Di Sodium Hydrogen Phosphate Dihydrate Bp Suppliers and Manufacturers

CAS No. 68585-34-2 Sodium Lauryl Ether Sulfate 70% (SLES 70%) is a kind of anionic surfactant with excellent performance. It has good cleaning, emulsifying, wetting and foaming properties. It is soluble in water easily, compatible with many surfactants, and stable in hard water. It is biodegradable with low irritation to skin and eye. Detailed Images Items Value Active Matter % 70�±2.0 Unsulphated matter(ref. 100% active matter) 2.5 max Sodium Sulphate(ref. 100% active matter) 1.5 max pH-value(1% SLES solution) 7.0 ~ 9.5 Color (5% Am) Klett 10 max

Product Name: Sodium ascorbyl phosphate Chemical name:L-ascorbic acid -2-- sodium phosphate, Sodium L-Ascorbic acid -2-phosphate; SAP INCI NAME: SODIUM ASCORBYL PHOSPHATE Molecular formula:C6H6O9Na3 Molecular weight:322.05 Appearance: White or almost white crystalline powder Solubility: Soluble in water, soluble in glycerol, slightly soluble in propylene glycol CAS No: 66170-10-3 EINECS No: 1308068-626-2 Supplier: ZHENYIBIO As a derivative of ascorbic acid (vitamin C),sodium ascorbate phosphate can be quickly digested by phosphatase,which frees ascorbic acid in the human body and is stable.Vitamin c sodium ascorbyl phosphate is used as a nutritional supplement,feed additive,antioxidant and cosmetic brightener.Sodium ascorbyl phosphate vitamin c is an active ingredient used in complex cosmetic skin care products.It can protect the skin,promote skin restorance and improve its appearance. Sodium ascorbyl phosphate serum is cleaved by enzymes in the skin to release active vitamin C.Therefore,sodium ascorbyl phosphate is an effective antioxidant that protects cells from damage caused by free radicals. Sodium ascorbyl phosphate for skin aging and promote the formation of collagen. Sodium ascorbyl phosphate also acts on the formation of melanin to prevent pigmentation and senile keratosis.Therefore,it has skin whitening properties.

The notation DAP 10-46 refers to a type of fertilizer that contains a specific ratio of nutrients. In this case, DAP stands for Diammonium Phosphate, and the numbers 10-46 represent the percentage by weight of nitrogen (N) and phosphorus pentoxide (Pâ??Oâ??) in the fertilizer. 10% Nitrogen (N): Nitrogen is essential for plant growth and is a crucial component of proteins, enzymes, and chlorophyll. It plays a significant role in promoting leaf and stem development. 46% Phosphorus Pentoxide (PO): Phosphorus is important for root development, flowering, and fruiting in plants. It is a key component of DNA, RNA, and ATP (adenosine triphosphate), which are vital for energy transfer in cells. So, the DAP 10-46 fertilizer is a high-phosphorus fertilizer with a substantial amount of nitrogen. It is commonly used to promote root development, stimulate flowering, and enhance fruit and seed production in various crops. This type of fertilizer is often applied before planting or during the early stages of plant growth, depending on the specific needs of the plants being cultivated. As Ark Global Kimya, we do DAP Fertilizer wholesale and export in Turkey

At Prefine Chemicals, we distribute top-tier Di Calcium Phosphate offers expert guidance to help you achieve optimal results. Our commitment to quality ensures you receive a reliable product you can depend on. (CAS.NO.-7757-93-9) Prefine Chemicals guarantees a minimum purity of Min. 99 % of Di Calcium Phosphate APPLICATIONS Applications are: Basic Pharma Fertilizers PACKAGING HDPE Bags MOQ 1x20'FCL SPECIFICATIONS Sr.No Characteristic Specifications 1. Physical Appearance White powder 2. Purity 99.99 3. Formula CaHPO4

DCP is a DiCalcium phosphate Dihydrate product, with the formula CaHPO4.2H2O, with minimum 18% P content and up to 25 % Ca content. Dihydrate means 2 molecules of water inside the phosphate and higher digestible product. The product has the highest digestibility of any DiCalcium phosphate one can find in the market. Purity is closely correlated with bio-availability of phosphorus. In the traditional process the more contaminated are the raw material, the more indigestible elements the feed phosphate will contain. This is not the case with our used processing technology. DCP is the best option to be easily used with compound feeds, premixes, and concentrates to cover the nutritional requirements of both phosphorous and Calcium in poultry, ruminants, pets, and aquatic animals.

Calcium Sulphate Dihydrate (Pure / BP / USP / EP)

"FroSin Modified Tapioca Starch is a Tapioca based modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch It is produced by combination of chemical and physical modification to enhance its yield improving properties which is extensively used in extruded products such as vermicelli, Noodles, Pasta, Macaroni, Frozen foods, Instant foods, etc., "

Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.

Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FUNCTIONAL PROPERTIES Oxidized starch forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of oxidized starch used in breading and related applications When heated in water, Oxidized starch form clear fluid sols. On cooling, however, the sols made by cooking oxidized starch are more stable or resistant to thickening and forming gels or pastes Oxidized starch is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers Oxidized starch is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.

Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS Oxidized starch is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., Oxidized starch can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness Oxidized starch is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, Oxidized starch expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS Oxidized starch is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. Oxidized starches are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.

EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. EnzoPlast TS 8 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.

EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS ï?· EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., ï?· EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness ï?· EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies ï?· In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FUNCTIONAL PROPERTIES EnzoPlast TS 8 forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of EnzoPlast TS 8 used in breading and related applications When heated in water, EnzoPlast TS 8 form clear fluid sols. On cooling, however, the sols made by cooking EnzoPlast TS 8 is more stable or resistant to thickening and forming gels or pastes EnzoPlast TS 8 is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with EnzoPlast TS 8 have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers EnzoPlast TS 8 is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.

CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.