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 60centidegree 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 addition amount: 0.2~0.5 %( calculated by flour) Technical index (refer to fcciv and fao/who) Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
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 8-9.2. 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. Quality index (refer to fcciv) Acid value (mgkoh/g) 62-76 Saponification value (mgkoh/g) 380-425 Heavy metal (calculated by pb) % no more than 0.001 Arsenic (calculated by as) % no more than 0.0003 Storage & transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
Commodity: citric acid monohydrate bp98 Itemunitstandard data Description---colourless crystals or white Solubility---pass test Identification---pass test Clarity & color of solution---pass test Content%99.5 íºc 100.5 Water%less than 0.5 Heavy metalsppmless than 10 Oxalateppmless than 350 Readily carbonisable substances---pass test Sulphateppmless than 150 Aluminium ppm less than 0.2 Bacterial endotoxinsi.U./mgless than 0.5 Arsenicppmless than 1 Residue on ignition%less than 0.05 Ironppmless than 10 Calciumppmless than200 Chlorideppmless than 50 Standardbp98 Package: The packing of citric acid monohydrate includes 25kg net paper plastic bag with or without pallets. Storage: kept in a light-proof, well-closed, dry and cool place. Standard specifications: Bp93, bp98, usp2003
Specification No item standard ( meet bp-2000, usp-25, ep2003) 1 content 99-101% 2 loss on drying 15 % 3 ammonium salts 0.0025% 4 heavy metals 0.001% 5 arsenic 0.0002% 6 mesh size 5-80 mesh 25 kg per bag/drum
Feature: Beta cyclodextrin is a cyclic heptamer composed of seven glucose units joined "head-to-tail" by alpha-1.4 links. It is produced by the action of the enzyme, cyclodextrin glycosyl transferase (cgt)ú¼on hydrolyzed starch syrups. And it is white powder and there is a cavity in its molecule which can form inclusion compounds with a range of molecules. The solubility degree of beta cyclodextrin in water is 1.85, melting point is about 260íµ, internal diameter is 0.7-0.8nm. Cas no.:7585-39-9 Molecular formula:c42h70o35 Molecular weight:1134.98 Specificationsú¦ 1. Itemsú¦index 2. Appearanceú¦white powder 3. Total sugarú¦í² 86.5% 4. Assayú¦í² 99.0% 5. Moisture contentú¦ín12.0% 6. Residue on ignitionú¦ín0.1% 7. Specific rotationú¦+159íp~+164íp 8. Heavy metalú¦ín0.0005% 9. Asú¦ín0.0001% 10. Total bacteria countú¦ín1000pcs/g 11. Moulds and yeastsú¦ín200pcs/g 12. Escherichia coliú¦negative Application: As food additive, beta cyclodextrin can inhibit the finished products oxidation, being decomposed by ray and heat and volatilization, maintaining stability of products. Beta cyclodextrin can also change liquid food into solid and exclude bitter taste and smell. Meanwhile, beta cyclodextrin can raise the stability of spice, essence and pigment, strenghthen emulsifying and moistureproof capacity and prevent the food turning bad. Whatí»s more, it can improve the taste keeping the good quality of food in order to be stored and transported easily.
Food bags
Product Index: Index Name FCCIV enterprise standards Ammonium chloride NH 4 Cl% í¦ 99.0-101.0 99.5 Loss on drying% í_ 0.5 0.5 Residue on ignition% í_ 0.1 0.1 Iron salt content% í_ - 0.005 Heavy metal (Pb)% í_ 0.001 0.001 Arsenic salt (As)% í_ - 0.0005 Barium salt - up to standard PH - 4.6-6 Sulfate% í_ - 0.015 Calcium% í_ - 0.002 Potassium salt% í_ - 0.02 Bromide% í_ - 0.005. 25kg/bag
White crystalline granules or powder. Relative density 1.857. 150 f¦ in the loss of crystal water and continue to heat decomposition. Soluble in water, hardly soluble in alcohol, aqueous solution pH of about 8. Unscented, with cold salty. Stability in the air.
Conform with the standard of fcc iv Appearance : white granular or powder Assay(c6h7o2k) 99.0%-101.0% Acidity or alkalinity _1.0% Heavy metal(as pb) _10 ppm Arsenic(as as) _2 ppm Mercury(as hg) _1 ppm Loss on drying (105pc 3 hours) _1.0% Aldehydes(as hcho) _0.1% Melting point 133-135pc Lead _5ppm Clarify : conform.
Conform with the standard of fcc iv Appearance : white crystalline powder Assay(c6h8o2) : 99.0-101.0% Heavy metal(as pb) 10ppm Water 0.5% Arsenic(as as) 2ppm Melting range 132-135pc Lead(pb) 5ppm Mercury(as hg) 1ppm Aldehydes(as hcho) 0.1% Residue on ignition 0.2%
Bp98 / usp24 / fcc iv / e330 Mainly used in food, drink as sourness agent, season, and antiseptic, preservative. Mesh size : 8-20, 8-40, 8-80, 8-100 Characters : white, crystalline powder, colorless crystals or granules. Identification complies with the test Assay : 99.5-100.5% Loss on drying : 7.5-9.0% Readily carbonisable substances:pass the test Sulfate ash
Mesh size: 8-30, 8-100 Definition : complies with the test Characters : a white or colorless crystalline granular, or crystal powders Identification :complies with the test Assay : 99.5% - 100.5% Loss on drying
Properties: Yellow & gray or light green powder, smelless with a little salty and acerbic flavor. Usage: it is used for food nutrition strengthening dose, iron trengthening dose and food color ingredient. Quality standard yy0035-91. Content % >= 95. Loss while dried % : 6.5-10.0 Chlorid (as cl-)%
The intelligent microcapsule technology is to expand the special core material into a porosint under high temperature, so that it can absorb the active ingredients (certain feed additive or veterinary drug) sufficiently. And then, we can make the coating material evenly cover the surface of the core material using frozen spray drying technology to form the microcapsule with uniform texture. The diameter of formed microcapsule range from 120 to 1800ª¦m, it's about 10-20mesh. The active ingredient can be released constantly, controllably and (or) targeted from the microcapsule under certain pH, enzymes or other specific conditions, such as in different sections of gastrointestinal tract of different animals, so that the active ingredient can play the best performance.
The intelligent microcapsule technology is to expand the special core material into a porosint under high temperature, so that it can absorb the active ingredients (certain feed additive or veterinary drug) sufficiently. And then, we can make the coating material evenly cover the surface of the core material using frozen spray drying technology to form the microcapsule with uniform texture. The diameter of formed microcapsule range from 120 to 1800ª¦m, it's about 10-20mesh. The active ingredient can be released constantly, controllably and (or) targetedly from the microcapsule under certain pH, enzymes or other specific conditions, such as in different sections of gastrointestinal tract of different animals, so that the active ingredient can play the best performance.
The intelligent microcapsule technology is to expand the special core material into a porosint under high temperature, so that it can absorb the active ingredients (certain feed additive or veterinary drug) sufficiently. And then, we can make the coating material evenly cover the surface of the core material using frozen spray drying technology to form the microcapsule with uniform texture. The diameter of formed microcapsule range from 120 to 1800ª¦m, it's about 10-20mesh. The active ingredient can be released constantly, controllably and (or) targetedly from the microcapsule under certain pH, enzymes or other specific conditions, such as in different sections of gastrointestinal tract of different animals, so that the active ingredient can play the best performance.
Menthol crystal. 25kg drums.
Reducing sugar:45% protein:4.1% 20kg/bags
Protein:90% , peptides:85% 10kg/ctn
Specification For food grade xanthan gum Test items specs Appearance cream-white Particle size (mesh) 200 Loss on drying 13% Ph (1% kcl) 6.0-8.0 Viscosity (1% kcl, cps) 1200 Shearing ratio 6.0 Ashes (%) 13 Pyruvic acid (%) 1.5 V1/v2 1.02-1.45 Assay 91%-108% Total nitrogen 1.5% Total heavy metals 10ppm As 2ppm Pb 2ppm Total plate count 2000cfu/g Moulds/yeasts 100cfu/g Salmonella negative E. Coli negative 25kgs in one bag
