Gelatin Application Food grade Gelatin: Food grade gelatin is pale yellow to yellow in appearance. It has excellent colloidal viscosity, emulsibility and stability. Can be used in cotton candy, aspic, yogurt, ham, sausage, canned, candy, ice cream and other food industry. Photographic Gelatin: Photographic gelatin is one of the important materials for the production of photographic materials. Because of its unique physical and chemical properties, it has been used as a carrier in silver salt photographic materials. Widely used in the production of various film, film, medical X-ray film, printing film, photographic paper and other photographic industry. Pharmaceutical Gelatin: Pharmaceutical Gelatin is made of animal bone as raw material, through complex physical and chemical treatment of high protein, easy to be absorbed by the human body, has the characteristics of high viscosity, high freezing force, easy to freeze and others. For its varieties of characteristics such as gel, solid water, cohesiveness and solubility, it has widely uses in the pharmaceutical industry, such as hard capsules, soft capsules ,coating, tablets , plasma substitute and softgel. Industrial Gelatin: Industrial gelatin is made from animal skin and bone, used in match heads, adhesive and other fields. Certificates: FDA,DMF,NSF-GMP, FSSC22000, ISO14001
Xanthan Gum is made from Xanthomnas campestris and carbohydrate such as corn starch by fermentation engineering. It has unique fluidity, good water -soluble, stability of heat and acid and alkali, and good compatibility with a variety of salt. It is used in more than 20 industries such as food, oil, and medicine. It is currently the largest production scale in the world and extremely widely used microbial polysaccharides. Xanthan Gum is light yellow to white flowing powder, with a slight smell. It is easy to dissolve in cold, hot water, the solution is neutral, frozen and frozen, and insoluble in ethanol. In case of water dispersion and emulsification, it becomes stable hydrophilic viscosity. Professionchem is professional xanthan gum suppliers in China . Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !
Gellan Gum is a kind of exopolysaccharides with excellent function, it is produced by fermentation of Sphingomonas and saccharides materials. After the fermentation, finished product will be also by extracting , drying ,grinding and packing to got. Gellan Gum is available in two types, low and high acyl content . The two types have different gelling features for different and variety of application fields . Professionchem is gellan gum manufacturer with many years of producing experience in China. Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !
Maltodextrin (organic, conventional), Tapioca Syrup (organic, conventional), Rice syrup, Corn Syrup, Rice protein, Rice/Waxy Rice Starch, Rice/Waxy Rice Flour, Pregel (Rice/ Tapioca), Modified Starch
Being famous for Gelatin is a key ingredient to dessert jelly, which gives the popular dish its jellyness. Gelatin is great for boosting flavors and melting them deliciously in the mouth (which is one of the reasons why its such a popular ingredient in the food industry). In our factory ,we manufacture gelatin in two forms, which you may have noticed Powdered&Sheet (or leaf). Jelly Strength Bloom.g 220 Viscosity mpa.s 3 Transparency 65nm Wavelength 90% Ash ash 2 Moisture Content moisture content 12%
1: Gelatin 80-280Bloom. 2: Light yellow granular or powder 3: Odor normal, taste normal, no black particle 4: High viscosity for producing hard capsule 5: Meet FDA, ISO, HACCP, HALAL, KOSHER and ICQ etc. 6: 6-60mesh
We a professional Instant Dry Yeast manufacturer .we supply Low sugar and High sugar (Sugar-tolerant) Yeast to worldwide. We are prond of offering High Quality Instant Dry Yeast to worldwide. Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting. Our High sugar Yeast(Sugar-tolerant type) has been shipped to
We are a leading Yeast manufacturer and exporter . We are prond of offering High Quality Instant Dry Yeast to worldwide. Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting. Our low sugar Yeast has been shipped to
Our Dry Yeast featured with Rapid Fermenting , pure natural and high nutrition make the bread soft and good taste. It doesn't contain any preservative,artificial flavors or pigments,which doesn't need any rehydration step before the dough preparation.just mix with flour directly is ok,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc. Ingredients: Natural Yeast, Sorbitan monostearate(E 491), Vitamin B Application: Suitable for dough with the sugar contents ranging from 0-7%. Dosage: 0.8-1.2% of the flour Usage: Dissolve in water and mix with flour and other ingredients well-proportioned, and then add in water and stir. Note: Avoid directly mixing the yeast with oil, salt, and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28 Storage/Shelf life: Store in dry and cool places for two years. Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
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. 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 60�?? 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/%) �?�2.0 Ignition residue (W/%) �?�0.5 Pb/(mg/kg) �?�2 Packaging�? Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4) 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.
Calcium Stearoyl Lactylate(CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and stru cture. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. 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.
Rosehip: AZS 106-2003 Composition of nectar: rosehip juice, sugar syrup. Nutritional value per 100g: carbohydrates - 11g, vitamins: beta carotene - 0.5mg, C-0.15mg. Calorie-44kcal. Storage: temperature 0-25 C, relative humidity no more than 75%. Avoid direct sunlight. 0.15% natural precipitation is allowed. 16 Bx Sterilized. Shelf life: 2 years after date of issue.
overview Maltodextrin, (also known as water-soluble dextrin or enzymatic dextrin),made from corn starch by partial hydrolysis,is a product of polysaccharide classified by DE from 5 to 20.The higher the DE value,the shorter the glucose chain,the higher the sweetness,the higher the solubility,and the lower heat resistance.It is easily digestible and being absorbed as rapidly as glucose.It is commonly used as a food additive for the production of soft drinks and candy.It can also be found as an ingredient in a variety of other processed foods. It can be used as spary drying aid,bulking agent,texture provider,tablet excipient,film former,sport beverage,parenteral and enteral products. Applications: �·pasta,cooked cereals and rice �·meat substitutes �·baked foods �·salad dressings �·frozen meals �·soups �·sugars and sweets �·energy sports drinks SHANGHAI UNITEBIZ INTERNATIONAL TRADE CO.,LTD.(SUIT for short),focusing on Natural solutions,use the broad business networks,both within China and overseas,to conduct importing and exporting,and be dedicated to offer a variety of premium goods and services to each partner. SUIT insists on Innovation and Realism firmly,develops a diverse range of business activities with integrity and fairness,promotes the brand operations actively and builds the value chain on natural solutions unswervingly.So far,SUIT has 3 business groups including Bulk materials,Food&Beverage,Agency services. SUIT,your faithful partner on natural solutions!
Product Name: COMPRESSED NATA DE COCO Type: Jelly & Pudding Compressed ratio: 1:6, 1:8, 1:10 Size: 3x3x3mm, 5x5x5mm, 8x8x8mm, 10x10x10mm, 15x15x15mm Material: 100% Fresh Coco Water MOQ: 1 ton Packing: 1kg, 2kgs, 5kgs, 10kgs/ bag , 10kgs/ carton Instruction for use: for Food & Beverage Quality: EXPORT
Calcium Stearoyl Lactylate(CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use.�?�¯ï¿½?�¿ï¿½?�½ (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. 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.
Polydextrose is a kind of soluble dietary fibre. The fibre content is 97%.It is usually used in food and beverage to increase fibre content. Polydextrose is also a kind of low caloric bulking agent in sugar or fat reducing fields.
Molecular Formula C4H4O3 Functions Lubricants Categories Food Additives Usage Industrial Grade Standard Reagent Grade Physical State Powder
Caramel color Brand: jianshi Our caramel color is made from solid glucose and water.It can be used in soybean sauce, sauce products (including fruit sauce), blend flavoring, candies, biscuits, cocoa and chocolate products, cold drinks, carbonated drinks and solid drinks, rice wine, compound wine, aromatized wine, etc.Our caramel offers excellent color, stable ph, and easy coloring. Specification Items Specifications Color and appearance A dark brown, thicken liquid Smell Caramel smell, no off-smell Clarity No suspension and sediment Absorbance , Â (610nm) 0.?0.6 Color ratio, (104Â ebc units) 1?12.1 Ammonia nitrogen*(as nh3), Â % Â
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. 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 60? 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/%) 2.0 Ignition residue (W/%) 0.5 Pb/(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4) 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.
Liquid shortening
