Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method of Application: Take 20g aromatic matcha flavored powder into 100g ice water, then add 150g pure milk and 20g fructose to stir well. Or mix in 1:10 ratio.
Please store in the cool and dry place.
Ingredients: Non-dairy creamer, Glucose, Cocoa Powder, Maltodextrin, White sugar, Sodium carboxy methyl cellulose, Flavors and fragrances
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method of Application: Mix in 1:6 ratio.
Please store in the cool and dry place.
N.W.: 1kg
MADE IN CHINA
Nutrition Information:
Item Per 100g NRV%
Calories 428kcal 21%
Protein 5.9g 10%
Fat 11.7g 20%
Trans Fat 0g
Carbohydrate 74.1g 25%
Sodium 139mg 7%
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Applicationï¼?For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Application For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Applicationï¼?For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Applicationï¼?For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Applicationï¼?For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method Of Applicationï¼?For frozen drinks. It can be added to drinks and desserts.
Please store in the cool and dry place.
Please keep refrigeration after open.
Ingredients: Wheat flour, White sugar, Non-dairy creamer, Salt, Monosodium glutamate
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method of Application: Part Egg Yolk- Take 65g egg yolk, 65g fresh milk and 50g souffle mixed powder B and mix well until no particles.
Part Egg White- Take 120g egg white and 50g soffle mixed powder A and evenly mixed with a fresh milk machine at 250 rpm, and then changed to 650 rpm for 3 to 4 minutes until stacked. Add one-third of egg white to the egg yolk and mix well. Pour into the remaining egg whites. Stir from bottom to top with a spatula. Pour into a decorative bag. Adjust the oven to 145 degrees and bake for 6 minutes. Then turn over it and bake 6 minutes again.
Please store in the cool and dry place.
N.W.: 1kg
MADE IN CHINA
Nutrition Information:
Item Per 100g NRV%
Calories 374kcal 19%
Protein 7.4g 12%
Fat 2.4g 4%
Trans fat 0g
Carbohydrate 79.5g 27%
Sodium 19mg 1%
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https://shenzhenzhiyanllc-1.icoc.cc/
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Mainly:
platics:
BOPP bag ,food bag ,coffee bag,tea bag,laminated bag,
zip lock bag,stand up pouchï¼?fruit bag ect.
paper:
paper display stand,counter display box,display self,etc
package box:
china factory-shenzhen city,guangdong province
luxury box,kraft box,etc.
kate@zhiyan.onexmail.com
WHAT'SAPP/WECHAT:+8613713814226
Our company is the R & D, production and sales of disposable ECG electrode piece, physiotherapy electrode, ultrasonic coupling agent, disinfection type ultrasonic coupling agent and other products, which have passed ISO9001, ISO13485 quality system certification and CE certification.
width:30-90cm Length: as your request Weight:8-80gram color: as your request, bag's kinds:many kinds, just send us details,material:PP/PE,TOP:with drawstring or not
Supply Ability: 8000 Ton/Tons per Year
Product Description
Raw material comes from animal's bone and skin from Qinghai-Tibet Plateau, contains at least 85% protein, fat-and cholesterol-free and easily absorbed by the body
Our gelatin sheets are good jelly strength and with no smells
With good hydrophilicity and freeze-thaw stability
â?¢ Our gelatin sheets are strictly follow the GB6783-2013 Standard for Heavy Metal which the Index: Crâ?¤2.0ppm,lower than EU standard 10.0ppm, Pbâ?¤1.5ppm lower than EU standard 5.0ppm
Has been Certificate for compliance with the standard GB/T 22000-2006/ISO 22000:2005
Secure and safe from supply chain to finished raw material
Benefits
Free of fat and cholesterol, it is easily absorbed by the body
The protein of gelatin contains 18 amino acids, 7 of which are essential for the human body
Easy to use for making pudding, jelly, mousse cake, gummy candy, marshmallows, desserts, yogurts, ice cream and so on
Transglutaminase (TG), better known to chefs as â??Meat Glue,â?? which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods.
TG is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms.
TG is not active in the stomach, which is characterized by acidic pH, and that TG is completely degraded by pepsin. TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products.
Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.TG does not affect the taste of food.
TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40â??.Above 75â??the enzyme looses its activity within a few minutes if used at usual dosages. The use of the TG offers various benefits to food companies and final consumers. In bakery and milk products, it improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish, it enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products. It also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake.
Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries. There is no labeling required for final foods containing TG, only with regard to the use in raw meat or raw meat products, a labeling could be necessary.
Natamycin is also called pimarcin or tennecetin, which is produced by Streptomyces sp. and purified by modern separation technology.
Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the foodâ??s natural maturing process. Natamycin contains 50% lactose/glucose/salt and 50% Natamycin, which prevents the formation of moulds and yeasts on the surface.Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
Nisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds.
Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity.
Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
Phospholipase Novel Lipase for Flour Bread improver Zymopan BLP-F
Lipase (Phospho-) Zymopan BLP-F
Talk to us:
- Improves dough fermentation and handling stability;
- Reduces or replaces emulsifiers;
- Increases volume with closed and fine crumb structure;
- Softer crumb structure and more extended shelf life;
- More cellular and whiter appearance of the crumb and crust;
- Improves pastas/noodles brightness and color stability;
Description:
A lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism.
Enzyme: Lipase (phospho-) Enzyme Preparation
Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase
Appearance: White to creamy powder
Souring Origin: Aspergillus sp.
Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver
Total Aerobic Plate Count: 10,000 CFU/G Max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Usage rate:
The recommended dose rate is usually 2-15 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Dextranase Enzyme for Beet and Cane Sugar Milling and Refining
Dextranase Sinzym DEX ML
Talk to us:
- Improved beet and cane sugar quality;
- Simplifies production processing of raw material containing dextran;
- Reduces the viscosity of sugar juice and syrup;
- Reduces processing time and cost.
Description:
An endo-dextranase enzyme preparation belonging to the family of glucosyl transferases obtained from selected strain of microorganism. It preferentially cleaves the 1, 6-A- glucosidic linkages in dextran and its degradation products. It enhances sugar mill processing by hydrolyzing dextran in sugarcane juice and syrup, thereby reducing viscosity and aiding refining. This results in decreasing the viscosity of cane facilitating sugar processing.
Enzyme: Dextranase Enzyme Preparation
Synonyms: 6-alpha-D-glucan 6-glucanohydrolase, endo-dextranase, 1,6-�±-D-Glucan 6-glucanohydrolase
Appearance: Clear light yellow liquid
Souring Origin: Chaetomium sp.
Application: Beet Sugar, Cane Sugar mill, Syrups, Sugar Refinery
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 100 CFU/g max
Usage rate:
The recommended dose rate is usually 2-10 ppm in the pre-pressed raw sugar Juice or mashes (pomace) at pH 4-8 and 55 -75�°C for 10-20 min. In the sugar refinery factory, the recommended dosage would be 10-30 ppm at pH 4-8 and 55 -75�°C for 20-60 min. The optimal dosage depends on the practical variety of the material or production process.
Application range:
Active in ambient temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C.
Packing:
25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
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