... heated to 100 ,it may loss crystal water, soluble in acid and slightly acid and has hygroscopicity, acidic property appeared ... ,% 1PPM MAX LOSS ON DRYING,% 1 MAX 6. USES: In food industry, it is used as leavening agent, dough regulator, buffer ... buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification and ferment in brew. 8. Packing: ...