Basic Information: Product name:Yeast Glucan Molecular formula:(C6H10O6)n Relative Molecular weight:20KDa-4000KDa Appearance:Off-white to Yellow Fine powder Specification:70%Yeast Bate Glucan Test method:HPLC Source of plant:With protein content abundant edible yeast as raw material, adopting autolyzed, enzymatic hydrolysis, separation, enrichment and other modern biological hi-tech, protein, nucleic acid in yeast cells were degraded after refined but become a kind of soluble paste tan or light yellow powder pure natural products. Effects: 1.Anti-cancer,Anti-tumor effects. 2.Anti-inflammatory effects. 3.Reduce cholesterol effects. 4.Anti-radiation. Application: 1. Food: meat products, dairy products, biscuits, beverages, raw materials in juice; 2. Health food and pharmaceutical raw materials; 3. Cosmetic ingredients: shampoo, shower gel, mask, hand cream, hand sanitizer, facial cleanser, etc. 4. Feed additives.
Castor oil and it's typed (refined castor oil, cold pressed castor oil. Jamaican black castor oil, hydrogenated castor oil), calcium chloride, hydrogen peroxide, potassium chloride, washing powder (detergent powder), cold pressed organic neem oil (nimboli oil), grapes, hps groundnuts kernels (peanuts & peanut oil), iron oxide red y101, iron oxide yellow 313, iron oxide black 330.
One of the most well-known and sought-after byproducts of the refining process of vegetable (mostly sunflower) oil are fatty acids. Fatty acids, an industrial product with a GMP+ certification, are mostly used in the animal formula and feed sector. This is because adding fatty acids or fatty acid-based compounds to an animal feed ration can reduce feed costs. Fatty acids are crushed and processed through a whole cycle. In addition, they are utilized in the manufacturing of soap, glycerin, and stearin, as well as in the food processing industry as a direct formula component. Tocopherols.
1. What is PFAD PFAD stands for Palm Fatty Acid Distillate. It is a processing residue resulting from physical refining of crude palm oil products. At room temperature it is a light brow semi-solid, melting to a brown liquid on heating. Up to 80 percent of PFAD is free fatty acid (FFA), with palmitic acid and oleic acid being the major components. The remaining 20 percent is made up of components including triglycerides, partial glycerides, and vitamin E, sterols and squalene's. 2.How is PFAD used? PFAD is used as a renewable raw material in biofuels production as well as to produce candles, soaps, other oleochemical products, and animal feed. Specific to biofuel production in Europe, the EU allows Member States to account PFAD consumption towards greenhouse gas emissions reductions under its Renewable Energy Directive. The amount of emissions reductions depends on the PFAD technical classification, a residue or co-product, which is up to the individual Member State. To verify the emissions reductions, the EU relies on voluntary certification schemes, such as the International Sustainability and Carbon Certification system. 3.What are the benefits6 of using PFAD Producing renewable fuels using PFAD is good for the climate. It is an efficient way to use waste generated through the palm oil refining process, preventing PFAD from going to literal waste. A by-product that is undesirable from the food industry perspective can be very desirable for other sectors. Neste MY Renewable Diesel7 which is refined from PFAD and other waste and residue materials, such as Used Cooking Oil (UCO), helps to replace crude oil-based diesel in transportation. Using Neste MY Renewable Diesel can reduce greenhouse gas emissions by 90 percent on average compared to a diesel-powered vehicle using conventional fossil fuel-based diesel.
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
