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Chlorine dioxide bleach

Chlorine dioxide bleach

[Shelf life] One year

[Feature]

The high content of chlorine dioxide food bleaching agent combines the following characteristics: high purity, high concentration, non-toxic, no residue, fast bleaching, no yellowing, low cost, simple operation, no carcinogen, harmless to humans and animals. It is a rational substitute for bleaching agents such as hydrogen peroxide, hanging white blocks, etc.

[Scope of application]

Bleaching of various edible fungi, bamboo shoots, mustard, pickles, seafood, aquatic products, candied fruit, oil, oleic acid, bamboo and wood products, herbs

[Instructions]

(taking food such as edible fungi and bamboo shoots as an example):

1. Soak the bleached material with water (desalting, salt-free food or other items can skip this step).

2. Take an appropriate amount of high-content chlorine dioxide food bleach solid powder or solution, dissolve or dilute with water.

3. Add a bleach booster (solid or liquid acid) in the same amount as the stock solution and activate for about 10-15 minutes.

4. Continue to dilute with water according to the concentration used, then add the bleached material and bleach for 6-12 hours.

5. Rinse and soak with water (to tasteless).


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