Soya lecithin liquid is a yellow to brown viscous liquid separated from the soybean oil refining process. It is an important by-product in the oil industry.
Soya lecithin liquid is mainly composed of glycerol, choline, fatty acids and other ingredients, and can be dissolved in oils and non-polar solvents.
It is mainly used as an emulsifier and stabilizer in the food field, and can also be used as a feed additive in the field of animal nutrition.
Apple pectin is a polysaccharide usually extracted from apple peel and pulp. It is a natural thickener and gelling agent widely used in food and beverages.
Apple pectin is a food additive that is mainly used to make apple cake, apple salad, apple sauce, etc. Appropriate consumption of apple pectin can supplement nutrition, promote digestion, assist in improving constipation, assist in weight loss, and assist in improving skin condition.
Sucrose octaacetate is an acetylated derivative of sucrose with an intensely bitter tasting and can be used as bitter tasting surrogate. Sucrose octaacetate can be used as food additive and also used as an adhesive and plasticizer. Sucrose octaacetate also used in many pesticides, insecticides, and other toxic products as a deterrent to accidental poisoning. Sucrose octaacetate can also be used as an in situ seed and a soft template to synthesize polyaniline
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We have in stock now.The purity is 98%.The place of origin is china.The payment terms is 100% tt before shipment or lc at sight.If you need it, pls contact us, tks.
Sucralose is a no-calorie sweetener that can be used to lower one's intake of added sugars while still providing satisfaction from enjoying the taste of something sweet.
It is about 600 times sweeter than sugar.
Sucralose is permitted by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener, meaning it can be used as an ingredient in any type of food or beverage. Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization.
Storage: Under normal temperature, keep in cool and dry place, avoid sunlight, and please put it into well closed container after opening.
Shelf Life: 18 months.
AGAR-AGAR (also called agar-agar, agar flake, kanten) is a pure natural polysacchaide hydrophilic gel extracted from red algae in the sea. It has an unique solidifying function in food application. Its features are to form considerably stable gel even when the concentration is as low as 1%, to form gel naturally without any other food additives and to improve evidently food quality.
Food Industry: Agar-Agar can function as coagulant, thickener, stabilizer, suspending agent, preservative, emulsifier and so on. It can be applied in yogurt, soft candy, jelly, mutton soup, can, ham meat, beverages, ice cream, frozen food, dessert, jam, pudding, rice porridge, dried cheese, baked goods, etc.
Daily Chemical Industry: Toothpaste, cosmetics, air freshener, mask, skin cream, moisturizing water, shampoo, hair gel, etc.
Building Industry: All kinds of waterproof, leakproof paint and advanced emulsion paint.
Pharmaceutical Industry: Capsule, tablet disintegrating agent, dental model, etc. Agar-Agar is rich in oligosaccharide and starch sulfuric acid ester, which has the function of reducing fat. It has protective effect on hypertension and hyperlipidemia to a certain extent.
Biochemical Engineering Industry: It is used as a bacterial carrier, microbial carrier, agarose gel electrophoresis, etc.
DIBLE GELATIN :
Edible Gelatin is extremely important food additives, using its stability, foaming, freezing, emulsifying, thickening, regulating the crystal growth, adhesion, clarification performance, are widely used in wine, cheese, dairy products, meat products, canned , sausage, jelly, candy, pastries, cold drink and catering and other food industries.
Lanpu factory:
Alashankou lanpu gelatin factory is a professional manufacturer of edible gelatin .it was establishes in 1996 ,and then moved to Alashankou in 2004 due to favorable policy and cost advantage in Xinjiang ,it is the first factory in xinjiang to get the production licence on edible gelatin ,moreover,it is only the factory in xinajiang to get the edible gelatin export record licence .so far ,lanpou factory had been dedicating to gelatin research ,production and sales for over 23 years ,based on advanced technology ,rich experience and qualified products ,lanpu factory has passed the evaluation of ISO 9001,HACCP,HALAL,FDA.
IN 2010,shanghai lanpu gelatin co.,ltd was founded for gelatin sale .besides domestic business,lots of trading companies purchased gelatin for export orders ,so lanpu set up the warehouse withe 2000 sqm in shanghai for client urgent need .
In 2014,shanghai lanpu international trade co.,ltd� was established it has own independent right of import&export right in shanghai free trade zone .from now on ,lanpu will service for the foreign client directly,it will lead to win-win model for gelatin business ,especially edible gelatin.
SPECIFICATION:
PARAMETERS UNITS STANDARD TEST RESULT
Physical items
Jelly Strength 6.67% 10 Bloom g 220 +/- 5 223
Viscosity 6.67% 60 mPas 2.2-4.2 4.0
PH Value --- 4.7--7.0 6.8
Moisture Content % 14.0 12.9
Ashes Content % 2.0 1.1
Transparency mm 100 450
Insoluble Particles %
Gelatin or gelatine is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
The Sodium Molybdate Dilutions (1% Mo) occurs as a white to faint yellow powder. The Sodium Molybdate Dihydrate is dissolved in water firstly and then the carrier(s) such as Calcium Carbonate or Maltodextrin are dispersed into the solution, and finally spray dried into powder. The mineral salts are enclosed in the dilutions and their functions are still maintained. The dilutions have many advantages compared with their pure. The assay of the dilutions and the carrier(s) can be customized according to customers' demand.
Specification:
3.Features:
1) Appearance: white crystalline power, soluble in water, insoluble in
acetone, dehydration under 100C.
2) Applications: used for catalyst for petrochemical industry, in metallurgic industry,
it is used for making molybdenum powder, molybdenum bar, molybdenum wire
and molybdenum plate, it can also used for the microelement of the fertilizer and ceramic pigment making and metal surface treatment,raw materials for pigment and other molybdenum products.
4.Package: In plastic lined knit bags with the net capacity of 25 kg or double-plastic-bags lined iron drums with the net capacity of 50 kg.
Note: Capable of supplying products with various specifications and packages according to customers' requirements.
5.Character: It is white crystal or powder, odorless, tasting salty. It's slightly deliquescent, easily soluble in water or glycerine, almost insoluble in ethanol. Relative density is 1.98. It will melt and decompose when heated to 230.
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6.Usage: In food processing industry, it is used as buffer, chelate agent, stabilizer, antioxidant, emulsifier and flavoring. It can be used in dairy product,jelly, jam, meat and tinned pastry. It also can be used as emulsifier in cheese and refreshing in oranges and etc. In pharmaceutical, it is used for hypokalimia, potassium depletion and alkalization of urine.
7.Packing: It is packed with polyethylene bag as liner and a compound plastic woven bag as the outer layer. The net weight of each bag is 25kg.
Transparent to white crystalline powder with strong sweet taste and its dilute solution is approximately 180 times sweeter than sucrose.
Applications: Food additive, a new kind of low calorie, nutritive, intense sweetener.
Dextrose monohydrate/anhydrous.is a white crystalline monosaccharide, obtained by enzymatic hydrolysis of starch.it is sweet in taste, free from foreign flavour and finds wide applications due to its inherent quality of being an instant energy source
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.
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