Oral glucose is a kind of white lameliform exagonal crystal which uses corn starch as the material. Oral glucose produced by our company reaches high quality standard of oral glucose (sw1-05(b)-89) which the ministry of sanitation enacts. Oral glucose is edible directly, also can act as origin or adjective material. In firing foods, it can be used to fortify the color and prolong the shelf life. It can fortify the flavor of the angel cake, moon cake and dim sum. At once, it can also be widely used in banger making, preserved ham, firm products and various of cans. Oral glucose is widely used in all kinds of diseases treatments as dietetic medicament or made into oral products by being mixed with vitamins and can also be used as raw materialfor producing vitamin cand sorbitol, it is also one of the sweeteners replacing cane sugar. If mixed with other kinds of medicament it also can be used as extension and seasoning impregnant. In industry it can be used as organic acid material and there are ph stabilization impregnant, adding-smell impregnant, resist-oxygen impregnant. It also can be used as organica impregnant material e.G. Through the fermentation to making alcohol and carbinol etc.
The specification of syrup:
Dry solid substance: 75%, 80%, 82%
Ash: < 0.5%
De:40-60
Ph: 4.6-6.0
Cooking temperature: 133=j; bacteria(cfn/g):<3000
Coliform bacteria(mpn/100g):<30
Salmonella: not detected
As(mg/kg):<0.5
Pb(mg/kg):<0.5
As the largest biofermentation base in china, we, fufeng group specialised in r&d, producing and marketing of biofermentation products.The company has certified with iso9001, iso14001, ohsas18001, kosher, halal.
Corn gluten meal:
Protein: 55%-60% (size one)
60%-65% (size two)
>65% size three
Moisture: <10%
If you have interest, please feel free to contact me
Thanks
Best wishes
Allen gao
Packed
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Also called as :betaine anhydrous, betaine base
Betaine series: betaine hydrochloride, betaine anhydrous , betaine phosphate, betaine citrate and betaine glycine.
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.
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
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.
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.
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