We are suppliers of Long, Medium, Short Kidney beans and others of all sizes. We distribute White Kidney beans, Vanilla Bean, Green mung beans, Green mung beans, Black kidney beans, Red kidney beans, Light speckled kidney beans, Roast soybean powder, Steam Soybean powder, Alpha corn, Steam rice, Soybean, Buckwheat, Roast soybean, Roast corn, Roast buckwheat, , Small red beans, Naked green mung beans.
Our Company is a prestigious company with a good reputation to suite all customer`s across the world and we look forward to providing good quality products and we will offer at very good price as our prices are 100% NEGOTIABLE.
EU Classification Milk in powder, no sugar or other sweetening matters added.
Fat content < 1.5%, protein on fat free dry matter > 34%, moisture <5%.
Code 0402.10.19.90
Packing Multiwall paperbags with poly inner of 25,0 KGs net each / Big Bags
1000kg
Specification In accordance with the standard of Codex Alimentarius
Description Non fat dry milk is the product resulting from the removal of fat and water
from milk and contains the lactose, milk proteins and milk minerals in the
same relative proportions as in the fresh milk from which it was made .
Physical Specifications
Colour Off white
Titratable Acidity Max. 0.15
Scorched Particles Max. Disc B (15.0 mg)
Non dairy creamer is white or creamy powder dried by spray with excellent fluidity and stability. It is designed for rapid direct dispersion into hot consumer use beverages such as instant coffee, black tea, milk tea, cereal, seasoning & soup and infant formula. It can not only improve the color of coffee and tea, but also can make the taste flavor smoothness.
Reference materials for our dearest customers to save time to choose products u need:
Non-dairy creamer for coffee Fat 20%-60% Protein: 2.0%-5.0%
Non-dairy creamer for formula milk Fat 35%-80% Protein 2.0%-4.5%
Non-dairy creamer for milk tea Fat: 28%-50% Protein 2.0%-5.0%
Non-dairy creamer for ice cream Fat 27%-80% Protein: 2.0%-6%
Non-dairy creamer for cereal Fat 25%-50% Protein:1.5%-4.5%
Non-dairy creamer for bakery food Fat 30%-80% Protein:1.2%-5%
A. For coffee:
1, To modify color of coffee by its excellent whitening powder and make coffee softer;
2, To restrain bitterness of coffee;
3, To add a smooth, rich sense to coffee;
B. For Milk Tea:
1, To add a smooth, rich and natural creamy taste to tea without artificial essence;
2, To restrain bitterness of tea and cover possible odd taste;
3, To modify color of tea to make it glitter;
C. For cereal:
1, whiten soup and increase its thickness;
2, improve soup sense and make it more delicious;
3, decrease costs of products in some extent;
D. For Baking:
1. improve texture of baking products
2. improve physical property of paste and make it more operable
3. avoid aging of baking and prolong its shelf life
F. For bubble tea, oatmeal, ice cream, cakes etc
1. make the structure of cakes exquisite and increase
2. sweet milk fragrance
Our Services
1.Before shipping,sample is available.
2.Various products models for different usages for you to choice,both high and medium-lower class.
3.Several package specification:25kg/bag,20kg/bag,1kg/bag,250g/bag,40g/bag,15g/bag.With photo before shippment.
Agar agar is a gelatin that comes from a seaweed and has the power to thicken liquids in the form of a very nutritious gelatin.
The word agar comes from Malay and means jelly or jelly, it was called agar agar because as usual, when you repeat the word twice more emphasis is given. It is a colorless and insipid substance that absorbs water in amounts of 200 and 300 times its weight.
Due to its high capacity to absorb water, it swells on contact with it, and produces a viscous solution that turns into a very firm gelatin when it boils.
Agar agar is a good alternative for vegetarians since normal gelatins are made from animal bones and tendons and agar is a 100% natural gelatin.
Agar agar is very beneficial for health because it provides calcium, magnesium, potassium, sodium, iron, phosphorus and iodine, among other trace elements. It also has many other benefits such as:
It helps eliminate waste from the stomach and intestine.
Regulates constipation
It lowers cholesterol and triglycerides, thanks to its depurative property, manages to drag its excess, preventing it from entering the blood.
Regulates sugar levels.
Ideal in diets to lose weight due to its high satiating power and low caloric intake.
How To Use :
It can be used in replacement of regular gelatin, however bear in mind that it is a gelatin of vegetable origin with a gelling power ten times higher than that of regular gelatin.
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, packing of desiccated coconut.
End Of Use :-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 3% max
FFA : 0.5% max
Fat content : 60% min
SO2 : 100ppm max
Ecoli & Samonella : negative.
Natural white, free from foreign matter.
Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Contact us for More Inquiry
2677 Agar Agar Powder For Microbialculture Medium Suppliers
Short on time? Let Agar Agar Powder For Microbialculture Medium sellers contact you.
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, packing of desiccated coconut.
End Of Use
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture: 3% max
FFA : 0.3% max
Fat content: 62% min
SO2 : 100ppm max
Ecoli & Samonella: negative.
Natural white, free from foreign matter.
Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, packing of desiccated coconut.
End Of Use :-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 3% max
FFA : 0.3% max
Fat content : 62% min
SO2 : 100ppm max
Ecoli & Samonella : negative.
Natural white, free from foreign matter.
Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, packing of desiccated coconut.
End Of Use :-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 3% max
FFA : 0.3% max
Fat content : 62% min
SO2 : 100ppm max
Ecoli & Samonella : negative.
Natural white, free from foreign matter.
Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Contact us for More Inquiry
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of a microorganism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, the packing of desiccated coconut.
End Of Use:-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 5% max
FFA : 0.3% max
Fat content: 62% min for high fat and 30 % +/- 5 % for low fat
SO2: 100ppm max
E-coli & Salmonella: negative.
Natural white, free from foreign matter.
Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Contact us for More Inquiry
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, the packing of desiccated coconut.
End Of Use:-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 3% max
FFA : 0.3% max
Fat content: 62% min for high fat and 30 % +/- 5 % for low fat
SO2: 100ppm max
E-coli & Salmonella: negative.
Natural white, free from foreign matter.
Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor
Contact us for More Inquiry
Removal of coconut husk,
Removal of coconut shell,
Removal of thick brown coconut skin,
Washing of white coconut meat to remove foreign material,
Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life,
Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut,
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
Finally, the packing of desiccated coconut.
End Of Use:-
Fillers inside Chocolate Bars
Ingredients in biscuits, Toffees, and Chocolates
Cake Decorations
Baking Industry
Snacks
Frozen Food Industry, Ice Cream
Specification:
Moisture : 3% max
FFA : 0.3% max
Fat content: 62% min for high fat and 30 % +/- 5 % for low fat
SO2: 100ppm max
E-coli & Salmonella: negative.
Natural white, free from foreign matter.
Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor
Contact us for More Inquiry
Plant tissue agar is used as a gelling agent for plant tissue growth and in vitro reproduction. The extraction of seaweed is processed using a unique method that can eliminate any residues of acids, salts, bleaches, and pathogens commonly used in the production of agar. It does not react with sulfates or nitrogen-containing compounds, thus providing stable and long-lasting nutritional support in a sterile environment.
Application scpe:
Micropropagation technology
In vitro plant culture
Genetic engineering in plant research
It can be applied in the production of jam and similar products, offering excellent gelation and elasticity. It provides high transparency,good relative permeability, and reusability, making it an excellent colloid for making jams.
Advantages of application:
1.Enhance platability, retains a firm texture but not sticky.
2.Nowater-shedding,highlyacid-resistant, and effectively extends the product's shelf life.
3.Easy to spread and has good adhesive properties.
Improves the stability and texture of room- temperature yogurt, making the final product smooth and delicate. It enhances the product's stability during the heating process.
Advantages of application:
1.Fresh and smooth texture.
2.Strong flavor release.
3.Prevents whey separation in the product, extending the product's shelf life.
Red chilli powder specifications can vary based on quality, processing, and industry standards (food, pharmaceutical, or industrial). Below are the general specifications for red chilli powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Bright red to deep red (depends on variety and processing)
Odor & Taste: Characteristic pungent smell and spicy taste
Particle Size:
40 Mesh (Coarse)
60 Mesh (Medium)
80-100 Mesh (Fine)
Moisture Content: Max 8-12%
Bulk Density: 0.40 - 0.80 g/ml
Extraneous Matter: Max 1%
Chemical Properties:
Capsaicin Content: 0.2% - 2% (depends on variety)
ASTA Color Value: 80-200 (higher value indicates better color)
Total Ash: Max 8%
Acid Insoluble Ash: Max 1.5%
Crude Fiber: Max 30%
Non-Volatile Ether Extract (Oleoresin): 12-18%
Pungency (Scoville Heat Units - SHU):
Low Pungency: 500 - 5,000 SHU
Medium Pungency: 5,000 - 15,000 SHU
High Pungency: 15,000 - 100,000+ SHU
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins:
B1: Max 5 ppb
Total (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals: Below permissible limits (Pb < 2 ppm, Cd < 1 ppm, As < 1 ppm)
Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent
AGAR-AGAR (also called agar-agar, agar flake, kanten) is a pure natural polysacchaide hydrophilic gel extracted from red algae in the sea. It has an unique solidifying function in food application. Its features are to form considerably stable gel even when the concentration is as low as 1%, to form gel naturally without any other food additives and to improve evidently food quality.
Food Industry: Agar-Agar can function as coagulant, thickener, stabilizer, suspending agent, preservative, emulsifier and so on. It can be applied in yogurt, soft candy, jelly, mutton soup, can, ham meat, beverages, ice cream, frozen food, dessert, jam, pudding, rice porridge, dried cheese, baked goods, etc.
Daily Chemical Industry: Toothpaste, cosmetics, air freshener, mask, skin cream, moisturizing water, shampoo, hair gel, etc.
Building Industry: All kinds of waterproof, leakproof paint and advanced emulsion paint.
Pharmaceutical Industry: Capsule, tablet disintegrating agent, dental model, etc. Agar-Agar is rich in oligosaccharide and starch sulfuric acid ester, which has the function of reducing fat. It has protective effect on hypertension and hyperlipidemia to a certain extent.
Biochemical Engineering Industry: It is used as a bacterial carrier, microbial carrier, agarose gel electrophoresis, etc.
AGAR-AGAR (also called agar-agar, agar flake, kanten) is pure natural polysacchaide hydrophilic gel extracted from red algae in the sea. It has an unique solidifying function in food application. Its features are to form considerably stable gel even when the concentration is as low as 1%, to form gel naturally without any other food additives and to improve evidently food quality.
Food Industry: Agar-Agar can function as coagulant, thickener, stabilizer, suspending agent, preservative, emulsifier and so on. It can be applied in yogurt, soft candy, jelly, mutton soup, can, ham meat, beverages, ice cream, frozen food, dessert, jam, pudding, rice porridge, dried cheese, baked goods, etc.
Daily Chemical Industry: Toothpaste, cosmetics, air freshener, mask, skin cream, moisturizing water, shampoo, hair gel, etc.
Building Industry: All kinds of waterproof, leakproof paint and advanced emulsion paint.
Pharmaceutical Industry: Capsule, tablet disintegrating agent, dental model, etc. Agar-Agar is rich in oligosaccharide and starch sulfuric acid ester, which has the function of reducing fat. It has protective effect on hypertension and hyperlipidemia to  certain extent.
Biochemical Engineering Industry: It is used as a bacterial carrier, microbial carrier, agarose gel electrophoresis, etc.
