Pectins occur as a white, yellow, light gray, or light brown powder. They consist mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium,and ammonium salts. They are obtained by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol, and isopropanol. In some types of Pectins, a portion of the methyl esters may have been converted to primary amides by treatment with ammonia under alkaline conditions. Pectins dissolve in water, forming an opalescent, colloidal dispersion. They are practically insoluble in ethanol. The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars,Pectins may be mixed with suitable food-grade salts required for pH control and desirable setting characteristics.
Carboxymethylcellulose (CMC, sodium CMC, Cellulose Sodium, Sodium salt of CaboxyMethyl Cellulose, Sodium Carboxymethyl Cellulose ) is the most widely used in the world today, the largest amount of cellulose types.
CarboxymethylCellulose is good emulsion stabilizer and thickener in the food. Itâ??s Widely used in drinks, ice cream and yogurt.
CarboxymethylCellulose can compound with variou
Curdlan is a microbial fermentation extracellular gum. It is a polymer prepared commercially from a mutant strain of Alcaligenes faecalis var. myxogenes. It is relatively expensive by weight but becoming rather less so.
Curdlan gum is tasteless and produces a retortable freezable food elastic gels. It is insoluble in cold water a but aqueous suspensions plasticize and briefly dissolve before producing reversible gels (that is, curdling, hence its name) on heating to around 55 °C ã??Heating at higher temperatures produces more resilient irreversible gels, which then remain on cooling, by the aggregation of the triple-helical structures and syneresis. The 'curds' consist of mixtures of single and triple helices. Salts tend to prevent curdlan from gelling and their presence weakens the final gels
ApplicationsIt's widely used in chocolate, baked goods, candy, table sugar, soft drinks, etc. Working as high sweetness sweetener diluent and low-calorie sweeteners.
Erythritol is sugar alcohol (or polyol) that has been used as a food additive. It has been found in some fruits and fermented foods. At the industrial production, it is produced from glucose by fermentation by Moniliella pollinis. With its advantage of 60-70% as sweet as table sugar, it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. It is less likely to cause gastric side effects than other sugar alcohols because of its unique digestion pathway.
Test Result
Appearance White crystalline powder, without the impurity that can be seen by eye
Odor and Taste No unusual odor and clear sweet, like sucrose no stink, no unusual taste
Assay Min 99.5%
Melting point 119-123ºC
Residue on Ignition Max 0.10%
Loss on drying Max 0.20%
Heavy metal Max 0.5 ppm
As Max 2.0ppm
Lead Max 0.5mg/kg
Ash Max 0.01%
Reducing substances Max0.3%
Ribitol and Glycerol Max0.02%
Solubility Freely soluble in water, slightly soluble in ethanol, insoluble in diethyl ether
Bacterium total Max 1000 cfu/g
E.coli Not detective
Main Peak in HPLC The retention time of the major peak in the chromatogram of Assay Solution corresponds to that in the chromatogram of the Standard Solution obtained in the Assay
Xanthan gum is a high-molecular-weight polysaccharide secreted by the microorganism Xanthomonas campestris and produced commercially in a batch fermentation process. It hydrates in cold water to give a viscous solution with pseudoplastic flow behaviour. This gives excellent suspension and cling at low shear and excellent mouthfeel and pouring properties at high shear.
Carrageenan is a hydrophilic colloid extracted from certain red algae seaweed, it can be divided into K-type (Kappa), I-type (Iota) and L-type (lambda).
In the food industry, Carrageenan is generally used as thickeners, gelling agents, suspending agents, emulsifiers and stabilizers, etc.
The application in the food industry
Carrageenan has strong stability and its dry powder does not readily degrade in long-term placement. It is also very stable in neutral and alkaline solution, it will not be hydrolyzed even when heated. But in acidic solution (especially the pH value â?¤ 4.0), Carrageenan is prone to acid hydrolysis with the gel strength and the viscosity decreased. It is worth noticing that, under neutral conditions, if carrageenan prolonged heating at high temperatures, it will be hydrolyzed to cause the gel strength reduced. All types of carrageenan can be dissolved in hot water and hot milk. When dissolved in hot water, it will form a viscous free running solution with transparent or slightly milky. Carrageenan will absorb water to expansion but cannot be dissolved in cold water.
Pullulan is a polysaccharide polymer consisting of maltotriose units, also known as α-1,4- ;α-1,6-glucan'. Three glucose units in maltotriose are connected by an α-1,4 glycosidic bond, whereas consecutive maltotriose units are connected to each other by an α-1,6 glycosidic bond. Pullulan is produced from starch by the fungus Aureobasidium pullulans. Pullulan is mainly used by the cell to resist desiccation and predation. The presence of this polysaccharide also facilitates diffusion of molecules both into and out of the cell.[1]
As an edible, mostly tasteless polymer, the chief commercial use of pullulan is in the manufacture of edible films that are used in various breath freshener or oral hygiene products such as Listerine Cool Mint of Johnson and Johnson (USA) and Meltz Super Thin Mints of Avery Bio-Tech Private Ltd. (India). As a food additive, it is known by the E number E1204.
ApplicationsPotassium Sorbate is a range of gentle but highly efficient preservatives, highly effective against molds, yeasts, bacteria offer reliable protection for all kinds of food and also for many non-food applications.
Potassium sorbate is the potassium salt of Sorbic Acid, chemical formula C6H7KO2. Potassium sorbate is produced by reacting Sorbic Acid with an equimolar portion of potassium hydroxide. The resulting potassium sorbate may be crystallized from aqueous ethanol.
Test Result
Appearance White granular
Assay 99.0 - 101.0%
Loss on drying 1.0% max
Acidity (as sorbic acid) 1.0% max
Alkainity (as K2CO3) 1.0% max
Aldehydes (as formaldehyde) 0.1% max
Heavy metals (as pb) 10 ppm max
Arsenic (as as) 3 ppm max
Product Name: NRGEL-LAF
Description: NRGEL-LAF is a low acyl clarity gellan gum for food applications.
Ingredients declaration: Food grade gellan gum CAS:71010-52-1;E418
Application: Beverages
Confectionery
Jams and Jelly
Desserts gels
Diary products
Aspic
Films/coatings
Typical Dosage: 0.025â??0.5% w/w
General specifications
Appearance Fine, free flowing, off-white to cream powder
Moisture â?¤ 15%
Solubility Soluble in hot water
pH of solution (10 g/l) 4.5 to 7.5
Gel Strength â?¥800 (g/cm2,0.5 % powder solution + 0.045%CaCl2 @ 20 Deg C. TAXT2 analyzer with P/0.5 test probe)
Clarity â?¥ 80 %,(0.5 % powder solution + 0.045%CaCl2 ,497nm )
Ash â?¤ 15%
Powder Color â?¥ 72%
Particle Size Distribution
250 microns At least 95.00% through
75 microns At least 75.00% through
(Note: Particle size can be varied in accordance with the customers requirements)
Chemical Purity:
Arsenic Not greater than 2 ppm
Lead Not greater than 2 ppm
Mercury Not greater than 1 ppm
Cadmium Not greater than 1 ppm
Heavy metals (as Pb) Not greater than 20 ppm
Microbiology Limits
Total Bacterial Count Not greater than 10,000 cfu/g
Total Yeast and Mould Count Not greater than 400 cfu/g
E.Coliforms Not greater than 30 MPN/100g
Salmonella Negative in 25g
Regulatory Compliance This product conforms to international legislative standards. However, we recommend that the user ensures that this product is in compliance with the local regulations in force, particularly in the country where the product is to be consumed.
Labeling NRGEL-LAF gellan gum
Food Additive gellan gum CAS:71010-52-1;E418
Packaging Product is packed in 25Kg/ paper drum and inner material with polythene bag or according to customerâ??s specific request.
Storage and Shelf Life Store away from heat and moisture, preferably at a temperature inferior to 25â??(77â??) and at about 65% relative humidity. This product, when stored in the previously mentioned conditions and in its original unopened, will maintain its initial properties for at least two years.
Managements system Products are Kosher and Halal approved and manufactured in accordance with Hazard Analysis Critical Control Point policies, Good Manufacturing Practice and ISO9001:2008 principles.
Agar Agar is polysaccharides extracted from seaweed, and it is one of the most extensive use of sodium alginate in the word. Agar Agar has a wide range of applications in many aspects of the food industry, pharmaceutical industry, daily chemical and biological engineering. When used in the food, Agar Agar can significantly change the quality of the food and improve food grade.
Agar Agar physical and chemical properties are: coagulability, stability, form the complex with some materials. It can be used as a thickener, coagulant, suspending agents, emulsifiers, preservatives and stabilizers. Agar Agar is widely used in a variety of drinks, jelly, ice cream, cakes, candy, canned food, meat products and so on. in the chemical industry and medical scientific research, agar can be used as medium, ointment base, and other purposes.
Agar Agar has been listed generally recognized safe product by the United States Food and Drug Administration Ordinance. It is approved as food additive to one thematic in the Food Chemicals Codex.
Gelatin is hydrolyzate of collagen, it is a non-fat high-protein without cholesterol, and it is a natural nutritional food thickener. After eating it will neither make people fat, nor lead to stamina decline. Gelatin is also a powerful protective colloid with high emulsifying capacity. When getting into the stomach, it can inhibit the cohesive effect caused by gastric acid from protein such as milk and soy milk to conducive the digestion of food.
The gelatin can be dissolved in hot water to form a thermally reversible gel, which has extremely excellent physical properties, such as jelly force, affinity, highly dispersed, low viscosity characteristics, dispersion stability , water holding capacity, coating resistance, toughness, and reversibility, etc. so the gelatin is an important food additives and is widely used as food jelly, stabilizing agent, thickening agent, foaming agent, emulsifying agents, dispersing agents and clarifying agent, etc.
Aspartame (E951) is a white, odorless, crystalline powder with an intense sweet taste and a prolonged sweet aftertaste. Aspartame is approximately 160 times sweeter than sucrose. E951 is slightly soluble in water and ethanol. Sinofi is a reliable Aspartame manufacturer and supplier in China. We can supply Aspartame ingredient at a competitive E951 price.
Royal Jelly Powder
ITEM SPECIFICATION UNIT RESULT METHOD
Appearance Powder
Powder
Color Light-yellow
Light-yellow
10-HDA â?¥4.0 % 4.03 HPLC
Moisture 33 % 38 Kjeldahl Method
Acid 90-159 ml/100g 105 GB 9697-2008
Ash 0.5-0.9 % 0.7 GB 9697-2008
Foreign Matter 0.01max %
