2 år ·Översätt

Incorporation into aqueous systems and hydration is the key to DCPD functionality in bakery batters. Especially, when heated to temperatures above 150°F (65°C). With these two conditions met, DCPD breaks down into phosphorus-containing acids and tricalcium phosphate. The acids formed then react with the bicarbonate and produce CO2.http://www.dtech-cn.com/vitamin/