Smoked snoek.
Meat poultry products.
Goat bezoar.
Agriculture, pharma, fertilizer.
Livestock.
Fisheries products.
Livestock.
Live stocks.
Pesticides.
Food and beverage, confectionery products, meat, chicken, agricultural products.
Elevate your fitness and nutrition game with Puro Whey Powder, a premium source of high-quality protein designed to fuel your active lifestyle. Key Features: - Pure Protein Power - Versatile Use - Fast-Absorbing - Low in Fat and Carbs - Quality Assurance Whether you're striving for muscle gains, post-workout recovery, or a protein boost in your daily routine, Puro Whey Powder is the perfect choice.
SOYA PROTEIN A dietary protein isolated from soybeans that contains isoflavone phytoestrogens. Soy protein isolate has been shown to reduce tumor incidence and growth in some animal studies, possibly by modulating estrogen metabolism, reducing tumor cell proliferation, and inducing tumor cell apoptosis
Canned Lychee in syrup Shape: Whole Packaging: 24 cans/carton Shelf-life: 36 months POL: Hai Phong, Vietnam
Colour Index No. 47005 E Number E 104 Food Colour Name Yellow 13 CAS No. 8004-92-0 Class Quino Phthalone Total Dye Content % (min) 70/78 Loss on Drying at 135 �°C & Sodium Chloride & Sulphates % (max) 30/22 Water Insoluble Matter % (max) 0.2 Ether Extracts % (max) 0.2 Subsidiary Dye % (max) 4.0 Dyes Intermediates % (max) 0.5 Unsulphonated Primary Aromatic Amines % (max) 0.01 Lead (Pb) ppm (max) 10.00 Arsenic (As) ppm (max) 1.00 Mercury (Hg) ppm (max) 1.00 Chromium (Cr) ppm (max) 5.0 Heavy Metal ppm (max) 40.00 Solubility at Room Temperature Water (gm/ltr) 150.00 Glycerine (gm/ltr) 40.00 Propylene Glycon ( gm/ltr) 40.00 Ethanol (95%) (gm/ltr) Trace Stability to Acids Excellent Neutral Excellent Alkaline Weak Baking 205 �°C (400 �°F) Better Light Best Heat Better
Colour Index No 15985 E Number E 110 FD C No Yellow 6 Food Colour Name Yellow 3 CAS No 2783940 Class Monoazo Total Dye Content min 87 Loss on Drying at 135 C Sodium Chloride Sulphates max 13 Water Insoluble Matter max 02 Ether Extracts max 02 Subsidiary Dye max 30 Dyes Intermediates max 05 Unsulphonated Primary Aromatic Amines max 001 Lead Pb ppm max 1000 Arsenic As ppm max 100 Mercury Hg ppm max 100 Chromium Cr ppm max 50 Heavy Metal ppm max 4000 Solubility at Room Temperature Water gmltr 12000 Glycerine gmltr 16000 Propylene Glycon gmltr 2000 Ethanol 95 gmltr Trace Stability to Acids Excellent Neutral Excellent Alkaline Better Baking 205 C 400 F Best Light Better Heat Best
Colour Index No 45430 E Number E 127 FD C No Red 3 Food Colour Name Red 14 CAS No 16423680 Class Xanthine Total Dye Content min 87 Loss on Drying at 135 C Sodium Chloride Sulphates max 13 Water Insoluble Matter max 02 Ether Extracts max 02 Subsidiary Dye max 40 Dyes Intermediates max 04 Unsulphonated Primary Aromatic Amines max 001 Lead Pb ppm max 1000 Arsenic As ppm max 100 Mercury Hg ppm max 100 Chromium Cr ppm max 50 Heavy Metal ppm max 4000 Solubility at Room Temperature Water gmltr 7000 Glycerine gmltr 2000 Propylene Glycon gmltr 5000 Ethanol 95 gmltr 1500 Stability to Acids Very Weak Neutral Excellent Alkaline Good Baking 205 C 400 F Good Light Better Heat Better
Colour Index No 16255 E Number E 124 Food Colour Name Red 7 CAS No 2611827 Class Monoazo Total Dye Content min 82 Loss on Drying at 135 C Sodium Chloride Sulphates max 18 Water Insoluble Matter max 02 Ether Extracts max 02 Subsidiary Dye max 10 Dyes Intermediates max 05 Unsulphonated Primary Aromatic Amines max 001 Lead Pb ppm max 1000 Arsenic As ppm max 100 Mercury Hg ppm max 100 Chromium Cr ppm max 50 Heavy Metal ppm max 4000 Solubility at Room Temperature Water gmltr 14000 Glycerine gmltr 1000 Propylene Glycon gmltr 5000 Ethanol 95 gmltr Trace Stability to Acids Excellent Neutral Excellent Alkaline Good Baking 205 C 400 F Best Light Better Heat Best
Colour Index No. - 16035 E Number - E 129 FD & C No. - Red 40 Food Colour Name - Red 17 CAS No. - 25956-17-6 Class - Monoazo Total Dye Content % (min) - 87 Loss on Drying at 135 �°C & Sodium Chloride & Sulphates % (max) - 13 Water Insoluble Matter % (max) - 0.2 Ether Extracts % (max) - 0.2 Subsidiary Dye % (max) - 3.0 Dyes Intermediates % (max) - 0.5 Unsulphonated Primary Aromatic Amines % (max) - 0.01 Lead (Pb) ppm (max) - 10.00 Arsenic (As) ppm (max) - 1.00 Mercury (Hg) ppm (max) - 1.00 Chromium (Cr) ppm (max) - 5.0 Heavy Metal ppm (max) - 40.00 Solubility at Room Temperature Water (gm/ltr) - 220.00 Glycerine (gm/ltr) - 30.00 Propylene Glycon ( gm/ltr) - 15.00 Ethanol (95%) (gm/ltr) - Trace Stability to Acids - Excellent Neutral - Excellent Alkaline - Better Baking 205 C (400 F) - Better Light - Best Heat - Best
Vegetarian sausages are much healthier. The amount of salt, oil and calories can be adjusted using the same rules that apply for cooking other sausages. Delicious and protein filled veg sausages are a easy treat for active kids on the go (Not to mention adults too) INGREDIENTS - Isolated Soy Protein, Textured Soy Protein, Red Yeast extract powder, Soy Sauce, oil, salt, sugar, pepper, Flavour Enhancer (621).
Brand: Ranya Weight: 420gr Quantity: 52000 per 40â?³ container Shelf Life: 60 months - Different kind of meals. - Possible Hallal Food. Provenance: Fresh Production Produce in: EU MOQ: 1 container 40â?³ Payment: 100% in advance Price: 0,99 per unit Exwork Portugal
