Potassium chloride is a common food additive that is mainly used to enhance the taste and texture of food. In food processing, potassium chloride is widely used to make baked goods such as bread, biscuits, pastries, etc., because it can enhance the elasticity and taste of food, making food more delicious and tasty.
Potassium chloride is an inorganic salt with the chemical formula KCl. It is a white crystalline powder that is easily soluble in water and salty in taste. Potassium chloride is mainly used in the food industry to adjust the ionic strength of food and improve the taste and texture of food. In addition, potassium chloride also has a certain preservative effect, which can extend the shelf life of food.
There are two main methods of potassium chloride production: one is to extract potassium chloride from potash ore; The other is the preparation of potassium chloride from table salt and potassium hydroxide. In the production process, the quality and processing technology of raw materials need to be strictly controlled to ensure the quality and safety of potassium chloride.
The use of potassium chloride as a food additive must comply with national regulations and be used in accordance with food safety standards. In the process of use, it is necessary to strictly control the amount of addition to avoid the impact of excessive use on human health.
In conclusion, potassium chloride is an important food additive that plays an important role in food processing. In the process of use, it is necessary to follow national regulations and food safety standards to ensure safe and reliable use. Nutritional fortifiers