Storage Type: Dried Specification: 10g Shelf Life: 24 months
Storage Type: Dried Specification: 10g Shelf Life: 24 months Ingredients: None Content: salt, palm oil, shrimp extract,yeast etc Instruction for use: Add powder In The Cooking and Stir Service: OEM ODM MOQ: one '20ftc Certification: HALAL ,CIQ,ISO9001,ISO14001, ISO22000, HACCP Quality: Excellent Material: 100% Natural Shipment: Sea Flavor: chicken ,beef ,shrimp,onion,mutton,vegetable,tomato ,ect Variety: Multi Falvors Sample: acceptable
Ashwagandha Powder
Bhringraj Powder
Indigo Powder
Jatamansi Powder
Moringa Powder
Mulethi Powder
Multani Podwer
Reetha Powder
Shikakai Powder
Tulsi Powder
Hibiscus Powder
Kapur Kachri Powder
Khas Powder
Nagarmotha Powder
Safed Musli Powder
Stevia Powder
Sudh Shilajeet
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.
