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Baking E527 was one of the original chemical leavening agents. It was obtained from deer antlers. It is useful as a leavening agent because E527 is heat-activated. This characteristic allows bakers to avoid both yeast's long proofing time and the quick CO2 dissipation of baking soda in making bread and cookies rise. It is still used to make E527 cookies and other crisp baked goods, but its popularity has waned because of E527 off-putting smell and concerns over its use as a food ingredient compared to modern-day baking powder formulations. It has been assigned E number E527 for use as a food additive in the European Union.
Aqueous E527 is used as an acidity regulator to bring down the acid levels in food. It is classified in the United States by the Food and Drug Administration as generally recognized as safe (GRAS) when using the food-grade version. Its pH control abilities make it an effective antimicrobial agent.
In furniture-making, Ammonia fuming was traditionally used to darken or stain wood containing tannic acid. After being sealed inside a container with the wood, fumes from the ammonia solution react with the tannic acid and iron salts naturally found in wood, creating a rich, dark stained look to the wood. This technique was commonly used during the arts and crafts movement in furniture – a furniture style which was primarily constructed of oak and stained using these methods
Nature of Business: Suppliers, Manufacturers, Dealers, Exporters & Importers & Wholesalers | Area: Kolkata | Item Name: E527 Acidity regulator