| 摘要 |
<p>PURPOSE:To gradually release CO2 gas and to simply maintain freshness of livestock products such as egg or meat and vegetables and fruits by combining a carbon dioxide gas evolving substance with a hygroscopic substance and an acidic substance. CONSTITUTION:Three components of (A) a carbon dioxide gas evolving substance (especially preferably CaCO3, Na2CO3 or NaHCO3), (B) a hygroscopic substance (especially preferably CaCl2, MaCl2, natural or synthetic zeolite, active alumina, silica gel, 1 etc.) and (C) an acidic substance (preferably organic acid such as ascorbic acid or citric acid, inorganic acid such as phosphoric acid or acidic ion exchange resin usable as food additive) are blended to give a carbonic acid releasing agent. The blending ratio by weight is 0.001-100, usually 0.03-10 component B and 0.1-100, usually about 0.1-10 component C based on the component A.</p> |
