Anti solid

Anti solid was the compound anhidrat that could tie water without becoming wet and being usually added in the foodstuff that was shaped like a powder/partikulat like table salt.
The aim of the increase in the compound anti solid was to prevent the occurrence of the agglomeration and guarded so that this material could be free flowing.
The compound anti solid usually was salts anhidrat that was fast hydrated bindingly water, or compounds that could tie water through surface adhesion without becoming wet and forming lumps.
These compounds usually are the compound that naturally have the shape of near crystalline.
The compound anti solid could be classed to (1) salt (aluminium, ammonium, calcium, potassium and sodium) from the long chain fatty acid (miristat, palmitat, stearat); (2) phosphate calcium; (3) potassium and sodium ferisianida; (4) oxide magnesium and (5) salt (aluminium, magnesium, calcium and the mixture of aluminium calcium) from silicate acids.
The group's compound 1, 2, and 3 formed the hydrate, whereas 4 and 5 absorbed water.
Potassium and sodium ferosinida not many others were used because tokisitas him that was relatively high.
The number that is added usually revolved about 1% heavy the foodstuff.
The compound anti solid generally could be metabolismed or not toxic in the level of the use that was permitted.
Silicate calcium was often used to avoid the agglomeration baking powder and had the capacity to tie water 2.5 times from the weight.
Apart from tying water, silicate calcium could also tie oil and compounds non polar other.
These characteristics that made silicate calcium were often used in mixtures that contained the spice, especially that the content of his oil was high.
Calcium stearat often was used as prossesing aid in the production of hard candy.
The compound anti solid that relatively just was developed was the microcrystalline cellulose powder and often was used for the product of grater cheese in order to not form the clump