Betaine anhydrous Also called as :betaine anhydrous, betaine base Betaine series: betaine hydrochloride, betaine anhydrous , betaine phosphate, betaine citrate and betaine glycine. 25kg/drum
L-asparic acid Cas no.: 56-84-8 App: white and odorless crystal powder Assay: 99.0-100.5% Transmittance: fª98.0% Specific rotation[]20d: +24.8~ +25.8 Loss on drying f_ 0.20% Chloride(cl) f_ 0.020% Ammonium (nh4) f_ 0.02% Sulfate (so4) f_ 0.020% Iron (fe) f_ 10ppm Heavy metals (pb) f_ 10ppm Arsenic (as2o3) f_ 1ppm Residue on ignition f_ 0.10% Ph 2.5 ~ 3.5 Other amino acids not detectable Packing: 25kg multiply bag Usp24
L-cysteine hcl Appearance white crystals or crystalline powder; strongly acid taste. Identification infrared absorption Specific optical rotation +5.6~ +8.9 Sulfate f_ 0. 03 % Iron f_ 0. 003 % Heavy metals (as pb), f_ 0.00 15% Organic volatile impurities meets the requirement Loss on drying, f_ 1 % Residue on ignition, c f_ 0.1% Assay 98.5-101.5 % Ph value 1.5 - 2.0 Organic volatile impurities meets the requirement Packing: 25kg fiber drum Usp24
L-alanine Cas no.: 56-41-7 App: white and odorless crystal powder with special sweet tasle Assay 99.0-101.0% Transmittance fª98.0% Specific rotation[]20d +14.3~ +15.2 Loss on drying f_ 0.20% Chloride(cl) f_ 0.020% Ammonium (nh4) f_ 0.02% Sulfate (so4) f_ 0.020% Iron (fe) f_ 10ppm Heavy metals (pb) f_ 10ppm Arsenic (as2o3) f_ 1ppm Residue on ignition f_ 0.10% Ph 5.7 ~ 6.7 Other amino acids not detectable Packing: 25kg multiply bag
Benzoyl peroxide Property: This product is white crystal with a bit smell. It can decomposed at 103 to 106 celsius degree, slightly dissolved in water, a bit dissolved in alcohol, and dissolved in ether, acetone, chloroform and benzene. This product is class 1 organic oxidant, and can explode itself if heated, shocked or rubbed. Its oxidation has bleaching and sterilizing function. Bag
Flour whitening agent K-01(a)flour whitening agent: I. Main ingredients and appearance: This product is white and loose powder prepared by edible class benzoyl peroxide and the edible starch. Ii. Usage and functional principle: The active oxygen released from the benzoyl peroxide of this product can make the carotene in the flour to be conjugated double bonds to fade the yellow pigment thus to rise up the whiteness of flour 3 to 5 degree. After treated by this product, the flour will be white and keep natural luster. This product has lower ash content and sand. Iii. Technical indices: No. Of standard: q/320421zst0011997 Item indices Content of benzoyl peroxide: 28% or 32% Content of sand: % f_8.0 Content of ash: % f_5.0 Heavy metal (counting with pb): % f_0.003 Arsenic (as): % f_0.00031313 This product is packed in plastic bag that is in accordance with the requirement of edible health. The outer package is 25 kg per paper drum and 5 plastic bags are in it with 5 kg each.
Kc06 flour gluten strengthener I. Main ingredients and appearance: The product is white or light yellowish and loose powder prepared by edible class vitamin c and edible starch. Ii. Usage and functional principle: This product is a middle speed oxidant. It is a natural foodstuff additive and nutrient enhancer without any toxic and side effect. It can play function during the whole process the dough is formed and the fermentation, improve water absorption, viscosity and elasticity of dough with low gluten, increase strength and ductility on gluten, improve the stability of dough, speed up the mature of flour and rise up baking feature and quality of flour product. This product can be used to produce ferment biscuits which can speed up the expansion of flour in the first fermentation thus to make product to be light and tasteful. Iii. Technical indices: No. Of standard: q/320421zst0041997 Item indices Content of vitamin c: % 24.0 +c 26.0 Water: % f_3.0 Heavy metal (counting with pb): % f_0.003 Arsenium (as): % f_0.0003 This product is packed in plastic bag which is in accordance with the requirement of edible health. The outer package is 25 kg per paper drum and 5 plastic bags are in it with 5 kg each
Kc07 flour gluten strengthener I. Main ingredients and appearance: The product is light yellowish and loose powder prepared by edible class azo-formamide and edible starch. Ii. Usage and functional principle: This product is fast oxidant. It can play role in the process of flour mixing to shorten the time by which dough is formed, remarkably improve the net structure of flour protein (gluten), increase the stability of dough, speed up the mature of flour. Especially it is suitable for instant frozen dough which needs high oxidation and for production of top quality bread. Iii. Technical indices: No. Of standard: q/320421zst0051997 Item indices Content of azo-formamide: % 19.0 +c 21.0 Water: % f_3.0 Heavy metal (counting with pb): % f_0.003 Arsenium (as): % f_0.0003 This product is packed in plastic bag which is in accordance with the requirement of edible health. The outer package is 25 kg per paper drum and 5 plastic bags are in it with 5 kg each
Sodium benzoate Food additive
Benzyl alcohol 99.5%min
Coumarin Colour: white crystal fragrance: pure, like fragance of black fragrant peas. Melting point: 69fpc boiling point: 297-299fpc packing: in 25kgs fibre drums storage & transportation: keep in dry, ventilating, cool and dark place.
Organic puer Leaf 4th grade Leaf 5th grade Leaf 7th grade Puer fngs 15-30kg/carton for leaf tea 50kg/paper bag for fannings
Diacetyl tartaric acid esters of mono-and diglyc Functional uses: It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc. 1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability. 2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing. 3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water. 4. It is used in butter to make the taste better. Solubility: Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc. Technical index: Acid value (mgKOH/g) 62-76 Saponification value (mgKOH/g) 380-425 Heavy metals (calculated by Pb) % f_0.0010 Arsenic (Calculated by As) % f_0.0003 Operation method and use level: Adding DATEM to the water which temperature is above 70fpC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0·-; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg. Packing: Pasteboard barrel or box and plastic bag inside. Net weight: 25kg. Storage and transportation: Seal and store in the low temperature, dry, cool and well-ventilated place, in order to prevent to be damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Sorbic acid Specification: Item index Identification test meet the standard Assay(as dry)%, fª 99.0-101.0 Melting point, fpc 132.0-135.0 Moisture, % f_ 0.5 Residue on ignition , % f_ 0.2 Heavy metals(as pb), ppm f_ 10.0 Uses: Food antiseptic, or used as antiseptic for medicine, light industry & cosmetics, or used in resin, flavor and rubber Container bag (500, 1000, 1200kg) plastic bag , carton : 25kg. Or following your demand
Polyoxyethylene sorbitan fatty acid ester
Sorbitan fatty acid ester (span)
Citric Acid Bp 98 or bp 93 8-20 mesh 8-40 mesh 8-100 mesh I will make the good offer for you! According to your requirement!
Distilled Monoglyceride
Bakery ingredients With different lot sizes and weight and dimensions
Butter flavoured powder Use for dairy food, pastry and baking food. Dosage use in different food: Cake:0.2%-2% Cereal:0.2%-1% Bread:0.2%-2% Biscuit:0.2%-2% Ice cream:0.1%-0.2% Milk candy"0.2%-1% Pudding"0.1%-0.2% Chocolate"0.2-1% Pastry"0.2%-2% Stardard packing: 1kg/tin, 12tin/box
