palm jaggery (karupatti) is famous from udangudi.we are the wholesaler and we will give the good quality Health Benefits Of Palm Jaggery : 1.rich source of minerals 2.Energy Booster 3.Rich In Nutrients 4.Helps In Weight Loss If You Consume Regularly palm jaggery Your Health Is always be Good condition. To have or not have sweets, is a common conundrum witnessed in almost all households, at least occasionally. While their allure is known to break the most rigid diet regimes, it is in fact obvious that too much sugar is harmful for health. Only if there was a way to have sweets and avoid all the health risks! What if we tell you that there is a way? Palm jaggery, made from sugarcane juice and the extract of palm tree, is a must keep in your kitchen cabinet if you want to have your heart;s fill of the sweets and avoid all the health risks. How is it Beneficial for Your Health Commonly known as Karupatti in many regions of south India, palm jaggery is a perfect substitute for refined sugar. It has all the richness of a natural sweetener and none of the shortcomings of its processed alternatives. Here are the top five health benefits. Full of Nutrients A rich source of iron and several other nutrients like magnesium, potassium, and calcium, palm jaggery is not your usual cup of sucrose. It's a perfect sweetener devoid of any artificial substances and full of natural nutrients. Improves Digestion It has been observed that regular consumption of Palm Jaggery positively impacts digestive health. By activating digestive enzymes, the sweetener helps with regular bowel movement and cleanses the system. Helps Treat Cold and Cough Among many other ailments that palm jaggery helps relieve, cold and cough is the most common one. Added to a warm cup of tea or water, it helps clear the respiratory tract and relieve several symptoms. Acts as an Energy Booster Full of composite carbohydrates (as opposed to that in white sugar), palm jaggery is easier to digest. After eating palm jaggery, you can stay energetic for hours. Helps Reduce Weight Potassium is the nutrient responsible for the weight loss properties of palm jaggery. It helps reduce bloating and water retention, which in turn helps regulate weight.
Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well. Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines. Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders. Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera. Allow us introduce our company Nusantara Madani, Primary Indonesia as an Exporter of Cloves in Indonesia, as an experienced in cloves producer for 3 years. Primary Indonesia offers cloves for export. The best quality cloves, that we like export are: Name of goods : Cloves Origin : Central Java, Indonesia Processing Type : Raw Driver Process : Sun-dried or Blower (by request) Sorting Process : Un-sorted (sorting by request) Handle Size : 1 â?? 5% (or by request) Foreign Material : 0.5 â?? 1 % Water Content : 4 â?? 14% (or by request) Minimum Order : 1 Metric Ton Price : Negotiable/FOB Tanjung Priok Port Payment Term : Irrevocable L/C or T/T minimum 50% Loading Port : Tanjung Priok Port, Jakarta, Indonesia or within Air Freight Delivery Time : 30 days after received L/C or T/T Packaging : 50 kgs (Bags) / 10 kgs (Cartons) or by request We are glad to inform you that we have ready stock available for export. Therefore please place your order soon, so we can arrange the shipment in due time. Meanwhile, can we have your whatsapp number? So we can talk and discuss more easier. Best Regards, Rian Jati Chief Operations Officer Primary Central Java, Indonesia
Description Technological Process: Raw Material ;2 Immersion in water; 2 Filtering ;2 Purification ;2 Concentration in Vacuum ;2 Killing of Bacteria ;2 Drying ; 2 Powder Introduction: Scutellaria baicalensis was among seven ingredients in a combination oral herbal product known as PC-SPES that was used to treat prostate cancer. The U.S. Food and Drug Administration (FDA) initiated a nationwide recall of all PC-SPES in 2002 because the capsules were found to contain varying amounts of prescription drugs. Other combination formulas containing Scutellaria baicalensis are used in Asian medicine to improve impaired brain function and to treat headaches. Actions of Scutellaria Baicalensis Root Extract Chinese scullcap (Scutellaria baicalensis) is different from a related plant called American scullcap (Scutellaria laterifolia). Used more extensively in Asia than in the Americas or Europe, scullcap contains active flavonoids, chemicals that have a wide range of effects in the body. Two of its flavonoids, baicalin and wogonin, are known to be anti-inflammatory. Inflammation is the body response to irritation, injury, or infection. It usually includes pain, redness, and swelling in the area of the damage and it can occur within body tissues as well as on the surface of the skin. Both oral and topical forms of scullcap are being tested to treat inflammatory conditions that range from dermatitis to inflammatory bowel disease. Medical Function: 1. Effects on digestive system: alcohol extract of huang qin or its ingredient baicalin can promote secretion of bile but another ingredient wogonin does not have this effect. Baicalein can promote movements of extra body intestines of rabbits but wogonin does not have this effect. Huang qin possesses a mild diarrhea effect. 2. Anti - histamine effect: alkaloids of huang qin possesses antihistamine effect. 3. Anti allergenic effect: alcohol extract of huang qin inhibits acute asthma attack and allergenic eczema. Baicalin has anti-toxin effect, inhibits permeability of capillaries and anti acetylcholine and anti anaphylaxis effects. 4. Broad spectrum antibiotic effect 5. Prevents atherosclerosis 6. Blood thinning effect: one of the ingredients,can promote an enzyme to produce nitrogen oxide, a potential for stroke and myocardiac infarction therapy. 7. Anti hepatitis B virus Packing:According the request of customer
Product Name¡êoScutellaria baicalensis root extract Active Ingredient: Baicalin CAS No.: 21967-41-9 Molecular formula : C21H18O11 Molecular Weight¡êo446.36 Structural formula: Appearance¡êoLight yellow powder ....................................................................................................... Description Technological Process: Raw Material ; Immersion in water ; Filtering ; Purification ; Concentration in Vacuum ; Killing of Bacteria ; Drying; Powder Introduction: Scutellaria baicalensis was among seven ingredients in a combination oral herbal product known as PC-SPES that was used to treat prostate cancer. The U.S. Food and Drug Administration (FDA) initiated a nationwide recall of all PC-SPES in 2002 because the capsules were found to contain varying amounts of prescription drugs. Other combination formulas containing Scutellaria baicalensis are used in Asian medicine to improve impaired brain function and to treat headaches. Actions of Scutellaria Baicalensis Root Extract Chinese scullcap (Scutellaria baicalensis) is different from a related plant called American scullcap (Scutellaria laterifolia). Used more extensively in Asia than in the Americas or Europe, scullcap contains active flavonoids, chemicals that have a wide range of effects in the body. Two of its flavonoids, baicalin and wogonin, are known to be anti-inflammatory. Inflammation is the body response to irritation, injury, or infection. It usually includes pain, redness, and swelling in the area of the damage and it can occur within body tissues as well as on the surface of the skin. Both oral and topical forms of scullcap are being tested to treat inflammatory conditions that range from dermatitis to inflammatory bowel disease. Medical Function: 1. Effects on digestive system: alcohol extract of huang qin or its ingredient baicalin can promote secretion of bile but another ingredient wogonin does not have this effect. Baicalein can promote movements of extra body intestines of rabbits but wogonin does not have this effect. Huang qin possesses a mild diarrhea effect. 2. Anti - histamine effect: alkaloids of huang qin possesses antihistamine effect. 3. Anti allergenic effect: alcohol extract of huang qin inhibits acute asthma attack and allergenic eczema. Baicalin has anti-toxin effect, inhibits permeability of capillaries and anti acetylcholine and anti anaphylaxis effects. 4. Broad spectrum antibiotic effect 5. Prevents atherosclerosis 6. Blood thinning effect: one of the ingredients,can promote an enzyme to produce nitrogen oxide, a potential for stroke and myocardiac infarction therapy. 7. Anti hepatitis B virus Packing:According the request of customer
FEED POWDER ACIDIFIER P-ACID Character of Commodity Faint yellow,free-flowing,heat stable granule with acid smell. Active Ingredients Formic acid, acetic acid, propionic acid, lactic acid, citric acid, etc. Total acidity ¥75% Product Feature 1)Adopts The unique molecule-fusion technology made each white granule carries equal acidity. 2)Take formic acid as main bases, powerful in disinfecting. 3)Special technology made it slow release in G.I.T. 4)Low corrosive,water solution PH 3.6-4.0. Main Functions 1)Lower the feed acid-binding capacity. 2)Multi-organic acid synergistic effect, replenish gastric acid for piglet to help them digest creep feed. 3)Enhance digestive enzyme activity, promote feed digestion and absorption, meanwhile reduce ammonia smell, improving breeding environment. 4)Release H+ inside pathogens cell in G.I.T, and then kill them( Especially for Salmonella and Escherichia Coli) 5)Lower and adjust PH in G.I.T, promote probiotic proliferation, inhibit bacteria growth. 6)Propionic acid is capable of preventing mold produce mycotoxin, extend feed shelf life. 7)Citric acid participates in energy metabolism, improve livestock and poultry anti-stress capacity and promote J.V.H. and Crypt depth growth. Usage and Dosage For feed production premixing or add in feed directly. Full time use for livestock and poultry Sucking pig Piglet Poultry Ruminants Amount (kg/ton) 3.0-5.0 2.0-3.0 1.5-2.0 0.5-1.0 Package25kgs/bag or 1kg/ bag, 20kgs/carton Shelf Life: 18 months Storage Conditions: Dry and dark place, sealed. Test Case Experiment design: Ninety(half boar and sow,boar gibbed) 28 days weaned piglets divided to 3 groups, each group 3 repetitions, each repetition 10 piglets. The control group feeds basal feed, test add 0.3% Powder acidifier P-Acid, testadd 0.5% Powder acidifier P-Acid. Test Results Items Control group test test Original weight(kg) 8.69±0.66 8.53±0.87 8.62±0.63 End weight(kg) 18.57±0.59 20.34±0.55 21.15±0.42 Feed intake avg/day(g) 815.31±80.54 869.99±109.65 883.45±105.42 Growth avg/day(g) 470.32±9.52 562.06±32.04 596.67±9.98 Feed/Growth(%) 1.73±0.02 1.55±0.07 1.48±0.03 The Effect on Weaned piglet Diarrhea The Effect on The PH in GIT The Effect on the J.V.H.and Crypt depth Items Control group test test J.V.H(m) 431.67±30.03 456.70±22.40 476.44±22.56 Crypt depth(m) 248.51±23.21 244.65±16.15 216.68±13.12 VH/CD 1.74±0.06 1.87±0.04 2.20±0.03
1. With the support of Ocean University of China and Tianjin Agriculture University we use advanced formulas to produce best feeds. Combine with African environment and farming conditions to satisfy farmer's request. 2. Promote fast and efficient growth, enhance Nutrition. To ensure the rapid and healthy growth, greatly shorten the breeding period. Improve the quality of intensive aquaculture; enhance their physique. To minimize the pollution of environment and consumption of water. 3. All feeds make by fish meal, shrimp powder, squid meat extract, soybean meal, yeast powder, bread flour, lecithin, fish oil, seaweed powder, vitamins and minerals after puffing and curing processing, easy digestive absorption, stability in the water, avoid the water polluting, keep a good environment. DIRECTIONS FOR USE: 1. According to growth cycle determine feeding feed type, in order to meet the catfish different growth stages of nutritional requirements. 2. Do "timing, point, quantitative and qualitative" and according to the weather, water temperature, water quality and feeding adjust feeding amount, avoid feed causes too much waste. Water temperature during 20c to 30c: 3-4 times/day; below 20c: 1-2 times/day; Feed rate: 3-5% fish weight for start; 1-2% fish weight for grower; 3. Clear the left feed in time to avoid pollution water. START PERFECT HIGH QUALITY FLOATING MICRO PELLET FOR CATFISH START (20G-50G) START PERFECT is specially designed for starter with weight from 20G to 50G. As starter the catfish have to adapt to the external growing environment and water. START PERFECT use advanced formula to help the starter growing strongly Highly digestible raw material and added vitamin support fish growth and resistance disease. Analysis Size Analysis Size Protein 50% 1.0mm-8.0mm Fat 12% Calcium Total P 1.5% Ash 12% Vitamins Vitamin A: 30.000 IU/KG Vitamin D: 2.700 IU/KG Vitamin E: 350 MG/KG Vitamin CE: 300 MG/KG Digestible coefficients: 90%-95% FAQ: Package Details: 15, 20KG pp or paper bags. 1*20FCL=13MT (floating), 20MT (sinking) 1*40FCL=26MT Place of Origin: China (Mainland) Loading Port: TIANJIN OR QINGDAO PORT
Bakery Raw Material, Dairy Products, Confectionery Raw Materials,Citric Acid ,Malic Acid ,Xanthungum, Acitic Acid ,Bread Improver ,Calcium Proponate, Mazie Starch,Ice Cream.Stabilizer, Pottasium Sorbate , Sorbic Acid, Sucralose ,Aspertame, Flavours.,Colours ,Idacol Colours ,Noodles,Sauce, Yeast,iff Flavour,Ascorbic Acid ,Xanthungum,Pectin, Maltrodextrin,Skimmed Milk Powder ,Dairy Whitner ,Kulfi Stabilizer,ice Candy Stabilizer, Choco Chips , Chocolate Compound ,Vanilla Powder ,Sodium Benzonate,Cocoa Powder, Gelatin,Tutti Fruity Etc.
Bread improver, flour improver, yeast, cake mixes.Export, transportation, consulting
Enzymes in bulk quantities like catalase, lactase, xylanase, amylase, lipase, phytase, glucoamylase, cellulase, phospholipase etc.
Rye flour is both a pleasure and a challenge. It's a pleasure because it produces breads like German, Alpine, Scandinavian, Baltic, Central European and Russian rye bread, as well as French pains de seigle and Italian pane di segale. It's a challenge because, when mixed with water, rye produces a dough that is both slippery and sticky, making it difficult to work with. That's because unlike gluten, which forms long, elastic chains, rye flour forms a viscous gel of complex starches called arabinoxylans. Like gluten in wheat dough, this gel traps baking gases - CO2 and steam. Unlike gluten, however, these complex carbohydrates also break down rapidly in the presence of the enzyme amylase, which occurs naturally in most flours, especially wholegrain. To counter this problem, bakers generally build their breads on a sourdough sponge (which inhibits the amylase activity), or, in the case of low-percentage (30% or less) rye breads, use high-gluten or first clear flour. Nutritionally, rye is rich in fiber, vitamin E, riboflavin, folacin and pantothentic acid. And unusual for a cereal grain, rye contains twice as much of the amino acid lysine as wheat, giving it one of the most complete proteins of all grains. And equally important, rye does all of this with only 75% of the calories, ounce for ounce, of wheat. Rye is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. Rye bread may be a better choice than wheat bread for persons with diabetes. Fiber fights diabetes and cardiovascular disease and promotes gastrointestinal health. Anti-Cancer Activity Equal to or Even Higher than that of Vegetables and Fruits. Substitute some rye flour for wheat flour in your favorite pancake, muffin and bread recipes. We manufacture and constantly sell the next product: Product: Rye flour. Origin: Ukraine. Packing: Paper bags of 1kg/2kg/3kg/5kg (net) and also polypropylene bags 25kg/50kg (net). Private label is possible. Minimum order quantity: 1 20-ft container (23.5 tons net). Payment terms: T/T for smaller orders and L/C for large order. Delivery terms (according to Incoterms 2010): - FCA Ukraine; - DAF Ukrainian border (by rail in covered wagons of 68 tons net); - FOB port Odessa, Ukraine (in 20 ft sea containers); - CFR/CIF any destination city (by trucks). - CFR/CIF any sea port of destination. Inspection: All shipments are to be inspected (SGS), and tested before shipping by a world recognized authority as advised by the buyer. A buyer pays inspection (SGS). We are interested in new customers and long-term cooperation.
Diacetyl Tartaric Acid Esters of Mono  and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60�?? to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index (Conform to GB25539-2010 standard Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) �?�2.0 Ignition residue (W/%) �?�0.5 Pb/(mg/kg) �?�2 Packaging�? Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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. Applications: It can be used for multiple purposes su ch 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 60 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)2 Packaging Aluminized 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Polyglycerol polyricinoleatePGPR Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products. Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores. Opeartion method and dosage The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg. Technical Index Poly glycerol(Dimer, trimer and tetramer glycerol)()75 Poly glycerol(More than Heptamer)( )10 Pb / (mg/kg) 2 Packaging Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg. Storage and transportation: Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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. 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 stru cture. 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 60 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 / mg/kg 2 Packaging Aluminized 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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. 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.�?�¯ï¿½?�¿ï¿½?�½ (2) Put this product into warm water at about 60 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 / mg/kg 2 Packaging Aluminized 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Propylene Glycol Esters of Fatty Acid PGMS Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble emulsifier. Used in pastry margarine, prevent the bread and confect aging, improve its processing performance. Uesd in ice cream, increase dilatability and shape preserving. Used in margarine to improve whipping, and to prevent the oil-water separate. Used for cakes, fried snack foods, complex sauce. Operation method and dosage: The max dosage for fat,oil and emulsified fat products is 10.0g/Kg, The max dosage for milk,dairy products and frozen drink is 5.0g/Kg, The max dosage for cake and fried foods is 2.0g/Kg, Technical index Acid value(Calculated by KOH)/ (mg/g) 4.0 Iodine value(g/100g) 3.0 Free Propylene glycol w/% 1.5 Hydroxide value(Calculated by KOH) / (mg/g)65 Saponification value(Calculated by KOH) / (mg/g)150-190 Soap(Calculated by Potassium stearate) w/% 7.0 Total mono ester content w/% 40 Ignition residue w/% 0.5 Pb / (mg/kg) 2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight: 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60 C to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) 2.0 Ignition residue (W/%) 0.5 Pb/(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *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.
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. Its 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 fin e 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)% 0.0003 Melting Point () 53-58 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60? to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index (Conform to GB25539-2010 standard Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) 2.0 Ignition residue (W/%) 0.5 Pb/(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Bakery ingredients like bread mixes, bread improvers, specialty flour and cake mixes like muffins, sponges, cookies, cream mixes, waffles, brownies .
