soidum lignosulphonate MN1: Index Items Standard Value Test results PH Value 10-13 12.98 Dry Matter â?¥92% 95 Lignosulphonate â?¥50% 52 Water insoluble matter â?¤3.0% 2.67 MN2: Index Items Standard Value Test results PH Value 9-11 9.5 Dry Matter â?¥92% 96 Lignosulphonate â?¥50 55 Water insoluble matter â?¤1.5% 0.7 Sodium Lignosulphonate ( lignosulfonate ) water reducer are mainly for concrete mixture as water-reducing additive. Low dosage , low air content , water reducing rate is high ,adapt to most kind of cement. Can confected as concrete early-age strength enhancer , concrete retarder , antifreeze , pumping aids etc. Nearly no precipitate product in the liquor additive which is made from The sodium lignosulphonate and Naphthalin-Group High-Efficiency Water Reducer .The sodium Lignosulphonate is fit for apply to building project, dam project, thruway project etc. If you are interested in our products, please do not hesitate to contact us! Best regards! Lorna
Potassium metabisulphite Potassium metabisulphite food grade Cas no.:16731-55-8 E-no.: e.224 Einecs no.:240-795-3 Application: as a preservative(thisapplication is restricted). For the treatment of wine after fermentation has ended. For the removal of moulds from freshly selected grapes before pressing. Packing: in 25kgs bags Packing: in 25kgs bags
Habio phytase is developed by sichuan habio bio-engineering co., ltd. With several protein research institutions after many years of collaboration, using modern genetic engineering technology, microbial fermentation technology, and advanced postprocessing techniques. It can release inorganic phosphorus through hydrolysis of phytic acid, thus improving its utilization, decreasing the usage of inorganic phosphorus sources, and reducing the cost of feed formulas. Being a green, efficient additive of livestock and poultry feed, it could also reduce the phosphorus in animal waste emissions and protect the environment. Habio adheres to the aim of "using science and technology to create a new elevation, ,161,161¨¤ willing to provide our customers with safe, high-efficient feed additive products and perfect technical support, in the hope of bringing customer significant economic benefits. Definition of activity One phytase unit (u) is defined as the amount of enzyme which liberates 1|,,172mol inorganic phosphorus per minute from 5.0mmol/l sodium phytate at 37,161,227c, ph5.0. Characteristics of phytase 1. Good flowability easy to uniformly mix in feed processing. 2. Uniform enzyme activity, more efficient. 3. High stability, easy to transport and store. 4. Broad ph range of activity the optimum temperature is close to animal body temperature. Product functions 1. Decomposing phytic acid of plant feed components, thus releasing inorganic phosphorus for direct utilization of livestock and poultry. 2. Decrease dosage of costly inorganic phosphorus and reduce feed costs and using space-saving formula to ensure or improve effect of breeding. 3. Promoting utilization of minerals, protein, and other nutrients to improve production performance of animals. 4. Significantly improving biological utilization ratio of dietary phosphorus and reducing the waste of inorganic phosphorus.
1-octen-3-ol 25/200kg/drum
Complex emulsion thickener can reduce the surface tension of water and oil, fully refining oil molecules, make product emulsified and improve the taste and expansion rate. It has good acid resistant feature, thickening feature, melting-resistant feature and foaming feature etc. Application Complex emulsion thickener in our company specialize for dried noodles. It designed to reduce producing costs, improve food grade and taste, extend shelf-life. It can make molecular chain grow and increase the apparent viscosity to form a highly viscous solution, thus to enhance the cohesive force of products, to improve dough extensibility, shorten the time of dough to reach the optimum state of hydration, to improve water retention capacity and rehydration, and make product surface more smooth, unsticky, more boiling resistant, resistant foam, smooth and pliable. Packaging 25Kg/barrel Samples Free Sample Price US$0
Complex water retention agent is used mainly in the food modifier, water retaining agent, softener and diary stabilizer. It can make a good stable moisture content in the food, increase the brightness and the tendons of the products, keep the product moisture, improve the stability of the product, optimize the shape, color, flavor of food, therefor to extend the product shelf life and aging time. Â Application Fast-frozen food It can make the product surface smooth and delicate, crack preventive, non-adhesive. Add dough elasticity, prolong the storage period and improve the taste, and has good stability, water retention and molding functions. Meat product It can effectively improve the meat adhesion, improve water retention capacity, reduce the loss of nutritional composition of meat, preserve meat tenderness and thus improve the products. It can improve elasticity, tenderization, reduce loss of gravy of elastic water retention in the meat products in processing, to prevent protein denaturation of meat product, reduce the loss of gravy thawing, thus made canned meat in fat emulsion maintain uniform texture. It can control pH of meat products in the most suitable pH range within the protein swell, and make the meat products appeared the best color, improve the emulsifying property and stability, prevent fat and water separation. Other Information live:keepintouchpls Samples Free Sample Price US$0 Remarks for samples , contact me please.
Complex Water Retention Thickener--Dried Bean curd Stick Quality Improver The product has the advantages of improving gluten, flexibility, touchness, production of dried bean curd stick and other functions. It can make beancurd stick chewy, elastic, resilient, and constantly strip, rehydrated quickly, noodle soup is clear, boiling resistant, foam resistant, pick the skin clean and quickly, the tail rotor is not thick, high yield, tastes no astringency, chewy, soft, refreshing and fragrant. It's applicable to the bean curd stick, tufu gluten, dried tofu, soybean skin, soybean sheet and other products. Minimum Order 1 Bag Samples Free Sample Price US$0 Remarks 500g/bag Sample
Composite bulk agent is mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value. Effects During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption. In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed. Packaging 25kg/bag Kraft Samples Free Sample Price US$0
It's mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value. Application During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption. In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed.
Complex thickening stabilizer is mainly used to improve and increase viscosity and gelation of products. It has good effects of adhesion condensate thickening, emulsifying, setting, water retention and film forming. It makes the product into suspended form to improve the physical properties of food, to make the product more smooth and taste well. The product is soluble in water, and when it form highly viscous liquid, the stickiness of which is formed by growing of the molecular link and increasing of the surface viscosity, brought on broionic phenomenon of many anionic genes in molecules. Especially for the production and processing of the products, complex thickening stabilizer can change the internal molecular structure of flour to promote the rapid formation of gluten network. Thus the formation of the noodles are smooth, pliable and highly elastic. It can effectively improve the operability of the flour and reduce the oil absorption rate of noodles. So it is the best choice for instant noodles and dried noodles manufacturers to upgrade their products. Product Feature white powder Product Specification/Models 25Kg/Bag Application Baked foods: bread, cake, egg pie, Swiss roll, dorayaki, donut, cheese roll. Features: mild aroma, high-cohesive&water-retentive, soft, anti-aging, elastic, can meet demand of food shelf-life extension. Frozen foods and dim-sums: rice-cake, steamed white-buns, crystal jelly, bread, pearl dumplings, crispy flour powder, buns, dumpling, glue pudding features: low temperature resistant, anti-aging, high- transparent, lustred, water-retentive, elastic, easy to shape, long shelf-life period, more viscosity adjustable. Rice&Noodles: frozen noodles, udon, hand-made noodles,dumpling skin, rice-noodles, silk-noodles, instant-noodles, ramen features: shorten cook time, spit-proof, lustrous, smooth, elastic, good taste, low temperature resistance and anti-aging, long shelf-life. Other Information live:keepintouchpls Samples Free Sample Price US$0 Remarks 500g sample for free.
Effects of Emulsifier In Food 1. Emulsification It makes two kinds of immiscible liquid form stable emulsion, such as vegetable protein drinks, milk drinks. 2. Complex of Starch and Protein In Emulsifier molecules,linear amylose combined with long-chain fatty acids into emulsifier, starch composite, which can prevent the aging of starch, keep the bread cake, steamed buns fresh and soft for a long time; reduce the boiled starch precipitation, keep the noodles soup clean. Hydrophilic group of emulsifier and amino acid of protein binding, while lipophilic group and nonpolar amino acid binding, it can strengthen the gluten network structure, enhance toughness, elasticity of the noodles, prevent noodles to break off. By increasing air mixing volume in bread, cake, steamed buns, the volume of products is increased, and the products become more bulky; soft. 3. The improvement of the structure of crystalline material Emulsifier has the control action to formed, crystalline, precipitated of solid fat of crystals. In chocolate, for example, emulsifier can promote the crystallization of cocoa fat become fine, uniform; adjust the crystalline form of cocoa butter, by the way of changing unstable, low melting point Y-a-B polymorph into the stability, high melting point one, thus to improve heat resistance and stability of the chocolate, prevent blooming, whitening. 4. The mediation effect of viscosity 5. Foaming, gasing 6. Defoaming, Demulsification 7. Wetting Action 8. Lubrication Action 9. Solubilization 10. Other Effects such as antibacterial, thickening, anti-splashing, etc.
Sodium polyacrylate is a new kind of water-soluble macromolecule compound, which is odorless, tasteless, high-purified, extremely stable and non-corruptive. It is not only with strong thickening, emulsifying, shaping, puffing, stabilizing, water-retention and other functions, but also has the high viscosity of 15 to20 times than that of the CMC or sodium alginate. To reduce the production costs, improve food grade, it is a non-dangerous goods and is harmless to human body. Application Examples of Sodium Polyacrylate 1.Food Manufacturing 1)Flour Products 2) Sheet Jelly Category 3) Meatballs, Fish Balls,Ham 4) Fish Meat Products, Canned Food 5) Artificial Meat 6) Cold Drinks 7) Sauce, Jam, Cream 8) Frozen Food, Aquatic Product's "glaze"(Surface Jellies Agent) 2. Toothpaste Manufacturing 3 Tobacco Industry 4. Pharmaceutical Industry
Distribution of colorants - with a natural yellow pigment is a gardenia yellow, monascus red, beta carotene is not the main raw material of instant noodles, conditioner products for the purpose of food coloring of food additives to make the colour and lustre of food is pleasing to the eye, and stimulate appetite for increasing food preference has important significance. The color of food is one of the important indexes of food sensory quality, food has bright colour and lustre not only can improve the sensory quality of food, give a person with beautiful enjoyment, also can increase appetite. A lot of natural foods have good color, but in the process of machining due to various reasons, such as heat, oxidation food easy to fade color, even seriously affect the sensory quality of food. So in the food processing in order to maintain or improve the colour and lustre of food, need to add some food coloring. Company's products, strong tinting, colour and lustre bright-coloured, not easy fade, good stability, easy to dissolve, easy to color, safe and reliable Product Feature natural yellow pigment color levels:40,60,120 Product Specification/Models one to one Minimum Order 1kg Samples Free Sample Price US$0 Remarks 50g samples for free,contact
No.ItemUnitStandard data 1Appearance----White crystal or powder,odorless and a little sweet 2Specific Rotation+52.0~53.5 degree 3Acidity ml1.2 max 4De-Equivalent%99.5 min 5Chloride%0.02 max 6Sulphate%0.02 max 7Insoluble matter in alcohol----clear 8Sulfite and soluble starch----yellow 9moisture%9.1 max 10Ash%0.2 max 11Iron%0.002 max 12Arsenic%0.0002 max 13LeadMg/kg0.5 max 14CopperMg/kg5.0 max 15PH value ----4.0-6.0 16Total plate countCfu/g10 max 17Salmonella ----Not exist 18ColiformsMpn/100g30 max 19Staphyloccocus aureus----Not exist 20Hg(Mercury)%None 21MouldsMpn/10g100 max 22YeastMpn/10g100 max
Appearance White crystals, free flowing, no foreign matters Visual Taste and Odor Natural sweet, no objectionable taste or ordor Sensory Fructose Assay, % 98.0-102.0 Optical Rotation Dextrose Content,%¤0.5 Chromatography Bulk density(gr/lit) 750-900 confirm GMO Status Negative SGS
Gelatin CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Packing : 25 kg/bag,waterproof bag inside, woven/kraft bag outside Made of bovine skin,light yellow or yellow. No uncomfortable smell, free of B.S.E. Delivery: within 2 weeks after receiving the deposit Application :making rubber candy, soft capsule hard capsule, tablet sugar-coat, styptic sponge, pork skin freeze the precise , carnivorous can,Jelly, candy, milk power, fruit milk, sausage, ham, bean vermicelli, ice cream, cake, Drinks clarification, instant noodles, bio-pharmaceuticals, healthy food, vitamin nutrition base, etc.
CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Application : match head , paintball , abrasive paper and so on
CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Packing : 25 kg/bag,waterproof bag inside, woven/kraft bag outside Made of bovine skin,light yellow or yellow. No uncomfortable smell, free of B.S.E. Delivery: within 2 weeks after receiving the deposit Application :making rubber candy, soft capsule hard capsule, tablet sugar-coat, styptic sponge, pork skin freeze the precise , carnivorous can,Jelly, candy, milk power, fruit milk, sausage, ham, bean vermicelli, ice cream, cake, Drinks clarification, instant noodles, bio-pharmaceuticals, healthy food, vitamin nutrition base, etc.
Cmc food additive Food grade cmc is widely used in food industry as thickener, stabilizer, moisture sustainer and emulsifier to improve taste. It is used in making yoghurt, beverage, jelly, syrup, cookies, instant noodles and inebriant. 1. Type: fh6 Viscosity (2% aqueous solution, mpas):1200min degree of substitute:0.6min Ph value (2% aqueous solution ): 6.5-8.0loss on drying(%): 10.Max Chloride (cl, %): 1.2max arsenic(as, %): 0.0002max heavy metal (pb, %): 0.002max Iron (fe, %): 0.03max 2 type: fh9 Viscosity (2% aqueous solution, mpas): 1200min degree of substitute: 0.9min Ph value ( !%1 aqueous solution ): 6.5-8.0loss on drying(%): 10max Chloride (cl, %): 1.8max arsenic(as, %): 0.0002max heavy metal (pb, %): 0.002max Iron (fe, %): 0.03max. Packing in kraft paper bags, net weight 25kg/bag, quantity for 20gp container is 15mts.
