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Experience the highest standards of purity with PureTaste Food-Grade Ethanol 96%, a versatile food alcohol specially formulated for the food, pharmaceutical and cosmetic industries. Processed through state-of-the-art multistage distillation and activated carbon filtration technology, PureTaste guarantees:

Ultra High Purity 96%
Free of methanol, heavy metals and microbial contaminants, making it safe for direct contact with food and beauty products.

Sustainable Plant-Based Ingredients
Produced from the fermentation of sustainably grown non-GMO sugar cane more environmentally friendly and gluten-free.

Octacosanol(Policosanol)

Alternative name: Policosanol/Sugarcane Extract/Rice Bran Extract

EINECS No.:209-181-2

CAS No.: 557-61-9



Description & Appearance

Policosanol is a world recognized anti fatigue substance, which is extracted from plant rice bran wax or sugarcane wax, soluble in the aliphatic and aromatic compound at 70-80

Application

The results show that it can help to resist fatigue, and relieve the increase of acetaldehyde concentration caused by drinking.

Specification

Items

Indicators

Appearance

White powder

Octacosanol(Policosanol)

5-95%

Policosanol

98%

Melting Point

75-85

Fatty AcidmgKOH/g

1.5

Moisture

0.5%

Ash

0.1%

Leadmg/kg

0.5

Asmg/kg

1.0

Hgmg/kg

0.1

Cdmg/kg

1.0

Total Plate Count(CFU/g)

n=5,c=2,m=10,M=5*104

Mold(CFU/g)

50

Yeast(CFU/g)

20

Coliform group(CFU/g)

n=5,c=2,m=10,M=100

Pathogenic bacteria

Negative

Vitamin B9 is an essential water-soluble vitamin that plays a crucial role in various bodily functions. It is naturally found in foods such as leafy green vegetables, citrus fruits, beans, and liver.
Our vitamin B9(folic acid) products include 10% food grade, 80% feed grade, and 96% feed grade.
The quality standards for food grade folic acid include USP/EP/FCC, while the in-house standard is for feed grade folic acid.
Optional packaging includes 25kg drums or boxes.

Our main products:
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Glycine hydrochloride;cas6000-43-7
DL-Alanine,cas 302-72-7;
L-Alanine,cas 56-41-7;
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L-Cystine,cas 56-89-3;
L-Cysteine,cas 52-90-4;
L-Cysteine monohydrochloride,cas 52-89-1;
L-Valine,cas 72-18-4;
L-Arginine,cas 74-79-3;
L-Leucine, cas 61-90-5;
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L-Glutamic acid,cas 56-86-0;
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L-Isoleucine,cas 73-32-5;
L-Methionine,cas 63-68-3;
L-Citrulline,cas 372-75-8;
L-Aspartic Acid,cas 56-84-8;
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L-Serine,cas 56-45-1;
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L-Proline,cas 147-85-3;
L-Histidine,cas 71-00-1;
L-lysine hydrochloride,cas 657-27-2;
Glycine hydrochloride,cas 6000-43-7;

Welcome to inquiry!

ic acid is widely used as an acidulant and/or flavor enhancer in Carbonated drinks, non -carbonated drinks, Snacks products, Confectionary, Bakery, Seasoning, Flavor, Instant Mix, sauce, Pickles, ORS Supplements, Dairy Division - whey protein cheese, Fermented milk, Pharmaceuticals - cough syrup, Effervescent tablet, ORS, lozenges, cough syrup. toothpaste etc.

FUSO MALIC ACID is also used in Cosmetics Products as AHA such as Shampoo, Anti-aging cream body lotions, and serums etc.

Protein coagulant

sweetening agent

Soybean reception and storage - Extrusion (T 135 ° C) - Oil extraction by pressing - Storage - Size reduction - Sieving - Hydration of
micronized soybean meal - Texturization (high pressure and T 170 ° C) - Cutting - Drying by hot air - Cooled - Packaging

Ingrediente / Materia prima / Ingredient / Raw material

Argentina Textured Soy Protein

Characters:
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O).
Applications:
No bad odor, has good thermal stability.
1. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
2. Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occuring empty holes and pore in the chocolate products.
3.Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.
4. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.

Characters
Ivory white powder, soluble in water, dispersible in hot water and fat
Application:
Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation.
(1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture.
(2)Used in improving efficiency and solubilization for ice cream, chocolate, candy.
(3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.

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 8.3.
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.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(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 60â?? 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 %

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.
(2) Put this product into warm water at about 60â?? 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)