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. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % 90.0 Free acid(Calculated by stearic acid) % 2.5 Iodine value 4.0 Melting Point () 60.0-70.0 60.0-70.0 0.0001 Heavy Metals Calculated by Pb% 0.0005 Packaging Package in craft paper bags with moisture proof inside, Net weight: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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
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. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % â?¥90.0 Free acid(Calculated by stearic acid) % â?¤2.5 Iodine value â?¤4.0 Melting Point (â??) 60.0-70.0 60.0-70.0 â?¤0.0001 Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005 Packagingï¼? Package in craft paper bags with moisture proof inside, Net weight: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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Overview Quick Details Product Type: Biscuit Type: Wafer Texture: Crispy Taste: Sweet Flavor: Chocolate, Coffee, Cream, Fruity, Tea Feature: export quality Packaging: Box, Tin Shape: Stick Shape Fat Content (%): 0.16 Certification: KOSHER Shelf Life: 1 Year Weight (kg): 0.15 Place of Origin: Propinsi Jawa Barat, Indonesia Model Number: - Brand Name: Redondo Supply Ability Supply Ability: 3000 Carton/Cartons per Month Packaging & Delivery Packaging Details Bubble wrap, corrugated paper and pallet box. Port Gedebage Bandung Lead Time : 10 - 60 Business days depend on location and shipping method Product Description Redondo Luxury Cream Wafers Special Remarks: Redondo - elegant, light, textured wafers folded with smooth, delicately flavoured cream. Ingredients: Sugar, Wheat Flour (Gluten), Vegetable Oil (Palm Fruit), Cocoa Processed with Alkali (6%), Tapioca Starch, Rice Flour, Corn Starch, Dextrin, Colourant (Caramel E150C), Milk (Cow's Milk), Salt, Whey (Cow's Milk), Dairy Creamer (0.5%) [Whey (Cow's Milk), Vegetable Oils (Coconut, Palm Fruit), Flavour, Emulsifier (Soya Lecithin E322)], Emulsifier (Soya Lecithin E322), Vanilla Flavouring, Eggs Storage: Keep tin closed and in a cool dry place 1 tin = 150 net weight 1 carton = 24 tins MOQ = 1,000 cartons Attributes Per Serving (36g) : Energy : 700kJ Protein : 1.1g Total Fat : 6.1g Saturated Fat : 2.7g Trans Fat : 0g Monounsaturated Fat : 1.7g Polyunsaturated Fat : 0.7g Carbohydrate : 27g Sugar : 13.7g Dietary Fibre : 1.5g Sodium : 89mg
Product Description Starchy residue is the main by-product of cassava, potato, sweet potato, and other agricultural products after the production of starchy, moisture content is about 80%, as for the high moisture content, heavy viscosity, with the traditional drying process equipment, drying temperature is high, slag starch has made gelatinization chemical reaction, dextrin clogging material particles pores, water evaporation does not come out, the surface of the particles turned yellowish black, "outside the coke within the soft", a serious impact on the sale of dry residue; drying temperature is low, the moisture cannot be drying below 15 % at all, dryer sticky wall, gelatinization, agglomeration, drying equipment cannot do normal production, this will lead to the impaired interest of the customers. Dingli brand starch slag dryer is based on the research and development for characteristics of raw material such as cassava, potato slag, and after a few sets of dryer producing experience, which can dry all kinds of potato residue below 10% in one time. The equipment used by the company's "mechanical dehydration + drum drying + pulse air drying " Chinese patent technology, an effective solution to the traditional dryer which can not dry cassava, potato residue problems, drying material with perfect color, good quality, production line of energy-saving and environmental protection ,with safe and stable operation,which praised by many new and old customers.
Food waste also called the kitchen waste (commonly known as swill, hogwash, household refuse, pigwash), is the generic terms of leftovers, dining table waste, and kitchen waste. Its main ingredients are rice, flour, starch types, bone, meat, oil, skin, thorn, scales, etc. It richly contains nutrient substances ( such as vitamins, starch, protein, fat, dietary fiber, fatty acid, sugar, salt, etc) and mineral substances (such as calcium, sodium, magnesium, potassium, and iron, etc). Food waste is suitable for being used as feed after being processed. Product Description The equipment has the advantages of large production, high efficiency, energy-saving, and small floor area. It can be used together with the clean hot air furnace and suitable for drying high moisture materials such as food residue and so on. The moisture can be dried quickly from 65-75% to 14-18% at a time, and the dry food residue completely retains its original nutritional components, with bright colors and delicate scent. Comparing with the traditional dryer, energy consumption can be reduced by 30-50%, which can save energy and reduce the operating cost. The dryer is suitable for food residue, oat straw, wheat straw, rye straw, straw, sorghum straw, corn straw, potato vines, beanstalks, etc. Dingli company optimizes the drying technology and equipment selection and configuration service according to the characteristics of each material, the size of production, the quality requirements, the application demand, the cost control, the automatic degree, the field working condition, the investment quota and so on.
Ingredient:water/konjac flour/calcium additive Advantage:1.contain glucomanan starch 2.Gluten-free 3.High Fibre 4.No Artificial Coloers or Flabours 5.Hot or Cold 6.No carbohydrates The fact that you don't have to precook them and they are lighter than wheat or rice noodles makes them a great candidate for summer cold noodle salads. Instruction for cook: Step one: dump water from the packet Step two: rinse 2or3 times Step three: mixed with some sauce or soup and enjoy it. Storage conditions: In cool and dry place,avoid direct sunlight,do not freeze. Why Don't Shirataki Noodles Contain Any Calories? Traditional shirataki noodles are pretty much the perfect food for those who may have food allergies or are on special diets; they're vegan and gluten-free. They naturally don't contain any calories because the glucomannan starch they're made of is an indigestible dietary fiber and also contains no carbohydrates.These noodles are great for those looking for an alternative to traditional wheat or rice noodles, and while the fact they contain zero (or minimal) calories. Our service 1. We have our own brand. It will be our great honor if you become one of our dealers. 2. We provide OEM service. We can do OEM with your brand (print, graphics on the products). Company Information: The main products we are doing as blow: Konjac Shiraraki noodles.Angle hair,Spaghetti,Fettuccine,Penne.Konjac Orzo,Konjac lotus,Konjac Rice,Konjac Flour,Konjac capsule,Konjac vegetarian foods etc. Based on theHonest , Creative, Win-win Values. WJ will bravely assume the mission of safe, secure& yummy foods and top quality service for our customers. We hereby warmly welcome friends from all walks of life to cooperate with us for common development.
Shirataki noodles come from a yam-like tuber called devil's tongue. Glucomannan starch is extracted from the tubers, then mixed with water and limewater to turn it into a substance called konnyaku. Konnyaku is then shredded into traditional shirataki noodles. Nutrition facts: Energy 50kj 12kcal Fat 0.1g Carbohydrates 0.9g Sugars 0.1g Fiber 3.9g Protein 0.2g Salt 0.01g Strength: Assista with weight loss Alkaline food Prevents high blood pressure Rich glucomanna No artificial coloers or flabours Product shape: Angle hair/fettuccine/lasagene/rice/spaghetti/penne/not noodles Cooking instruction: 1.Drain the water from the packet 2.Rinse2-3times under warm, running water. 3.Add some vegetable/fruit /sause whatever you like it. Our package information:1*20fcl 280g*6per ctn Konjac food is a real zero calorie food? Konjac is about as close to a zero-calorie food as you can get. No wonder, since it's about 97% water. The remaining 3% is mostly fiber in the form of a viscous substance called glucomannan, plus some traces of protein, starch and minerals like calcium. It's the glucomannan that makes it so interesting as a weight loss food though. Company information Ator food co., ltdfocuses on the reserch , production, development of konjac serious food manufactory.So for we have been exporting more than 25 countries. Based on the "honest , creative, win-win "values. Wj will bravely assume the mission of safe, secure& yummy foods and top quality service for our customers. We hereby warmly welcome friends from all walks of life to cooperate with us for common development.
Ingredient:water/konjac flour/calcium additive Advantage:1.Contain glucomanan starch 2.Gluten-free 3.High fibre 4.No artificial coloers or flabours 5.Hot or cold 6.No carbohydrates The fact that you don't have to precook them and they are lighter than wheat or rice noodles makes them a great candidate for summer cold noodle salads. Instruction for cooking: Step one: dump water from the packet step two: rinse 2or3 times Step three: mixed with some sauce or soup and enjoy it. Storage conditions: In cool and dry place, avoid direct sunlight, do not freeze. Why don't shirataki noodles contain any calories? Traditional shirataki noodles are pretty much the perfect food for those who may have food allergies or are on special diets; they're vegan and gluten-free. They naturally don't contain any calories because the glucomannan starch they're made of is an indigestible dietary fiber and also contains no carbohydrates.These noodles are great for those looking for an alternative to traditional wheat or rice noodles, and while the fact they contain zero (or minimal) calories. Our service: 1. We have our own brand. It will be our great honor if you become one of our dealers. 2. We provide oem service. We can do oem with your brand (print, graphics on the products). Company information: The main products we are doing as blow: Konjac shiraraki noodles.Angle hair, spaghetti, fettuccine, penne.Konjac orzo, konjac lotus, konjac rice, konjac flour, konjac capsule, konjac vegetarian foods etc. Based on the â?�honest , creative, win-winvalues. Wj will bravely assume the mission of safe, secure& yummy foods and top quality service for our customers. We hereby warmly welcome friends from all walks of life to cooperate with us for common development .
Liquid glucose is made from high quality corn starch using enzyme technology.It is a starch sugar in which the content of maltose is more than 50%.It has many advantages such as a low moderate sweet,anticrystallization,low freezing point,high osmotic pressure ect. 1. Item Index Appearance: Viscous liquid, no visible impurities by naked eyes Fragrancee Special fragrance of maltose. Taste: Odorless ,soft sweet, no peculiar smell Dry Material (solid )% : 80%-85% Boiling temperature : 155 PH Value : 4.0-6.0 Sulphate ash%d 0.3 Transparency%95 2.Character &Application 1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet taste raw material. 2. The sweetness of maltose syrup is about 40% of the sucrose's, 60%of glucose's. 3. Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred. 4. Stable at high temperature and acid condition, especially suitable for the candy. 5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity. 6. Stable in the chemistry performance, low in freezing point and high in expansibility. 7. Unique viscosity in food and drinks, which can be served as modifying agent. 3.Our advantage: Full experience of large numbers containers loading in Chinese sea port. Fast shipment by reputed shipping line. Packing with pallet as buyer's special request. Best service after shipment with e mail. Cargoes together with container sales seervice available. Cargoes photo before and after loading into container. Raw materials from chinese origin
Alfonso, Badami are the mango export now days. Rich in taste, good for health. packed in good condition and temperature by expert packers to keep like as fresh till destination.
Compostable Resins Compostable resins, also known as biodegradable resins, are a type of plastic made from natural materials that can break down into organic matter under certain environmental conditions. Unlike traditional plastics, which can take hundreds or even thousands of years to decompose, compostable resins can break down in as little as six months under the right conditions. Compostable resins are typically made from a variety of materials, including corn starch, sugarcane, potato starch, and other biodegradable polymers. These materials are used to create a plastic-like substance that can be molded into various shapes and forms. Features 100% compostable, meet the requirements of ASTM D6400, EN13432 and AS4736, AS5810 30% biomass content measured according to ASTM D6866 and EN 16785 free of heavy metals Suitable for a variety of film and packaging applications Trustworthy supply chain overall platform solution Provides UV protection Finished product with excellent tear, elongation and dart drop properties Clear and colored films available The finished product can be printed clearly Excellent heat seal strength Can be used as a sealant in laminated structures
Maize germ is also known as Corn germ. It is a derivative or by-product of the process of oil extraction from maize. Germ contributes about 11% of the kernel weight. The germ is a distinct entity that can be easily separated and then extracted to produce maize oil, yielding maize germ oil meal as the main by-product. The germs themselves are obtained from maize processing from wet milling (starch production) or dry milling (maize grits, maize flour, maize meal and ethanol production). In the wet milling process, maize grain is steeped in water and then separated into kernels, from which starch is later extracted, and germs. The germs are washed, dried, and extracted first by mechanical extraction and then by solvent (hexane). Maize germ meal consists of the spent germs and other maize grain fragments. Specification of Maize Grem:- Admixture : 03% Fibre Content : 45%min Moisture Content : 6% Max Free Fatty Acid : 3% Max Oil Content : 45% Min Packaging : 50 kg PP Bag
DDG crash corn is a by-product of the ethanol production process and has high nutrient feed valued suitable for the livestock. When ethanol plants produce ethanol, they use starch only from input grains like rice, corn, millets or wheat. After starch extraction, the byproduct DDG crash corn contains protein, fiber, oil and essential amino acids suitable for livestock feed. This is an excellent animal feed as is containing high energy, mid-protein, and high digestible phosphorus content and this makes DDG crash corn a very attractive, partial replacement for some of the more expensive feed sources. When DDG crash corn is added to properly formulated feeds, it results in excellent animal health, performance and food product quality. In dairy cow diets DDG crash corn can be included up to 20% and this result in greater milk production. When formulating diets containing DDG crash corn for lactating dairy cows, consideration should be given to type of forage, forage to concentrate ratio, crude fat content of DDG crash corn, and the need for supplemental crystalline lysine to achieve optimal performance. DDG crash corn is relatively easy to digest and has high nutritional value. It has higher biological value than other gluten and has great health benefits for your livestock.
Description: THE NUTRITIONAL COMPOSITION OF BROWN RICE Brown rice is a food often associated with healthy eating. Considered a whole grain, brown rice is less processed than white rice, which has had its hull, bran and germ removed. Brown rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ. As a result, brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants. Although similar in calories and carbohydrate content, brown rice outshines white rice in nearly every other category. One cup of brown rice contains : Calories: 216 Carbs: 44 grams Fiber: 3.5 grams Fat: 1.8 grams Protein: 5 grams Thiamin (B1): 12% of the RDI Niacin (B3): 15% of the RDI Pyridoxine (B6): 14% of the RDI Pantothenic acid (B5): 6% of the RDI Iron: 5% of the RDI Magnesium: 21% of the RDI Phosphorus: 16% of the RDI Zinc: 8% of the RDI Copper: 10% of the RDI Manganese: 88% of the RDI Selenium: 27% of the RDI This whole grain is also a good source of folate, riboflavin (B2), potassium and calcium. Additionally, brown rice is exceptionally high in manganese. This little-known mineral is vital for many important processes in the body, such as bone development, wound healing, muscle contraction metabolism, nerve function and blood sugar regulation. Espacially, Brown rice contains more fiber than refined grains like white rice. Choosing fiber-rich whole grains like brown rice may reduce belly fat and help you lose weight. THE SIMPLEST, HEALTHIEST AND EASIEST WAY TO COOK BROWN RICE. First, rinse the rice. This step is essential for removing excess starches on the outside of the rice. If theyâ??re not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so donâ??t skip this step! You can rinse mine in a fine-mesh strainer over a large bowl until the water in the bowl runs clear. Then, measure the appropriate water to rice ratio. You can use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Next, itâ??s time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water. Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork. Besides, we also can be roasted rice is also very easy to eat or grind mixed with milk or drink mixed with yogurt and be served with Red Brown Herbal Rice with sesame salt (sesame), peanuts to increase the deliciousness.
Good quality Cake Gel Emulsifiers PRODUCT DESCRIPTION Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white off white powder, used for product the cake gel. INGREDIENT LIST Food emulsifier: E477, E471, E475 PHYSICAL AND CHEMICAL PARAMETERS Item Specification Saponification Value 155-175mgKOH/g Acid Value 3 Iodine value 3.0 Melting Point ( ) 55-65 APPEARANCE white off white powder NUTRITIONAL INFORMATION Values per 100g Energy, Kj/Kcal 2500/600 Protein, g < 1 Carbohdrate, g 60 Dietary fiber, g absent Fat, g 38 Sodium, g absent ALLERGEN INFORMATION Cereal and product with gluten,such as flour starch and bran etc. No Crabs,crayfish,lobster, prawns,shrimos,and products made from them such as extracts No Eggs and products Such as frozen egg yolk,protein powder,and isolated protein. No fish ang-product such as fish pritein and its extracts. No Peanuts and products such as kernel,protein,oil, jam,powder,and nuts made from peanuts,or peanut product with almond flavor,and etc.. No Soy bean and products such as lecithin,oil,toufu,and isolated protein. No Milk and products(with lactose) such as salts of casein ,whey powder,cheese and lactose etc.. No Nuts and products such as jam and oil etc.. No ---------------------------------------------- FOOD CONTAMINANT Raw materials are guaranteed food grade in conformity with the applicable legislation on: Heavy metals ARSENIC (As) (mg/kg) max. 3 MERCURY (Hg) (mg/kg) max.1 CADMIUM (Cd) (mg/kg) max. 1 HEAVY METALS (as Pb) (mg/kg) max. 10 INDICATIVE MICROBIOLOGICAL VALUES TOTAL PLATE COUNT (CFU/g) max. 1000 YEAST AND MOULD (CFU/g) max.100 COLIFORMS ABSENT IN 0.1g SALMONELLA ABSENT IN 25g GMO INFORMATION It is made from vegetable source without any GMO materials. IRRADIATION INFORMATION We hereby certify that the cake gel emulsifier is free from radiation. STORAGE CONDITION AND PACAKGE: It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.
China food additive Polyglycerol Esters of Fatty Acids(PGE) 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 acidÃ? resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: 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. 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)%Ã? 0.0003 Melting Point () 53-58 Packaging Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) 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.
Disposable Nitrile Gloves. . Power or power free, to satisfy different users practice. 2. Material: 100% nature latex, made of high quality medical grade latex. 3. Textured and smooth surface, to fit different medical devices. 4.4mil or other, adequate thickness, not effect on doctors hand sensitivity. 5. The size meet international standard, fits either hand. 6. Package can be according to the customer's request 7. Beaded cuff. Ambidextrous, good ductility and stretch ability. 8. Good quality and lowest price 9. Storage: The gloves shall maintain their properties, when stored in a dry condition at temperature not higher than 30C. 10. Shelf-life: 5 years from the date of manufacturing. Applications: AQL: 1.5-4.0, Medical, Industrial and Food Check. 1. Protection from unwanted or dangerous substances. 2. Easy donning and helps prevent roll back. 3. Softness provides superior comfort and natural fit 4. Beaded cuff makes donning easy. 5. Ambidextrous and straight fingers. Competitive Advantage: 1. CE and ISO 13485 guaranteed. 2. Conforms to ASTM D3578 (05) and EN455 (00) Standards. 3. Manufactured under QSR (GMP) and ISO9001: 2000 Quality Management System. 4. Using FDA approved absorbable corn starch, USP grade. 1. Product Specifications Material: Natural High Grade Rubber Latex, in compliance with ASTM D 1076 Type: Latex Examination Glove, Powder Free, Non Sterile, Ambidextrous Color: Natural White, Beige, Blue Sizes: X-Small, Small, Medium, Large, X-Large Cuff: Beaded Application: Medical Activities except surgery Packaging: 100 PCS in a color box, 10 boxes in a master carton. Texture: Palm textured Shelf-LifeAbout 5 years from the date of manufacturing. Product Conformance: Complies with/ exceeds ASTM D3578 as well as EN455-1, -2 & -3 standards on dimensions, physical properties and major defects, sample as per ISO 2859-1-1999 Quality Standard: FDA's Quality System Requirement (510K), ISO 9001: 2000, ISO I3488, Council Directive 89/686/EEC, adherence to GMP guidelines 2. Physical Dimensions DIMENSIONGlove SizePalm Width (mm)Length (mm)Long cuff (mm) X-Small77-79Min 240 Please contact us for custom long cuff solutions Small80-89Min 240 Medium90-99Min 240 Large100-109Min 240 X-Large110-119Min 240 THICKNESSPoint of measurement Glove _Single Wall (mm) Cuffmin 0.08 Palmmin 0.08 Fingermin 0.08 PHYSICAL PROPERTIESTensile Strength Before aging (MPa)min 18.0 After aging (MPa)min 14.0 Elasticity / Elongation Before agingMin 650% After agingMin 500%
China food additive Polyglycerol Esters of Fatty Acids(PGE) 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. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: 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. 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 60â?? 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 13510-92): 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 Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) 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. 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. 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 60â?? 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 13510â??92): 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 Packagingï¼? 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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Good quality Cake Gel Emulsifiers PRODUCT DESCRIPTION Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white â??off white powder, used for product the cake gel. INGREDIENT LIST Food emulsifier: E477, E471, E475 PHYSICAL AND CHEMICAL PARAMETERS Item Specification Saponification Value 155-175mgKOH/g Acid Value 3 Iodine value.0 Melting Point 55-65 APPEARANCE white â??off white powder NUTRITIONAL INFORMATION Values per 100g Energy, Kj/Kcal 2500/600 Protein, g < 1 Carbohdrate, g 60 Dietary fiber, g absent Fat, g 38 Sodium, g absent ALLERGEN INFORMATION Cereal and â??product with gluten,such as flourã??starch and bran etc. No Crabs,crayfish,lobster, prawns,shrimos,and products made from them such as eatracts No Eggs and products Such as frozen egg yolk,protein powder,and isolated protein. No fish ang-product such as fish pritein and its extracts. No Peanuts and â??products such as kernel,protein,oil, jam,powder,and nuts made from peanuts,or peanut product with almond flavor,and etc.. No Soy bean and â??products such as lecithin,oil,toufu,and isolated protein. No Milk and â??products(with lactose) such as salts of casein ,whey powder,cheese and lactose etc.. No Nuts and products such as jam and oil etc.. No ---------------------------------------------- FOOD CONTAMINANT Raw materials are guaranteed food grade in conformity with the applicable legislation on: Heavy metals ARSENIC (As) (mg/kg) 3 max. MERCURY (Hg) (mg/kg) 1 max. CADMIUM (Cd) (mg/kg) 1 max. HEAVY METALS (as Pb) (mg/kg) 10 max. INDICATIVE MICROBIOLOGICAL VALUES TOTAL PLATE COUNT (CFU/g) 1000 max. YEAST AND MOULD (CFU/g) 100 max. COLIFORMS ABSENT IN 0.1g SALMONELLA ABSENT IN 25g GMO INFORMATION It is made from vegetable source without any GMO materials. IRRADIATION INFORMATION We hereby certify that the cake gel emulsifier is free from radiation. STORAGE CONDITION AND PACAKGE: It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.
