Name:sodium formate
Molecular formula:hcoona
Cas no:141-53-7
Einecs: 205-488-0
Appearance :the white powder.
Packing:25kgs woven bag.
Application: used in leather industry, serves as camou flage salt in the chrome tanning method, used in catalyst and stabilizer compositions, and in the printing and dyeing of textiles as a reducing agent, used as the raw material in the manufactures of sodium hydrosulphite, formic acid and oxalic acid, used as drilling fluid and completion fluid in oil field, used as road antifreeze and cement antifreeze.
Supplier: Frozen fish, mask, feed additive, calcium formate, pike conger eel, fertilizer, npk
Supplier: Diethylene glycol, dipotassium phosphate, disodium phosphate, hydrochloric acid, iron oxide, monoammonium phosphate, monopotassium phosphate, oxalic acid, phosphoric acid, phosphorus acid, polyanionic cellulose, potassium bicarbonate, potassium carbonate, potassium citrate, potassium formate, potassium hydroxide, potassium sulfate, soda ash, sodium acid pyrophosphate, sodium bicarbonate, sodium formate, sodium gluconate, sodium hexametaphosphate, sodium hydroxide, sodium hypochlorite, sodium metabisulfite, sodium metasilicate, sodium nitrite, sodium percarbonate, sodium silicate, sodium sulfide, sodium sulfite, sodium thiosulfate pentahydrate, sodium tripolyphosphate, sulfamic acid, sulfuric acid, tapioca, tetrapotassium pyrophosphate, tetrasodium pyrophosphate, titanium dioxide, trisodium phosphate, xanthan gum, zinc chloride, zinc sulfate
Services: Distributor
Supplier: Acetic Acid, Ammonium Bi Carbonate, Ascorbic Acid, Activated Carbon, Aluminium Sulphate, Ammonium Chloride, Boric Acid, Barium Carbonate, Barium Sulphate, Borax Cacl2 Calcium Hypo, Calcium Stearate, Caustic Soda, Copper Sulphate, Citric Acid, De Ionised Water, Dsp Edta, Epsom, Salt, Ferric Chloride, Ferric Sulphate, Ferrous Sulphate, Formaldehyde, Formic Acid, Glycerine, Hcl, Hydrogen Peroxide, Isopropanol, Lactic Acid, Lime, Magnesium Carbonate, Magnesium Chloride, Magnesium Oxide, Mgso4, Mno, Mnso4, Mpg, Nitric Acid, Oxalic Acid, Phosphoric Acid, Potassium Carbonate, Potassium Chloride, Potassium Hydroxide, Potassium Permanganate, Potassium Sorbate, Sodium Benzoate, Sodium Bi Carbonate, Sodium Bi Sulphate, Sodium Carbonate, Sodium Formate, Sodium Hexameta Phosphate, Sodium hydrosulphite, Sodium Hypo, Smbs, Sodium Metasilicate, Sodium Nitrate, Sodium Persulphate, Sodium Sulphate, Sodium Thiosulphate, Sorbic Acid, Stearic Acid, Sulphamic Acid, Trisodium Phosphate, Urea, Water Treatme
Supplier: Acetic acid, ammonium bi carbonate, ascorbic acid, activated carbon, aluminium sulphate, ammonium chloride, boric acid, barium carbonate, barium sulphate, borax cacl2 calcium hypo, calcium stearate, caustic soda, copper sulphate, citric acid, de ionised water, dsp edta, epsom, salt, ferric chloride, ferric sulphate, ferrous sulphate, formaldehyde, formic acid, glycerine, hcl, hydrogen peroxide, isopropanol, lactic acid, lime, magnesium carbonate, magnesium chloride, magnesium oxide, mgso4, mno, mnso4, mpg, nitric acid, oxalic acid, phosphoric acid, potassium carbonate, potassium chloride, potassium hydroxide, potassium permanganate, potassium sorbate, sodium benzoate, sodium bi carbonate, sodium bi sulphate, sodium carbonate, sodium formate, sodium hexametaphosphate, sodium hydrosulphite, sodium hypo, smbs, sodium metasilicate, sodium nitrate, sodium persulphate, sodium sulphate, sodium thiosulphate, sorbic acid, stearic acid, sulphamic acid, trisodium phosphate, urea, water treatmen
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.
LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
Supplier: Canned food scarves/stoles terry towels gloves meeting room tables frozen pork meeting room chairs frozen meat modular office chairs fresh beef multifunction chairs frozen beef meat & poultry fresh chicken chicken eggs frozen chicken poultry fresh meat frozen fish sodium formate 4 ply face mask fresh fish fillets food products n95 face mask industrial chemicals surgical face mask racks, shelves medical face masks cash drawers electronic cash registers & barcode scanners kn95 face mask 3 ply face mask frozen fish fillets
Buyer: Live poultry animal
SauMix is a Vegan, Gluten-Free, Plant-based and Non-GMO starch which makes Soups, Gravies and Sauces - Tastier, Smoother, Thicker and Yummy. SauMix has excellent Shear Stability and Water Holding Capacity. SauMix is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS TOMATO KETCHUP & OTHER SAUCE: Mix 3-5 % of SauMix in partial amount of water and completely mix without any lump formation. Then add it along with remaining water to the sauce, after adding all other raw materials. TOMATO SOUP: Mix 2 -3 % of SauMix in required amount of water and add at the last of cooking for Soups. For Instant Soup mixes, Add required percentage of SauMix along with all dry ingredients and mix well. PREMIXES (INSTANT SOUP MIX, KETCHUP MIX, AND SAUCE MIX): Mix 3-5 % of SauMix at the time of blending while adding other raw materials FEATURES AND BENEFITS ï?? Improves thickness of the sauce, soups and ketchups. ï?? Better dispersion of spices and other ingredients uniformly. ï?? Improves smooth texture of sauce, soups and ketchups. ï?? Enhance product's flavor. ï?? Stable high viscosity. ï?? Excellent shear stability. ï?? Excellent water holding capability. During the shelf life, it maintains the consistency and avoiding the water separation. ï?? 100% Natural and 100% vegetarian product. DOSAGE For excellent results, use 3 to 5% SauMix of total batch size.
