CAS.144-55-8 Sodium bicarbonate can be used in the production of acid base fire extinguisher and foam fire extinguisher, in the rubber industry sodium bicarbonate can be used in rubber, sponge production. Sodium bicarbonate can be used as a flux for casting steel ingot in metallurgical industry. In the machinery industry, sodium bicarbonate can be used as a casting steel (foundry) sand molding aid. In the printing and dyeing industry, sodium bicarbonate can be used as dyeing printing fixing agent, acid-base buffering agent, fabric dyeing and finishing rear treatment agent; Baking soda is added to dyeing to prevent the yarn from producing colored flowers. It can also be used as a detergent for wool. In food processing, sodium bicarbonate is one of the most widely used osteoporosis agent, used in the production of biscuits, bread, etc., but after the action will remain sodium carbonate, too much use will make food alkalinity is too large and lead to bad flavor, yellow brown color. Is the producer of carbon dioxide in soda drinks; It can be combined with alum to form alkaline baking powder, and can also be combined with soda ash to form civil stone base. It can also be used as a butter preservative. In vegetable processing can be used as fruit and vegetable color agent. Adding about 0.1%~0.2% sodium bicarbonate when washing fruits and vegetables can make the green stability. When sodium bicarbonate is used as a treatment agent for fruits and vegetables, it can increase the pH value of fruits and vegetables, improve the water holding capacity of proteins, promote the softening of food tissue cells, and make astringent ingredients dissolve out. In addition to sheep milk to mutton, the use of 0.001%~0.002%. Sodium bicarbonate can be used for agricultural seed soaking, but also can make up for the shortage of lysine content in feed, sodium bicarbonate dissolved in a small amount of water or mixed into concentrate for cattle feeding (add appropriate amount), can promote the growth of cattle, but also can significantly improve the milk yield of cows. Sodium bicarbonate can be used as a pharmaceutical raw material, used in the treatment of excessive stomach acid, metabolic acidosis, also can alkalize urine to prevent uric acid kidney stones. It can also reduce the renal toxicity of sulfonamide drugs, prevent hemoglobin deposition in renal tubules during acute hemolysis, and treat the symptoms caused by excessive stomach acid. Intravenous drip has non-specific therapeutic effect on barbiturates, salicylic acids and methanol poisoning. However, it is forbidden to be used for gastric lavage in case of swallowing strong acid poisoning, with large amounts of injection, renal insufficiency or long-term application, arrhythmia, muscle spasm, pain, abnormal fatigue and weakness, slow breathing, bad oral odor, frequent urination, urgency of urination, persistent headache, loss of appetite, nausea, vomiting, etc.
HDMS-MSXT4200 If you have demand, you can contact me at any time. We will reply you as soon as possible. This is our contact information: +86 16632060421. Welcome to inquire. The product introduce�¯�¼? The ultrasonic cutting machine is a device that uses wave energy for cutting and processing to achieve the purpose of cutting food. When the cutting knife is making ultrasonic vibration, the friction resistance is very small, so it does not need a sharp blade and great pressure when cutting. And will not cause the cutting material to collapse and damage. The cutting surface is smooth and neat, and the cut material is not easy to stick to the blade. The ultrasonic blade can be used to cut fresh and delicate baked products. It avoids the time and cost of processing frozen products before segmentation. It can also complete the cutting work with high standards for foods that cannot be cut by traditional cutting machines, especially for frozen, viscous and elastic materials. The machine is equipped with servo driven conveyor and multi axis cutting head, which can cut round cakes into wedge-shaped pieces or whole cakes into square, rectangle, triangle, diamond, parallelogram, hexagon and other shapes. Advantages of ultrasonic food cutting machine: 1.Realize friction free and pressure free cutting mode, with neat and smooth section, no deformation, no slag dropping and no color mixing. 2. The machine adopts titanium alloy blade, which is completely inert and durable. It is not easy to stick the blade during cutting, and is suitable for cutting sticky and elastic food, multi-layer sandwich cake, etc. 3.The cutting range is wide, such as mousse cake, Swiss roll, dough, egg tarts, candy, cheese, butter, sandwiches, pizza, bread, biscuits, chocolate, pies, nougat, sesame sugar, Shaqima, Napoleon, thousand layer cake, pudding cake, brownie, rice cake, jujube cake nut food, baked food, various cakes, soft, crisp, sticky food, etc. 4.The cutting mode is rich, one machine can be used for many purposes, and different shapes can be set, such as round, square, triangle, diamond, roll, sheet, strip, block, etc. 5.This model is equipped with a knife washing slot, which can adjust the interval time of knife washing and automatically wash knives. 6.This model is equipped with safety grating to ensure the safety of operators. 7.The machine is easy to operate and can be operated by anyone. It can cut automatically to reduce the use of labor and greatly save labor costs. 8.The machine is stable in working condition, suitable for continuous working for a long time, and its working efficiency is greatly improved. 9.Siemens servo control features high durability, low failure rate, accurate positioning and minimal error during cutting. 10.The machine can automatically position and cut products to improve production efficiency. 11.The ultrasonic food cutting machine can be customized according to the needs of customers.
Bread improver, instant dry yeast, flour improver, anti fungus & cake mixes..Export
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 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
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. 1. Used in pastry margarine, prevent the bread and confect aging, improve its processing performance. 2. Uesd in ice cream, increase dilatability and shape preserving. 3. Used in margarine to improve whipping, and to prevent the oil-water separate. 4. Used for cakes, fried snack foods, complex sauce.
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. 1. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. 2. 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. 3.Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. 4. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
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.
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. 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
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.
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 %
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. (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)
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.
Fast hydration Guar Gum (Ind grade) is specially modified to hydrate quickly and easily in water. It's like regular guar gum, but it quickly dissolves in water and is natural water-soluble chemical. It is a versatile ingredient and can be used in a wide variety of industries such as food, pharmaceuticals, etc. Advantages: 1. Faster Dispersion 2. Decreased Use of Energy: Thereâ??s no need for continuous stirring or heating anymore. 3. Better Consistency 4. Versatility: Can be used in variety of temperatures and conditions.
Industrial grade Guar Gum comes in different viscosity and specs that makes it outstanding qualities for a wide range of industrial uses, guaranteeing effectiveness and reliability. It can be used in paper industry, mining industry, oil and gas drilling, textile industry, and many more. Advantages: 1. Decreased use of water in several industrial operations. 2. Better waste management as a result of lesser spills and dust particles. 3. Economical substitute for stabilizers and natural thickening agents made of synthetic materials. 4. Biodegradable and non-toxic substance.
Soya full-fat flour is an excellent thickening agent with multiple health benefits. It is used to form gravy, soups, and sauces. It also improves the texture of the food items significantly. Soybean flour is a perfect ingredient and base material for breakfast cereals, snacks and appetizers, and energy bars. It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods. It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs.
Soy protein isolate (SPI) is made from defatted soy meal by removing most of the fats and carbohydrates and contains more than 90% protein.Soybean protein isolates are full-value protein food additives having protein content of more than 90% and are used mainly in food products. About twenty different amino acids are present in soybean protein isolates including all the essential amino acids. It can replace animal protein. Soybean protein isolates can be used in meat products, minced meat ham sausages, emulsified sausages, surimi and other sea foods, quick-frozen prepared products and tumbled products.
Applications: 1. Meat products: The addition of soy protein isolate in meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. 2. Dairy products: Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. 3. Pasta products: adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve the color of the skin and extend the shelf life; adding 2~3% protein isolate when processing noodles can reduce the breakage after boiling. 4. Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods.
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel of soybeans yields 48 lbs. of soybean meal. As a concentrated source of protein, energy, and essential amino acids in one palatable package, soybean meal offers unsurpassed feeding value for various species. In fact, it has become the gold standard by which other protein sources are measured and priced.
Guar Korma is a bi-meal product obtained after processing of guar seeds. The processed Guar Korma is usually rich in proteins and carbohydrates and thus forms a good high protein food for animals, cattle and poultry. During the split manufacturing process, husk & germ are obtained. Guar meal korma is primarily used as an important raw material in the production of animal feeds, especially for cattle, fish, poultry, swine, etc. The processed form of this product is suitable to feed animals and it suits better than the one in unprocessed condition. It helps to fatten cattle in short time period.
Guar meal churi is widely used as a protein supplement in cattle feed. It provides essential amino acids and contributes to the overall protein content in the diet of cattle. Poultry Feed: Guar meal churi is used in poultry feed formulations to enhance the protein content. Applications: 1. Cattle Feed: Enhances overall well-being and milk productivity. 2. Poultry feed: Promotes growth and egg production. 3. Fish feed: Gives fish the vital nutrients they need to stay healthy. 4. Swine feed: Encourages the development of lean meat and quick growth. 5. Pet Food: Boosts pet foodâ??s nutritious content.
