Hubei Yaxin Fine Chemical Co., Ltd

Storage Type Cool, ventilated, and dry Specification 50kg or 25kg or according to your needs Shelf Life 12 months Manufacturer Taijia Ingredients 0 Content fish meal Address USA Instruction for use Promote animal production Place of Origin USA Use Cattle, Chicken, Dog, Fish, Horse, Pig Admixture (%) 0.5% Packaging 50kg or 25kg Brand Name EXPORTICO Model Number 65% Product name Fish Meal Poultry Feed Usage Animal Feed Addictive Keyword additives Material 100% Natural High Ptotein Color Light Yellow Application Aminal Feed Additive Protein 60% 65% Protein Quality High Qualtiy Packing 25/50 Kg PP Bags MOQ 20 Tons

Aurora Industry Co.,Ltd. (AUCO) provides highly quality and functional feed additives to ensure the animals remain healthy. We work closely with our partners to bring solutions to poultry, livestock and aquaculture industries.

Our Product Item: Soy Feed Additive - Peptide Powder Enzymes Origin: Taiwan Colour: Yellow Smell: - Packing: 25/50Kg Pp Monthly Supply: 1,000mt

Product Name: Xanthan Gum "Type: Food/Feed Additives Origin: China CAS No.: 11138-66-2 AUCO No.: 578 Packing: 25kg bag" Items Standard Appearance Free Flowing Powder or Particles Through 80 mesh 95% Through 200 mesh 50% Loss on Drying 13% PH (1% XG solution) 6.0-8.0 Ash 15% Starch Qualitative Determination Absent Guar Qualitative Determination Absent 600 rpm 75 300 rpm 55 200 rpm 45 100 rpm 35 6 rpm 18 3 rpm 16 Brookfield LV,1.5r/min (cps) â?¥1950

The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.