Characteristics and Usesï¼? Sulfur and halogen-containing substances as well as some stabilizing agents, pesticnamees and flame retardants might affect the effect of this product. Hence, laboratory test must be conducted before this product is used with the above-mentioned substances.
Chemical name : bis(2, 2, 6, 6-tetramethyl-4-piperidyl) sebacate Molecular formula : c28h52o4n2 Molecular weight : 480.74 Cas no : 52829-07-9 Physical and chemical properties : Appearance and behavior : white crystalline power or granules , odorless Melting/freezing temperature : 80~86¡æ Transmittance : 425nm¡ý98.0% ; 500nm¡ý99.0% Solubility (g/100g solvent , 20¡æ) Solvent Acetone Ethyl acetate Benzene Water Solubility 19 24 46
Uv-3853pp5 Pp carrier 50% hindered amine Cas no(hals).:167078-06-0 Cas no(pp):9003-07-0 Specification: Description:white granule powder Content%:47.5-52.5 Ash:¡ü0.5% Melt point:¡ý28% Transmission:425nm¡ý75% 450nm>=85% Application: Pe:fabric tube, injection molding and rotational molding products. Pp:fabric tube, membrance products and injection molding products. Tpo, polyolifin alloy, hips, abs and asa. Package:20kg carton(pe plastic inside) 20kg/carton, 400kg/pallet
Chemical name : Bis(1, 2, 2, 6, 6-pentamethyl-4-piperidinyl)-sebacate and 1-(methyl)-8-(1, 2, 2, 6, 6-pentamethyl-4-piperidinyl)-sebacate Molecular formula : c30h56n2o4 Chemical structure : Molecular weight : 509 Cas no : 41556-26-7 / 82919-37-7 Physical properties £º Appearance : clear, slight yellow liquid Content of dimer & mono : ¡ý 96% Chroma:2000mg/kg body weight taking orally Use : Uv-292 liquid hindered amine light stabilizer which is widely used to improve the weatherability of a variety of polymers. Uv-292 is highly effective used for a wide range of polymers and applications including polyurethanes, sealants, adhesives, pmma , elastomers, unsaturated polyesters, acrylics, vinyl polymers(pvb, pvc). It¡¯s especially applied in polyurethane , because it has good compatibility in solvent Hindered amine light stabilizer, mainly used in paints and printing ink, especially developed for coating. It¡¯s efficiently provides significantly extended life time. 25kg/plastic drum
INCI Name: BIS-ETHYLHEXYLOXYPHENOL METHOXYPHENYL TRIAZINE Molecular Formula: C38H49N3O5 Molecular Weight: 627.81 Appearance: Light yellow powder Purity: 98% CAS NO.: 187393-00-6 EINECS No.: 223-346-6 Application: cosmetics and skin care products Supplier: ZHENYIBIO Bis-ethylhexyloxyphenol methoxyphenyl triazine is an oil-soluble organic compound that is added to sunscreen to absorb ultraviolet rays. It is a wide-area (broadband) purple Chemicalbook external line absorber with extremely high light stability and can absorb UVB and even UVA. It has two absorption peaks, located at wavelengths of 310 and 340 nanometers. Bis-Ethylhexyloxyphenol Methoxyphenyl Triazine is a broad-spectrum UV absorber that absorbs UVA and UVB and is added to various sunscreen products to absorb UV rays. The protection of UVA is comparable to that of Avobenzene. It has a large molecular weight and is not easily absorbed by the skin; it has strong stability and can also be used as a stabilizer for other chemical sunscreens; it has strong compatibility with other sunscreens.
Product Name: Tetrahydrocurcumin Molecular Formula: C21H24O6 Molecular Weight: 372.41 Appearance: Light Yellow to Yellow powder Purity: 98% CAS NO.: 36062-04-1 EINECS No.: 609-201-3 Supplier: ZHENYIBIO Tetrahydrocurcumin is an antioxidant and skin-whitening ingredient.The interest in tetrahydrocurcumin research is increasing because it is superior to curcumin in its solubility in water, chemical stability, bioavailability, and anti-oxidative activity. Curcumin metabolizes into tetrahydrocurcumin by bacterial enzyme NADPH-dependent curcumin reductase in the intestine.
Product Name: Xanthan Gum Other Name: Yellow adhesive, xanthan gum, xanthomonas polysaccharide Molecular Formula: C8H14Cl2N2O2 Molecular Weight: 241.11496 Appearance: white or light yellow powder Purity: 98.6% CAS Number: 11138-66-2 EINECS number: 234-394-2 Supplier: ZHENYIBIO Xanthan gum is also called Yellow adhesive, xanthan gum, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava. Since its special macromolecule construction and colloidal properties, it is with several functions. It can be used as emulsifier, stabilizer, gel thickener, impregnating compound, membrane shaping agent and others. It is widely applied in various fields of national economy. Xanthan gum is praised as the monosodium glutamate of industry it is the microbial polysaccharide with largest production scale and extremely wide application. Uses: Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05 0.50%.
Other Name: HPR, hydroxypinacolone retinoate serum INCI Name: HYDROXYPINACOLONE RETINOATE Molecular Formula: C26H38O3 Molecular Weight: 398.58 Appearance: Light yellow powder Purity: 10%,98% CAS NO.: 893412-73-2 EINECS No.: 412-073-2 Application: cosmetics and skin care products Supplier: ZHENYIBIO HYDROXYPINACOLONE RETINOATE is a kind of retinol derivatives.It has the function of regulating the metabolism of the epidermis and stratum corneum.It can be anti-aging, can reduce seborrhea, dilute epidermal pigment,to prevent skin aging and prevent Acne, whitening and spot-lightening effects. While ensuring the powerful effects of retinol, it also greatly reduces its irritation. It is currently used for anti-aging and preventing acne recurrence. Vitamin A alcohol derivative (HPR) is a revolutionary form of vitamin A with biopharmaceutical effects. The new HPR component of A alcohol is different from ordinary retinol in that the HPR molecule does not need to undergo metabolic conversion (generally retinol). Two-step transformation is required in the skin) to directly act through agonist receptors. Compared with retinol, it has stronger stability and is less likely to be oxidized and invalidated. It can effectively reduce fine lines and wrinkles, and lighten stains.
UV-5151 is a liquid blend of a hydrophilic 2-(2-hydroxyphenyl)-benzotriazole UV absorber (UVA) and a basic hindered amine light stabilizer(HALS).It has been designed to fulfil high cost/performance and durability requirements of exterior waterborne and solvent borne industrial and decorative coatings. The broad UV absorbance of the used UVA makes it suitable for a wide range of coatings for wood, plastics and metal. The synergistic combination imparts superior coating protection against gloss reduction, cracking, blistering, delamination and color change and provides full substrate protection. Appearance : Viscous amber liquid. Active ingredient, %: 93min. Viscosity at 25 degree: 7000mPa.s max. Density at 20 degree: 1.10 g/cm3 Ash, %: 0.1max. Transmittance: 460nm 95%min. 500nm 97%min. UV-5151 is a universal light stabilizer which can be used in a variety of solvent borne and waterborne industrial and decorative coating systems
UV-5050 is a liquid light stabilizer blend developed specifically for coatings. Its high thermal stability and permanence makes it suitable for coatings exposed to high bake temperatures and/or to extreme environmental conditions. It has been designed to fulfill the high cost/performance and durability requirements of trade sales and industrial coating applications. Its broad UV absorbance allows effective protection of light sensitive substrates such as wood and plastics. Appearance : Viscous amber liquid Viscosity at 25 degree: 10000mPa.s Density at 20 degree: 1.03 g/cm3 Miscibility: UV-5050 is miscible to more than 50% with most commonly used paint solvents.Water solubility is less than 0.01%. UV-5050 is a versatile light stabilizer which can be used in a wide variety of clear and pigmented coating systems, based on water-borne or solvent-borne paint technology. Its use is especially recommended for clear and light pigmented coatings in applications
Bismuth citrate: Potassium citrate is colorless or white crystal or crystalline powder, odorless, taste salty, easy deliquescence, readily soluble in water or glycerin, almost insoluble in ethanol. Potassium citrate will melt and decompose when heated to 230�°C. Potassium citrate having light hygroscopic property and ease to dissolve in water, slowly in glycerine, but not in alcohol. Potassium citrate has a salty cool taste. Applicatipon Sodium malate is used for processing and preparation of drinks, wine, fruit juice, also used in the manufacture of candy, jam, etc., and has antibacterial and antiseptic effect on food. It can also be used for pH adjustment of yoghurt fermentation, in addition to tartrate in wine brewing. 1) Used as stabilizer and pH buffer, etc. 2) Can be used for all kinds of food, according to the production needs ofappropriate use 3)Can be used to control uric acid or cystine from or kidney stones, used to preventand treat hypokalemia and white crystal or crystalline powder alkalized urine
Glucose syrup Glutose Syrup is made from refined starch by biochemical technology.The concentration is more than 50% of maltose. High Fructose Syrup is derived from high quality corn starch through hydrolysis by enzyme preparation,reaction by isomerase,refining,the content of fructose is more than 42%.For human health, it is one of nutrition supplements and can be absorbed easily. It is also with better taste than sucrose,high osmosis and can maintain moisture well. 1. In beverages, beers and dairy products It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products. 2. In Bakery Food Industry It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry. 3. In other food industry It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles. 4. In confection industries
Product Code : 2klo00nt Product Name : Kaffir Lime Oil Description : Kaffir Lime Oil Is Extracted By Steam Distillation From Leaves Of Citrus Hystrix Country Of Origin : Indonesia Common Name : Jeruk Purut (indonesia), Kaffir Lime (english) Botanical Name : Citrus Hystrix Plant Part : Used Leaves Cas# : 91771-50-5 Fema# : N/a Analytical/physical : Odor Sweet And Fresh Color/appearance : Clear Light Yellow Oil Specific Gravity : At 20oc 0.850 - 0.870 Refractive Index : Nd20 1.440 - 1.460 Optical Rotation : (-)15o To (-)5o Solubility Soluble : In 90% Alcohol (1:0.5 Clear) Compound Citronellal : Min 70% Flash Point : 72 Oc Method : Food Chemical Codex (fcc) Packaging : Drum Steel Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature : 20 - 32oc Keep in tighly closed container Keep in dry and airy place with no direct sunlight exposure
A superior-quality soluble type metal working emulsifier additive Free of amine, nitrite and phenol specially formulated to provide exceptional emulsion stability, anti-corrosive and rust preventive properties. It is recommended for more severe application for both ferrous and non-ferrous metals. Also recommended for both ferrous and non-ferrous metals, for Aluminum, stainless steel, mile steel and castings. Stable with 800ppm Hardwater
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil : (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA METHODS : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments
Product Code : 1BPW03ST Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative Methods : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description 100 % ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper nigrum L Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (Cfu/50g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1BPW04NS Product Name : Black Pepper Whole ASTA 570 G/L Non Steam Sterilized Description : Pure genuine whole black pepper, dried green berries of Piper Nigrum L. : a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA Methods : Testing Methods Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code 1BPW04ST Product Name Black Pepper Whole ASTA 570 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) Max. 1.0 Bulk Density (g/L) Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
