USES & EFFECTS OF SPORIX?

Foods Juices, tonics soft beverages Soy and fish Western sauces Soy paste Kimchis, Salads Ice-creams,Sherbets, Frozen deserts Mixed seasonings (Dasida etc.) Jams Processed fish products Seasoned fish products Red bean sediments Meats, fishmeats Smoked products Beancurds Hams, Sausages, Fish and meats Canned products, Processed fruits Dairy products, Fats, oils and products Pectin and Use Level (W/W %) 0.05 - 0.1 0.05 - 0.1 0.05 - 0.1 0.1 - 0.2 0.1 - 0.2 0.05 - 0.1 0.1 - 0.3 0.1 - 0.15 0.1 - 0.3 0.05 - 0.2 0.1 - 0.2 0.1 - 0.2 0.1 - 0.2 0.1 - 0.2 Effects Anti-oxidant, preservation, anti-sedimentation, prevention of destruction of vitamin C, harmonization of flavors, buffer, stabilization of CO2(prevents loss of carbon dioxide) Anti-discoloration, pH adjustment, improvement of sauces of salt flavor, chelation of metallic ions. Improvement of dispersion, anti-sedimentation, improved preserving effects, pH adjustment. Prevention of discoloration(browning), improving salt flavor and preservation. Prevention of discoloration and decomposition of low-salt pickles, flavor harmonizing, pH lowering. Ca2+ chelation, flavor improving and stabilizing, stabilization of emulsion. Anti-discoloration, pH stabilizing and lowering, improved preservation, stabilization of flavors and colour. Prevention of discoloration(browning), prevention of separation, improved preservation, pH control. Preservation of freshness, pH lowering, improved preservation, Anti-discoloration, improved flavors and appearance. Anti-discoloration, bleaching effects, flavors harmonizing. Lowering pH, improved preservation, anti-discoloration, stabilizing appearance. Lowering pH, improved preservation, improved waterbinding capacity, anti-discoloration. Anti-discoloration, anti-decomposition, improved preservation by lowering pH, improved flavor. Lowering pH, improved preservation, anti-discoloration. Lowering pH, prevention of blackening deterioration by Sn, Fe and Ca ions, anti-discoloration, prevention of turbidity and sedimentation of fruit juices, prevention of bad odors and taste, flavor refining, stabilization of pectic materials. Anti-discoloration, anti-oxidation, hold-up of water, stabilization of emulsion. Increasing viscosity, gel hardness and softness adjusting,

0.05 - 0.3

0.05 - 0.1 0.05 -0.1

Jelly foods Miscellaneous instant foods Frozen foods Dextrose, Honey, Maltose Others 0.05 - 0.1 0.05 - 0.2

optional time adjustment. Anti-discoloration, preservation, anti-oxidation, lowering pH. Anti-discoloration, preservation, anti-oxidation, lowering pH. Prevention of metallic discoloration by Fe, Ca, Mg, utilization for invert sugars. Removing bitter taste from foods, decoloration of molasses and honey, stabilization of hydrogen peroxide.

0.05 - 0.1