Garri originated from the Hausa Language in Northern Nigeria, it is used to describe any powdery material especially foodstuff. It can also be used for substances flour food stuff mixed with water used to be the major diet in the Hausa lands and almost all parts of Nigeria for many centuries. This was especially used by traveler who cannot always carry cooked meals. Below let's talk check the procedure of garri processing and the garri processing machine. Garri processing machine includes several machines as fellows: 1. Cassava peeling machine: Freshly harvested cassava roots are covered with soil and dirt The machine is used to peele brown skin and inner thick cream layer of the cassave and wash to remove stains and dirt. The water source should be checked regularly to ensure it is not dirty or contaminated. 2. Casava milling machine: This machine grinds the peeled and washed cassava tubers into a pulp or mash and can often process up to 4 tons of raw cassava in one day. 3. Hydraulic Press: This machine comes with a 30-ton hydraulic jack and does an easy job of squeezing all the water out of the mashed cassava. 4. Sieving machine: This is the machine that separates the fibre/lumps from the grated, mashed and pressed cassava before frying. 5. Garri Fryer: automatic gas heating garri fryer, and eletricity heating garri fryer for customer choose Any questions, please contact me. Email: Michael@doinggroup.com Whatsapp no.: +8613058968787
Disposable PP & PET plastic cups, cup sealing machine, plastic lids & covers, plastic sealing & lidding film, plastic drinking straws, combine harvesters & flat and ring die pellet machine, soft and hard ice cream maker machine, meat dicer cutting machine, garlic and onion peeling machine, straws making machine, straws packing machine.CIF, FOB, DDU
Natural emulsifier and preservative Glyceryl Monolaurate (GML) Characters Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 5.2. We can call Glyceryl monolaurate and GML, 2,3-dihydroxypropylester, CAS No.: 142-18-7. Chemical Structure Application: Because the GML exists in breast milk, having the ability of resist pathogenic microbe inflection, extensively be applied in the infant milk powder, rice flour etc. It is used in baked product extensively, having the function for increase the quality of rice and flour production. It is a kind of broad antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. And the PH value won t affect the efficiency of antisepsis. GML is better than pentadiene carboxylic acid, benzene carboxylic acid and P-hydroxy benzoic acid ester. It is used as an emulsifier in sanitarian foods and other foods such as bread, cake, streamed bread and moon-cake. It is used in meat product, dairy product, spicy products and fruit and vegetable for make the time of preservation longer. Usage Mixes GML with flour uniformly and for further operation The effect is better if adds the product to the six times of warm water which the temperature is about 60 first and make them became a kind of paste, then mixes with flour pro rate. Proposal appending 0.1%, or as processing required according to GB2760-2011 Tech index: Acid value (Calculated by KOH) / (mg/g) 3.5 Saponification value(Calculated by KOH) / (mg/g) 190 - 220 Heavy metals (Calculated by Pb) / (mg/kg) 10.0 Arsenic (Calculated by As) / (mg/kg) 3.0 Packaging Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG*5) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM) Characters: White powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be dispersed in hot water, Chemical Structure: Applications: It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function. (1) Used in watery cream, and its stable, homogeneous, fine and smooth. (2) Used in meat products, avoid the water and oil separation. (3) Used in various grease, improve the compatibility of water and oil, avoid the water and oil separation. (4) Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume Usage and doseï¼? (1) Put this product into warm water at about 60â?? to get paste shaped substance, then use it as the suitable scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request. Technical Index: Acid Value(Calculated by KOH / (mg/g) â?¤6.0 Free Gycerol1.0 1-ester contentï¼?w/%ï¼? â?¥80 Ignition residue0.1 Total lactic acidï¼?w/%ï¼? 20-38 Unsaponifiables2.0 Moisture0.5 Pb /(mg/kgï¼? â?¤0.5 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside, 25kg/carton(5kg/bag*5) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
China food additive Polyglycerol Esters of Fatty Acids(PGE) Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Itâ??s an non-ionic surfactant with characteristics such as high temperature and acid� resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 13510-92):
Polyglycerol Esters of Fatty Acids(PGE) Chemical Structure: Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid� resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount:
Glyceryl Monolaurate (GML) Chemical Structure Characters Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 5.2. 1.Because the GML exists in breast milk, having the ability of resist pathogenic microbe inflection, extensively be applied in the infant milk powder, rice flour etc. 2.It is used in baked product extensively, having the function for increase the quality of rice and flour production. 3.It is a kind of broad antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. And the PH value wont affect the efficiency of antisepsis. GML is better than pentadiene carboxylic acid, benzene carboxylic acid and P-hydroxy benzoic acid ester. 4.It is used as an emulsifier in sanitarian foods and other foods such as bread, cake, streamed bread and moon-cake. 5.It is used in meat product, dairy product, spicy products and fruit and vegetable for make the time of preservation longer. Usage 1.Mixes GML with flour uniformly and for further operation 2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 first and make them became a kind of paste, then mixes with flour pro rate. Proposal appending 0.1%, or as processing required according to GB2760-2011 Tech index: Acid value (Calculated by KOH) / (mg/g) � � � � � � � � â?¤3.5 Saponification value(Calculated by KOH) / (mg/g) 190 - 220 Heavy metals (Calculated by Pb) / (mg/kg) â?¤10.0 Arsenic (Calculated by As) / (mg/kg) â?¤3.0 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Citric Acid Esters of Mono-and Diglycerides (CITREM) Chemical Structure Characters Ivory white powder, soluble in water, dispersible in hot water and fat Application: Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation. (1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture. (2)Used in improving efficiency and solubilization for ice cream, chocolate, candy. (3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants. Opeartion methods and dosage (1) Add it to the water around 60 , make it paste form, and then use it in an appropriate proportion. (2) Further processing after it is evenly dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required. Technical Index Total citric acid13 50 Total fat acid37-81 Total glycerol8-33 Free glycerol 4.0 Sulphated ash (%) Arsenic (As) / (mg/kg)3 Heavy metal (Pb) / (mg/kg)10 Packaging Aluminized bag vacuum packing with nitrogen inside. 20kg/carton(5kg/bag*4) Storage and transportation Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Glyceryl Monostearate GMS40Chemical Structure: Characters: Ivory powder or flake solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3-4. Characteristics and Applications: It has emulsifying, resist aging and control the fat coacervation function Assist to defoam in the foam killer, assist to foam in Ice cream, it is used in the candy, cake, bread etc. as additive, and prevents granulated sugar crystallization and the separation between the water and oil. 1. Used in the butterine and made the latex stabilization. 2. Increase emulsification in creamy sweet and galactosidase. 3. It is used in bread to improve the construction of tissue, augment storage life and increase the soft feeling and pliability. 4. Can be used in emulsified oil, just like meat products, ice cream Usage: (1) Directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, then add it into flour in proportion to obtain better effect. (3) Melted together with the thermal grease, and do more further processing with other materials. Recommended Addition Amount: For cream and dough, add as processing requiered quantity, others usage as GB2760-2011. Technical index: (Refer to GB1986-2007) Acid value (Calculated by KOH) Free glycerol (%),7.0 Ignition residue (%),0.5 Lead(Calculated by Pb) /( mg/kg), 2.0 Arsenic (Calculated by As) /(mg/kg), 2.0 PackagingAluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Succinylated Monoglycerides SMG Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica index Acid value (Calculated by KOH)/ (mg/g)70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g)3 Combinatived Succinic acid w/%14.8 Dissociative Succinic acid w/%3 Pb / (mg/kg)2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Sodium Stearoyl Lactylate(SSL) Chemical Structure: Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0
Succinylated Monoglycerides Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. We usually called succinylated monoglycerides as SMG, and its E code is E472G, CAS NO.; 977009-45-2. Chemical structure: Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica indexï¼? Acid value (Calculated by KOH)/ (mg/g) 70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g) â?¤3 Combinatived Succinic acid w/% â?¥14.8 Dissociative Succinic acid w/% â?¤3 Pb / (mg/kg) â?¤2 Packaging: Aluminium foil bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months. -
Waxes, food grade microcrystalline wax, food grade paraffin wax, food grade carnauba wax, sunflower wax, sumac wax, rice bran wax, chewing gum, bubble gum, glazing agent.Manufacturing
China food additive Polyglycerol Esters of Fatty Acids(PGE) Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acidÃ? resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 1351092): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As)%Ã? 0.0003 Melting Point () 53-58 Packaging Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
China food additive Polyglycerol Esters of Fatty Acids(PGE) Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 13510-92): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As) 0.0003 Melting Point () 53-58 Packaging Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Polyglycerol Esters of Fatty Acids(PGE) Chemical Structure: Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 13510â??92): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As)% 0.0003 Melting Point () 53-58 Packagingï¼? Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months. url:http://www.yizeliadditive.com
Halal and Kosher food emulsifier Calcium stearoyl lactylate (CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / ï¼?mg/kgï¼? â?¤ 2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months. -
Non-dairy creamer additive Sodium Stearoyl Lactylate(SSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. CAS NO.: 25383-99-7, usually called sodium stearoyl lactylate as SSL , E code is E481. Chemical Structure: Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) â?¤2 Packagingï¼? Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months. -
8 Inch Veterinary Ultrasound Scanner BXL-V50 For Sheep/Pig/Cow/Horse/Bovine/Equine Description: Our BXL-V50 is equipped with� Multi-probe optional, which is suitable for large animals including horses, cows and sheeps. It is widely used in in pasture, animal hospitals, veterinary stations and clinical teaching. It can be used to detect early pregnancy, follicle monitoring, fetal vitality, uterine disease, etc. Main Functions: - For pregnant animals - Master postpartum uterus recovery - Diagnosis of uterine diseases - Observing embryo development - Measuring fetal heart rate - Estimate the number of babies Features: - Language: English - Waterproof device - 8 Inch full digital LCD display screen -� 16G memory to store countless videos and pictures -� ulti-probe optional - Longer Working Time: â?¥6.5 hours - Super long standby time Specifications: - Model: BXL-V50 -� Optional Probe Configuration:(no appendages) (1) 6.5MHz Linear rectal probe for large animal (2) 3.5MHz Convex probe (3) 6.5MHz Linear rectal probe for sheep -Imaging Modes: B, M, 2B, B/M, 4B -Scan Frame Rate: 60 frams/second -Didital Channels: 16 Channels -Dust And Splash Proof: IP56-Host/IP67-Probe -Grayscale: 256 -Storage Capacity: 16GB -Image Storage: 1000*frams -Storage Expand Function: Support -Storage Export Function: Support U disk/TF card(with Reader) -Display: 8.0-inch HD LCD Screen(600*800 Pixel) -Cine Loop:Support(â?¥256 Frames) -Pseudo Color: 8 Kinds Support -Body Remark: 45 Kinds Support -Battery Life: 6-6.5 Hours( single battery) -Charging Options: DC Power Adapter -Weight(Host): 1.2 KGS -Weight(Packaged):5.75 KGS -Host size: about 206 x 120 x 35 (mm, length x width x height); -Packaging: high Strength Anti-damage Protection Box -Left and right buttons (convenient for left and right hand operation) -Measurement Function: Measurement of back fat, eye muscle, automatic back fat thickness measurement, lean meat rate� -Host rated input: DC14V 3.0A; -Adapter output: DC14.0V 3.0A; -Network power supply: 100-240V~1.2-0.6A Frequency: 50-60Hz; Package Included: -Host*1 -Rectal Linear Probe*1 -DC Power Adapter*1 -Shading Cover*1 -Strapes*1 -Tutorial U-Disk*1 -User Manual*1 -Warranty Card*1 -QC Certificate*1 -Protect Package Box*1 Custom Duties & Taxes 1. Import duties, taxes, and charges are not included in the item price or postage cost. These charges are the buyer's responsibility. 2. Avoiding some unnecessary trouble, please check with your country's customs office to inform us what we should declare its value before shipping.
