions
- Anti-Crystalizing Agent
- Food and Nutrition Applications
- Cheese
Technical data
Table 1 of 1
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Sodium Gluconate (NLT) | 98.0 | % |
| pH Value (10% Suspension) | 6.8 - 7.5 | — |
| Loss on Drying(LT) | 1.0 | % |
| Ash (LT) | 1.0 | % |
| Heavy Metals, as Pb (LT) | 5.0 | PPM |
| Iron (LT) | 5.0 | PPM |
| Density | 0.95 | g/cc |
| TYPICAL MESH +40 | 30.0 | % |
| TYPICAL MESH 100 | 15.0 | % |
