Cream Of Tartar

Supplier: L(+) tartaric acid, cream of tartar, rochelle salt

TARTARIC ACID Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.

Product Specification Color White Form Powder Packaging Size 25 Kg Shelf Life 3 Years Baked Y N Yes Quantity Per Pack 25 Kg Storing Period 3 Years Minimum Order Quantity 25 Kg Product Description Sodium Bicarbonate / Soda Bicarb, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction includephosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphatesor cream of tartar.

Aluminum Chloride Hexahydrate Ammonium Bicarbonate Ammonium Carbonate Benzyl Alcohol Bismuth Citrate Borax; Sodium Borate Calcium Acetate Calcium Chloride Calcium Lactate Calcium Levulinate Calcium Saccharate Carbamide Peroxide Carmellose Calcium Chromic Chloride Copper Sulfate, Cupric Sulphate Ferric Chloride Hexahydrate Gentian Violet Hyaluronic Acid Lactic Acid Magnesium Chloride Hexahydrate & Anhydrous Magnesium Chloride Hexahydrate & Anhydrous Magnesium Stearate Maleic Acid Manganese Chloride Methylene Blue Oleic Acid Potassium Bitartrate, Cream of Tartar Potassium Carbonate Potassium Hydroxide Pellets Potassium Nitrate Aluminium Potassium Sulphate Ammonium Bromide Ammonium Chloride Benzoic Acid Bismuth Subcarbonate Boric Acid Calcium Carbonate Calcium Hydroxide Calcium Lactobionate Calcium Oxide Calcium Sulfate Carmellose Carmellose Sodium Citric Acid Cupric or Copper Chloride Fumaric Acid Glacial acetic Acid Lactobionic Acid Lithium Citrate Magnesium Oxide Magnesium SulfateHepta& Anhydrous Malic Acid BP USP Manganese Sulfate Octyldodecanol Potash Alum Potassium Bromide Potassium Chloride Potassium Iodide Propionic Acid

Supplier: Food coloring, liquid food coloring, powdered food coloring, gel food coloring, silvery food coloring, metallic food coloring, oily food coloring, water based powdered food coloring, oily powdered food coloring, spray food coloring, cocoa butter, flower food coloring, edible leaf, gold leaf, isomalt, baking powder, vanillin, powdered gelatin, leaf gelatin, alkalized cocoa, natural cocoa, pastry additive, vanilla with sugar, cream tartar, tylos c, cmc, powdered sugar, citric acid, lemon salt, coconut oil, baking soda, milk powder, dried fruit, food flavor, vanilla extract, melting chocolate, cream bag, whipped cream bag, edible adhesive, edible paint solvent, activated carbon, glycerin, mono propylene glycol, cold cake jelly, cake decoration candies, cake decoration dragees, sprinkles dragee, argentine dragee, spray oil, egg whites powder, potato starch, lecithin, brown sugar, malto dextrin, sugary vanillin, chocolate gloss, topping sauce, cake sauce, melting chocolate
Services: Produce

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. 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 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/%) â?¤2.0 Ignition residue (W/%) â?¤0.5 Pb/(mg/kg) â?¤2 Packagingï¼? 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. -

Chemical formula:na6p6o18 Appearance:white crystals Use Shmp is used as a sequestrant and has applications within a wide variety of industries, including as a food additive in which it is used under the e number e452i. Sodium carbonate is sometimes added to shmp to raise the phto 8.0–8.6, which produces a number of shmp products used for water softening and detergents. A significant use for sodium hexametaphosphate is as a deflocculant in the production of clay-based ceramicparticles.[3][4][5][6] it is also used as a dispersing agent to break down clay and other soil types.[7] It is used as an active ingredient in toothpastes as an anti-staining and tartar prevention ingredient.[8] Food additive Artificial maple syrup, canned milk, cheese powders and dips, imitation cheese, whipped topping, packaged egg whites, roast beef, fish fillets, fruit jelly, frozen desserts, salad dressing, herring, breakfast cereal, ice cream, beer, and bottled beverages, among other foods, can contain sodium hexametaphosphate.

Cas number:10124-56-8 Chemical formula:na6p6o18 Appearance:white crystals Use Shmp is used as a sequestrant and has applications within a wide variety of industries, including as a food additive in which it is used under the e number e452i. Sodium carbonate is sometimes added to shmp to raise the phto 8.0–8.6, which produces a number of shmp products used for water softening and detergents. A significant use for sodium hexametaphosphate is as a deflocculant in the production of clay-based ceramicparticles.[3][4][5][6] it is also used as a dispersing agent to break down clay and other soil types.[7] It is used as an active ingredient in toothpastes as an anti-staining and tartar prevention ingredient.[8] Food additive Artificial maple syrup, canned milk, cheese powders and dips, imitation cheese, whipped topping, packaged egg whites, roast beef, fish fillets, fruit jelly, frozen desserts, salad dressing, herring, breakfast cereal, ice cream, beer, and bottled beverages, among other foods, can contain sodium hexametaphosphate.