Frappe base vanilla , chocolate , coffee , and other flavors
Food colours, food emulsions, and food flavours.Manufacturer and exporters
Enzymes, silicone emulsions, textile auxillaries & chemicals, emulsifiers, wetting agents, anti redepositing agents eco friendly substitites to various hazardous & conventional chemicals, lubricants, softeners, laccase enzymes, pumice stones, resins, anti microbials, nano emulsions, water repellents, oil repellents, dispersing agents, levelleing agents, water treatment chemicals, effluent treatment chemicals, coatings, catalysts, wrinkle forming resins, crease forming resins, phosphate free detergents, bleach neutralizers, softener & moisture management finishes, 100% non yellowing silicone emulsion, hydrophilic silicone emulsion, anti ozonate type softener.
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. All sucrose esters can be declared as emulsifier E473 or sugar esters. Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces. Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low. Sucrose esters are also more and more used in low fat alternatives. In these products the mouth feel provided by fat has to be maximized, an emulsifier makes the fat globules much smaller and therefore provides good eating properties. A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavor. Although sucrose esters are categorized as emulsifiers their function is not only emulsification. Functions such as aeration, texturization, protein protection or starch interaction and fat or sugar crystallization are often used. we provide different HLB range from SE3, SE5, SE9, SE11, SE13, SE15, SE16
Main Application: Promote Nutrition, Pharm intermediates, Defoming agent, Flavoring dispersing agent..Property: White crystals powder, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect..appleAteshinechemicalsDotcom
Promote Nutrition, Pharm intermediates, Defoming agent, Flavoring dispersing agent. White crystals powder, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect.
Specialty chemicals, surfactants, emulsifiers,.Manufacturers
Chemicals , emulsifiers , technicals for pesticides, agro, paint industry .
Food emulsifiers , sodium stearoyl lactate (ssl) , diacetyl tartaric acid esters of mono and diglycerides(datem), polyglycerol esters of fatty acids (pge), glyceryl monostearate(40gms), distilled monoglyceride(dmg), liquid distilled monoglyceride, glyceryl monolaurate(gml90), acetem(e472a), citrem(e472c), lactem(e472b), pgpr, bread improver, cake gel, cake gel emulsifiers(powder).
Compound baking agent, compound water retention agent, compound preservative, acidity regulator, compound thickener, compound humectant, compound bulking agent, compound antioxidant, compound stablizer and coagulator, compound emulsifier.Production, OEM business, logistic service
Sucrose fatty acid ester is a white to yellowish brown powder, lump or colorless to brown viscous resinous or oily substance, odorless or slight smell of oil. Soluble in ethanol, acetone, monoester soluble in hot water, but the diester and triesters are insoluble in water. Specifications Product nameSucrose fatty acid esters GradeFood grade CAS37318-31-3 Molecular weight608.76 Acid value(KOH)=6.0mg/g Free sugars=10.0% Moisture=4.0% Ash=4.0% Heavy metals=20mg/kg Lead(Pb)=2.0mg/kg Arsenic=1.0mg/kg Total nitrogen content=0.02% Loss on drying=4% Burned residue=1.5% Application of  Sucrose fatty acid ester Emulsifying agent, defoaming agent. Can be used for meat, sausage, emulsifying essence, fruit and fresh eggs, ice cream, candy, bread, natural pigment, congee, beverages, seasoning, ready-to-eat dishes, refined edible ester, fresh cream and similar products, pastries, baked goods, processed oil, wet flour products, etc. Packaging Sucrose fatty acid ester package: 25kg per bag woven bag or kraft paper bag or according to your requirement. Our Team Hangzhou GengYang chemical materials Co., Ltd is a professional supplier in chemical products development, production, sales for the integration of high-tech enterprises from 2010. The company's products are widely used in plastics, food, cosmetics and medicine and other fields. Our company insist on the market is the most important, we always have a good cooperation with all of our customers...We following the policy of "enterprising truth-seeking rigorous unity" forever, and constantly blaze new trails, the technology as the core, the goods quality as our life, all customers as our god, Let's offer you with the highest quality products, and like the member of our family's sales service.
Origin - India, American & Egypt Packaging - 55 Gal Drum General Specs - "Color Dark Amber Liquid flash Point >150C (302F) Acid Number >60-85 Bulk denisity 0.95-0.96sg Viscosity
APPLICATION: Transparent cutting fluid for machining operations DESCRIPTION: Compounded cutting oil used in machining operations where cutting fluid transparency in needed for good metal working visibility. It is formulated with various proportions of sulfur compounds and fatty material for superior performance. Its relatively high flash point helps prevent smoking in service. It gives superior surface finish and prolongs tool life. It is non- staining and has high degree of chemical activity which is important in cutting ferrous alloys in such operations as broaching, grinding and threading. TESTS Gravity, API @15.6 o C : 28.3 Flash Point, o C : 204 Color, ASTM : 1.0 Viscosity, cst @ 40 o C : 28.6 Viscosity, cst @ 100 o C : 5.0
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e, INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and DiglyceridesCharacters:  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. E code is E472e,Website:http://www.yizeliadditive.com, INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.chemical structure: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 60â?? 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 standardAcid value (Calculated by KOH) / (mg/g)65-85Saponification value (Calculated by KOH) / (mg/g)390-450Total tartaric acid(W/%)10-40Total glycerol(W/%)11-28Total acetic (W/%)8-32Free glycerol(W/%)â?¤2.0Ignition residue (W/%)â?¤0.5Pb/(mg/kg)â?¤2Packagingï¼?Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
