Foods

Use Level
(W/W %)

Effects

Juices, tonics
soft beverages

0.05 - 0.1

Anti-oxidant, preservation, anti-sedimentation, prevention of destruction of vitamin C, harmonization of flavors, buffer, stabilization of CO₂(prevents loss of carbon dioxide)

Soy and fish

0.05 - 0.1

Anti-discoloration, pH adjustment, improvement of sauces of salt flavor, chelation of metallic ions.

Western sauces

0.05 - 0.1

Improvement of dispersion, anti-sedimentation, improved preserving effects, pH adjustment.

Soy paste

0.1 - 0.2

Prevention of discoloration(browning), improving salt flavor and preservation.

Kimchis, Salads

0.1 - 0.2

Prevention of discoloration and decomposition of low-salt pickles, flavor harmonizing, pH lowering.

Ice-creams,Sherbets, Frozen deserts

0.05 - 0.1

Ca²⁺ chelation, flavor improving and stabilizing, stabilization of emulsion.

Mixed seasonings (Dasida etc.)

0.1 - 0.3

Anti-discoloration, pH stabilizing and lowering, improved preservation, stabilization of flavors and colour.

Jams

0.1 - 0.15

Prevention of discoloration(browning), prevention of separation, improved preservation, pH control.

Processed fish products

0.1 - 0.3

Preservation of freshness, pH lowering, improved preservation, Anti-discoloration, improved flavors and appearance.

Seasoned fish products

0.05 - 0.2

Anti-discoloration, bleaching effects, flavors harmonizing.

Red bean sediments

0.1 - 0.2

Lowering pH, improved preservation, anti-discoloration, stabilizing appearance.

Meats, fishmeats Smoked products

0.1 - 0.2

Lowering pH, improved preservation, improved water-binding capacity, anti-discoloration.

Beancurds

0.1 - 0.2

Anti-discoloration, anti-decomposition, improved preservation by lowering pH, improved flavor.

Hams, Sausages,
Fish and meats

0.1 - 0.2

Lowering pH, improved preservation, anti-discoloration.

Canned products,
Processed fruits

0.05 - 0.3

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.

Dairy products, Fats, oils and products

0.05 - 0.1

Anti-discoloration, anti-oxidation, hold-up of water, stabilization of emulsion.

Pectin and
Jelly foods

0.05 -0.1

Increasing viscosity, gel hardness and softness adjusting, optional time adjustment.

Miscellaneous
instant foods

0.05 - 0.1

Anti-discoloration, preservation, anti-oxidation, lowering pH.

Frozen foods

0.05 - 0.2

Anti-discoloration, preservation, anti-oxidation, lowering pH.

Dextrose, Honey, Maltose Others

0.05 - 0.1

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.