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
Because of its unique properties, xanthan gum has been widely used in more than a dozen fields, such as food, petroleum, medicine, daily chemical industry, etc. Its high degree of commercialization and wide range of application make any other microbial polysaccharide unmatched. 1, food: many foods are added to Xanthan gum as a stabilizer, emulsifier, suspension agent, thickening agent and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its false plasticity can ensure good taste, so it is widely used in salad dressing, bread, dairy products, frozen food, drinks, condiments, brewing, candy, pastry, soup and canned food. In recent years, people in more developed countries often worry that the calorific value of food is too high and will make them fat. Xanthan gum can not be directly degraded by the human body to dispel people's concerns. In addition, it was reported in that xanthan gum was the most effective anticancer agent among eleven food additives tested in comparison. 2, daily chemical industry: Xanthan gum molecules contain a large number of hydrophilic groups, is a good surface active substance, and has antioxidant, prevent skin aging and other effects, therefore, almost the vast majority of high-grade cosmetics are xanthan gum as its main functional components. In addition, xanthan gum can also be used as a substance of toothpaste thickening and shaping, reducing the surface wear of teeth. 3. Medical aspects: Xanthan gum is a functional component in microcapsule drug materials, which is currently hot in the world, and plays an important role in controlling the slow release of drugs. Due to its strong hydrophilicity and water retention, there are many specific medical applications, such as the formation of a dense water film, thus avoiding skin infection; Relieve thirst after radiotherapy. In addition, Li Xin and Xu Lei have written that xanthan gum itself can significantly enhance the humoral immune function of mice. 4, industrial and agricultural applications: in the petroleum industry, due to its strong pseudoplasticity, low concentration of xanthan gum (0.5%) aqueous solution can maintain the viscosity of drilling fluid and control its rheological properties, so in the high-speed rotation of the bit site viscosity is very small, save power; High viscosity is maintained in the relatively static borehole area to prevent wall collapse. And because of its excellent salt resistance and heat resistance, it is widely used in Marine, high salt zone and other special environment drilling, and can be used as oil recovery agent, reduce dead oil areas, improve oil recovery rate.
HDMS-LSX600P If you have demand, you can contact me at any time. We will reply you as soon as possible. . Welcome to inquire. The product introduce: The ultrasonic cutting assembly line uses ultrasonic energy for cutting and processing equipment to achieve the purpose of cutting food. The ultrasonic vibration of the cutting knife makes the friction resistance very small. It does not require a sharp blade and great pressure when cutting. and will not cause the edge collapse and damage of the cutting material. The cutting surface is smooth and neat, and the cut material is not easy to stick to the blade. For food that cannot be cut by traditional cutting machine, it can also complete cutting work with high standards, especially for frozen, viscous and elastic materials. The machine is designed as a servo driven conveyor belt through system, servo blade actuator, ultrasonic cutting system, interlocking safety protection device, and it is easy to clean. Realizing automatic and continuous cutting. The ultrasonic food cutting line can be used independently or connected to the production line. Advantages of ultrasonic food cutting assembly line: 1. Ultrasonic cutting reduces friction, with fine incision, no debris, no deformation, no cross color, and smooth and beautiful cutting surface. 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. There are many choices for cutting mode, such as sheet, strip, roll, block, etc. 5. The machine can realize continuous cutting, fast cutting speed, automatic and intelligent operation, and save labor costs. 6. The machine can be used as a stand-alone or embedded solution, with dual choices. 7. The machine is stable in working condition, suitable for long time continuous work, and has high working efficiency. 8. In the process of machine cutting, the food to be cut is moved in parallel or in parallel order, which reduces the downtime. 9. Siemens servo control, high durability, low failure rate, accurate positioning, and minimal error in the cutting process. 10. The machine is equipped with sensors to position and cut the products to improve production efficiency. 11. The machine can match a variety of specifications, which can be customized according to customer requirements.
If you have demand, you can contact me at any time. We will reply you as soon as possible. Advantages of ultrasonic food cutting assembly line: 1. Ultrasonic cutting reduces friction, with fine incision, no debris, no deformation, no cross color, and smooth and beautiful cutting surface. 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. There are many choices for cutting mode, such as sheet, strip, roll, block, etc. 5. The machine can realize continuous cutting, fast cutting speed, automatic and intelligent operation, and save labor costs. 6. The machine can be used as a stand-alone or embedded solution, with dual choices. 7. The machine is stable in working condition, suitable for long time continuous work, and has high working efficiency. 8. In the process of machine cutting, the food to be cut is moved in parallel or in parallel order, which reduces the downtime. 9. Siemens servo control, high durability, low failure rate, accurate positioning, and minimal error in the cutting process. 10. The machine is equipped with sensors to position and cut the products to improve production efficiency. 11. The machine can match a variety of specifications, which can be customized according to customer requirements. FAQ 1. About product quality All our machines are manufactured in strict accordance with ISO standards and have obtained CE export certificate. 2. Manufacturing time Manufacturing time for regular orders is 15-20 days; If it is customized, it will take 20-30 days. 3. Transport Machines are usually transported by sea, train or air, and we would like to help our customers find the best way to transport them. 4. Terms of payment We accept T/T or L/C. The terms of payment are 50% down payment and 50% payable before shipment. 5. About after-sales service We provide after-sales service, if you have any questions, please contact us at the first time, our technical staff will provide professional support. 6. About machine operation Each machine comes with a user's manual, or you can contact us via video or online instruction.
About Product: Pickles and chutneys add to the palatability of meals and snacks and enjoyable. Pickles gain Importance in the Asian Countries menu. Pickles are made from various vegetables like Lemon, Mango, Green chillies, Carrot, Mix Vegetables Pickle, Green Chilli Chatini etc. Preservation of fruits and vegetables is an old art and a variety of these products are made in the Asian homes. However, the taste and method of preparation differs from though the basic principle of pickling by curing of vegetables by salting, Curdle with vinegar oil and spices with traditional contemporary formula. The two versions of pickles are: - Pickles with garlic flavour Pickles without garlic flavour Both the versions of pickles are consumed along with staple foods such as Bread, Rice etc. Traditionally pickles are prepared at home. However, during recent years large number of brands has invaded the market and people find it convenient to purchase branded pickles than prepare at home. The demand for pickles & spices are on the increase both in domestic and export market. The present production of pickles and spices are increasing year after year due to increase in consumption level and improved in economic situation. The popular varieties of pickles are mango pickles, lemon pickles, mixed vegetable pickles, Green Chillies pickles etc Although, a number of brands are available in the market still there is a good scope for good quality pickles. Product Name with Ingredients Mix Vegetable Pickle Picture Awaited Ingredients: Vegetable 70% (Mango, Carrot, Lemon, Green Chilli, Garlic And Cordia Myxa) Mustard Oil Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative Green Chillies Pickle Picture Awaited Ingredients: Green Chilli 70% Mustard Oil Cabbage Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative Mango Pickle Picture Awaited Ingredients: Mango 70% Mustard Oil Cabbage Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative Green ChilliesChatini Picture Awaited Ingredients: Green Chilli, Carrot and Mango Paste 70% Mustard Oil Cabbage Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative Carrot Pickle Picture Awaited Ingredients: Carrot 70% Mustard Oil Cabbage Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative Lemon Pickle Picture Awaited Ingredients: Lemon 70% Mustard Oil Cabbage Salt Mixed Spices Acetic Acid (E-260) Critic Acid (E-330) Sodium Benzoate (E-211) As preservative
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
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.
1. bakery ingredients like bread mixes, bread improvers, specialty flour and cake mixes like muffins, sponges, cookies, cream mixes, waffles, brownies. 2. pasta suprema: (spaghetti, vermicelli, penne, twist, elbows) 3. pasta al ghazal: (spaghetti, vermicelli, penne, twist, elbows, bucatini, linguini, spaghettini, cavatappi, curvi rigati, small shells, rizo, rigatoni, pastene).
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.
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.
