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What is Dispensing Non-Bulk Ingredients in Food Processing about?

This document provides information on dispensing non-bulk ingredients for food processing. It discusses measuring equipment like scales, measuring spoons and cups that must be used according to specifications. It also outlines different types of additives used in small amounts for fish and fishery products, including antioxidants, preservatives, emulsifiers, thickeners, and flavor enhancers. Examples are given of common additives like ascorbic acid, sodium nitrite, carrageenan and monosodium glutamate. Prop

Author

Jay Aldin Rosete

Language

EN