Sodium Fluoride(Cas:7681 49 4) Suppliers and Manufacturers

Basic information Chemical Description: Sodium Bicarbonate Chemical Name: Baking Soda, Bicarbonate of Soda CAS number: 144-55-8 Chemical Formula: NaHCO3 Molecular Weight :84.01 Solubility : Easy dissolvable in water, (8.8% at 15 and 13.86% at 45 )and the solution is weakly alkaline, Insoluble in ethanol. Sodium Bicarbonate :99.0%-100.5% Appearance: White crystalline powder odorless, salty. HS Code: 2836300000 Yearly output: 100,000TONS Quality Index: Quality Standard: GB 1886.2-2015 Product name: sodium bicarbonate food grade ITEMS SPECIFICATIONS Total alkali content(As NaHCO3) ,w% 99.0-100.5 Loss on drying,w % 0.20%max PH value(10g/l water solution) 8.5max Ammonium Pass the test Clarify Pass the test Chloride,(as Cl),w% 0.40max Whiteness 85.0min Arsenic(As) (mg/kg) 1.0max Heavy metal (as Pb)(mg/kg) 5.0max Package 25kg ,25kg*40bags,1000kg jumbo bag or according to customer's request

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

Product Name: Perfluorobutanesulfonyl Fluoride CAS No: 375-72-4 Molecular Formula: C4F10O2S Molecular Weight: 302.09 Molecular Structure: Appearance: Colorless transparent liquid purity: 99%min Application 1.For the synthesis of fluorocarbon surfactants, fluor pesticides, dyes, polycarbonate processing dispersants, etc. 2.Antibacterial synergist.

As Per Requirements Of Clients

Sodium Acetate Anyhdrous-99% Sodium Acetate Trihydrate Crystal-99% Packing: 25 Kg HDPE BAGS

Grade: 1. Carbon Black PL330J 2. Carbon Black PL330C 3. Carbon Black PL330C 4. Carbon Black PL550C 5. Carbon Black PL550B 6. Carbon Black PL550C 7. PL660B Beads 8. Carbon Black P330 9. Carbon Black P550 10. PL772B Beads Purity: 1.OAN (ml/100 gm) >90 2.OAN (ml/100 gm) >90 3.OAN (ml/100 gm) >95 4.OAN (ml/100 gm) >100 5.OAN (ml/100 gm) >100 6.OAN (ml/100 gm) >100 7.DBP No (OAN) (cc/100 gm) >100 8.DBP No (OAN) (cc/100 gm) >100 9.DBP No (OAN) (cc/100 gm) >105 10.DBP No (OAN) (cc/100 gm) >90 Actual price will be provided after your enquire.

1.Silica Quartz Ore Purity: 98% available 2.Silica Quartz Powder Purity: 99.9% available 3.Silica Lumps Purity: 99% available

Red Onion As per your required size and packing. CIF price depends on the order quantity and availability of vessels.

Magnesium Chloride Flakes (MGCL2.6H2O) Packing:25 Kg HDPE Bag As per the order quantity and availability of the vessel, we'll provide you CIF price.

Calcium Chloride Powder-74% CaCl2 92% CaCl2 94% We will provide the CIF price as per your order quantity.

Food Grade--94-96%

LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.

CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.

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

Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. Milk is first heated (pasteurizing) to 85�°C and held for 12 minutes. 2. Add 2% to 20% of LAS 4NF based on the Protein Content of the Milk to the pasteurized milk and stir slowly to ensure full dissolving at 80C. 3. LAS 4NF itself contains coagulant. If necessary add coagulant as per the costumer requirement slowly to the milk by slow stirring, maintaining the temperature at 70�° C. 4. Keep Slow stirring for complete separation of solids and whey. (Indication: Whey will turn to light green color and small lumps of solids will settle down) 5. The whey water is filtered through a fine mesh of muslin cloth. The separated particles remain in muslin cloth and it is held in hoofer. 6. Apply pressure on the covered solid spread evenly on hoofer, with a flat lid in lay till water droplets stop. 7. Then the Paneer is pre-cooled in pure water at room temperature for 10 mins or till the external sides can be held in hand water for 10 mins , then dip in chilled water for 4 hours. DOSAGE Use 2 to 20% of LAS 4NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 4NF need to be used.

Sodium Propionate, E281, CAS no.137-40-6, a white crystalline solid or powder that is the sodium salt of propionic acid. Sodium Propionate manufacturing process via chemical synthesis of propionic acid and sodium carbonate or sodium hydroxide as raw materials. Sodium Propionate is used in the food and beverage industry as a preservative. It prevents the growth of mold and some bacteria, thereby prolonging the shelf life of packaged baked goods. Used as a mold inhibitor in bakery products, such as breads, yogurts, soups, drinking yogurts, canned vegetables, etc. As an experienced Sodium Propionate manufacturer and supplier, we has been supplying and exporting Sodium Propionate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Propionate powder Specification Product Sodium Propionate CAS 137-40-6 INS 281 Structure Molecular formula C3H5NaO2 Properties White crystals, particles or crystalline powder;Odorless or slightly ethyl butyrate smell.1g of this product can be dissolved in 1ml of water,25 or 24 ml of ethanol. Quality Specification Standard Item GB25549-2010 BP2012 FCCV USP35 EP7.0 Content dry basis 99.0%~100.5% 99.0%~101% 99.0%~100.5% 99.0%~100.5% 99.0%~101% Loss on drying (Vol. 4) 1.0% 0.5% 1.0% 1.0% 0.5% Water-insoluble matter Clear, olorless Clear, olorless PH 10 7.8~9.2 7.8~9.2 As(as As203) 3 mg/kg Heavy metals (as Pb) 4 mg/kg 10ppm 2 mg/kg 0.001% 10ppm Fe 0.003% 10ppm 0.003%10ppm Alkalinity (Na2CO3) passed test 0.15% passed test

Sodium Citrate, E331, CAS no.68-04-2, the sodium salt of Citric Acid, also called trisodium citrate, colorless crystals or white crystalline powder soluble in water. Sodium Citrate used as a food additive, usually for flavor or as a preservative. Along with other salts of citric acid, such as Magnesium Citrate, Calcium Citrate and Potassium Citrate. As an experienced Sodium Citrate manufacturer and supplier, we has been supplying and exporting Sodium Citrate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Citrate Specification ITEM STANDARD CHARACTERISTIC WHITE CRYSTAL POWDER IDENTIFICATION PASS TEST APPEARANCE OF SOLUTION PASS TEST ALKALINITY PASS TEST LOSS ON DRYING 11.00-13.00% HEAVY METALS NOT MORE THAN 5PPM OXALATES NOT MORE THAN 100PPM CHLORIDES NOT MORE THAN 50PPM SULPHATES NOT MORE THAN 150PPM PH VALUE (5% AQUEOUS SOLUTION) 7.5-9.0 PURITY 99.00-100.50% READILY CARBONISABLE SUBSTANCES PASS TEST PYROGENS PASS TEST ARSENIC NOT MORE THAN 1PPM LEAD NOT MORE THAN 1PPM MERCURY NOT MORE THAN 1PPM

Sodium Caseinate, E469, CAS no.9000-71-9, protein-rich milk derivative. It supplies essential amino acids, carbohydrates, sodium, calcium, and phosphorus. Sodium Caseinate is an excellent emulsifier and thickening agent that is commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, contribute to the uniform distribution of the various ingredients in the food processing, and improve the texture and taste of food. It is often used in bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy, fast food, meat and seafood products. As an experienced Sodium Caseinate manufacturer and supplier, we has been supplying and exporting Sodium Caseinate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium Caseinate Specification ITEMS STANDARD Appearance Creamy Powder Content % 90.0 Moisture % 6.0 Mold g 10 PH 6.0-7.5 Fat % 2.00 Ash % 6.00 Viscosity Mpa.s 200-3000 Solubility % 99.5 Total Plate Count 30000/G Pathogenic Bacteria Negative E.coil Not available at 0.1g Salmonella Not available at 0.1g