White, colorless powder or crystals As buffering agent, emulsifier, dispersing agent, thickening agent in chicken nuggets, marshmallows, pudding, crab meat, initation crab, soy-based meat alternatives and cat foods etc.
White Powder As the leavening agent, buffering, Sequestrant in Baking, instant noodles, meat processing and quatica products.
White granular Used to supply mineral nutrition for aquatics, livestock and poultry,especially for hens,ducks. The phosphorus content of MDCP is more than 21% with better biological effects. It can stay in the animal's stomach longer and will be helpful for the absorption of calcium phosphate.
Powder or granular, whith crystal As dietary, calcium supplement in toothpastes, in prepared breakfast cereals, dog treats, flour, and noodle products.
clorless powder or crystals. Food grade MCP As the bulking agent and leavening agent in baked foods and wine making etc.
CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time. A. Function of CMC in the food industry: 1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant. 2. Water retention: CMC is a water binder, helps increase shelf life of food. 3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size. 4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil. 5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals. 6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
Carrageen an Gum Food Grade A natural gelling agent derived from seaweed, carrageen binds moisture and improves the texture, viscosity and firmness of a variety of foods. Carrageenans are everywhere.
Organic Non Toxix Food Preservative Product . Polyphenol Formula: The general structure of polyphenols consists of multiple phenol rings with hydroxyl groups (-OH) attached. The simplest form of polyphenol is a single phenol ring with one or more hydroxyl groups attached. Polyphenols can be classified into several subclasses, including flavonoids (such as flavonols, flavanols, flavanones, etc.), phenolic acids (such as gallic acid, caffeic acid, etc.), and others. Food Preservation Benefits of Polyphenols: Polyphenols Antioxidant Antioxidant activity, extending the shelf life of food products. Polyphenols Antimicrobial Activity: antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Polyphenols Anti-inflammatory Effects: preserving food quality by reducing inflammation-induced deterioration. Antioxidant Properties: Polyphenols exhibit strong antioxidant activity, which helps prevent oxidation of food components, thus extending the shelf life of food products. Antimicrobial Activity: Some polyphenols possess antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Anti-inflammatory Effects: Certain polyphenols have anti-inflammatory properties, which can help in preserving food quality by reducing inflammation-induced deterioration. Applications in Grape Processing for Wine Making: Contribution to Wine Flavor and Color: Polyphenols present in grape skins, seeds, and stems contribute to the color, flavor, and mouthfeel of wine. For example, anthocyanins are responsible for red wine color, while tannins contribute to astringency and structure. Antioxidant Protection: Polyphenols act as natural antioxidants in wine, protecting it from oxidative damage during fermentation, aging, and storage. Preservation of Wine Quality: The presence of polyphenols in wine helps preserve its quality by inhibiting oxidation and microbial spoilage, thus extending its shelf life. Improvement of Wine Stability: Polyphenols can enhance the stability of wine by preventing protein haze formation and reducing oxidation-related off-flavors. In summary, Baba Polyphenols offer various benefits in food preservation, including antioxidant and antimicrobial properties, and they play a crucial role in grape processing for wine making by contributing to flavor, color, antioxidant protection, and overall quality enhancement of the final product.
Ammonium bicarbonate is a white orthorhombic or monoclinic crystal. There is ammonium smell.Soluble in water ,the aqueous solution is alkaline,insoluble
Colour Index No 19140 E Number E 102 FD C No Yellow 5 Food Colour Name Yellow 4 CAS No 1934210 Class Monoazo Pyrazolone 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 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 15000 Propylene Glycon gmltr 5000 Ethanol 95 gmltr Trace Stability to Acids Excellent Neutral Excellent Alkaline Better Baking 205 C 400 F Best Light Excellent Heat Best
Chitin
Slightly Yellow Liquid;sulfur like aroma of garlic or onions with not long-lasting and irritating.
Slightly Yellow Liquid;Like Cocoa, hazelnut, popcorn, bread
Slightly Yellow Crystal;It has an aroma of popping corn.
CMC always be used in frozen foods as dispersing agent and excipients, prevent from ice crystals, keep final products' uniformity, enlarge the volume, improve taste; improve taste; adding CMC in baking foods, can enhance toughness, prevent breakage, improve dough surface.
Saccharin sodium 2-SULFOBENZOICANDIMIDESODIUMSALTDIHYDRATE;2,3-DIHYDRO-1,2-BENZISOTHIAZOLE-3-ONE-1,1-DIOXIDESODIUMSALTDIHYDRATE;1,1-DIOXIDE-1,2-BENZISOTHIAZOLE-3(2H)-ONESODIUMSALT,DIHChemicalbookYDRATE;O-BENZOICACIDSULFIMIDESODIUMSALTDIHYDRATE;O-BENZOICSULFIMIDESODIUMSALT;O-BENZOICSULFIMIDESODIUMSALTDIHYDRATE;O-SULFOBENZIMIDESODIUMSALTDIHYDRATE;SOLUBLESACCHARIN
Sodium ACid Pyrophosphate acts as a buffers,chelating agents, stabilizers, emulsifiers,color improves in the food industry.Such as instant noddle cooking aid,ham,sausage, flour modifier,pastry, biscuit leavening agent,hamburger beef poe flavoring,sausagepH adjuster,vegetable color improver,water products,chelating agents for canned foods.
2-hydroxy propionic acid Applications: Acidification agent for beverages. Preservative and flavoring in dressings and salads. Fermentation and PH regulator in beer, wine and spirits. Antimicrobial agent and shelf life extender in bakery and meat products. Other products: Tetrasodium pyrophosphate Food Grade Calcium Propionate Phosphoric acid 85% Sodium Metabisulphite Soy Protein Isolate
Dextrose Monohydrate is derived from refined corn starch, glucose liquidobtained by liquefaction and saccharification, then gained a watermolecule through refined, concentrated, cooling crystallization. It is white or colorless crystalline powder; No visible impurities, with amild sweet, pure, no peculiar smell.
Calcium propionate(CAS No.4075-81-4) is a new type of food additive . It is a safe and reliable antifungal agent for food and feed approved by the World Health Organization ( WHO ) and the United Nations Foodand Agriculture Organization ( FAO ) . Calcium propionate has a wide range of antibacterialeffects on molds , yeasts and bacteria . It is harmful , harmless to humans and animals , and has notoxic side effects. Calcium propionate is easy to be mixed with flourevenly. As a preservative, it can provide necessary calcium for human body andstrengthen food.Calcium propionate is a new food preservative developed in in recent years.Compared with sodium benzoate, it has strongeranti-corrosion ability and is safer.Its preservative and preservation effectmakes it widely used as preservative and preservation of breads, pastries,cakes, fruits and pastries
