Name: Synthetic Cryolite Formula: Na3AlF6 M.W.: 209.95 Specification: GB/T4291-2007 Density: 2.95-3.05g/cm3 CAS: 13775-53-6 HS Code: 28263000 Properties: The product is a white crystalline powder or a sandy-size granularity, and a pinkish crystalline powder or a sandy-size granularity as well. Sp.gr.2.953.01g/cm3, melting point about 1000°C, specific heat 1.056j/g°C at 18100°C. Its slightly soluble in water, but insoluble in anhydrous hydrogen fluoride. The content of its crystal water will be decreased while the increasing of the molecular ratio, therefore its loss on ignition will be also decreased while the increasing of the molecular ratio. After the paste of synthetic cryolite with different molecular ratio dehydrates, the loss on ignition at 800°C will appear 10.34%, 6.22% and 2.56% when the molecular ratio reaches 1.74, 2.14 and 2.63 reactively. Item Content (%) Fluorine (F) â?¥52 Aluminum (Al) 13-15 Sodium (Na) 30-32 Ferric Oxide (Fe2O3) â?¤0.02 Silicon Oxide (SiO2)
Potassium metabisulphite Potassium metabisulphite food grade Cas no.:16731-55-8 E-no.: e.224 Einecs no.:240-795-3 Application: as a preservative(thisapplication is restricted). For the treatment of wine after fermentation has ended. For the removal of moulds from freshly selected grapes before pressing. Packing: in 25kgs bags Packing: in 25kgs bags
Habio phytase is developed by sichuan habio bio-engineering co., ltd. With several protein research institutions after many years of collaboration, using modern genetic engineering technology, microbial fermentation technology, and advanced postprocessing techniques. It can release inorganic phosphorus through hydrolysis of phytic acid, thus improving its utilization, decreasing the usage of inorganic phosphorus sources, and reducing the cost of feed formulas. Being a green, efficient additive of livestock and poultry feed, it could also reduce the phosphorus in animal waste emissions and protect the environment. Habio adheres to the aim of "using science and technology to create a new elevation, ,161,161¨¤ willing to provide our customers with safe, high-efficient feed additive products and perfect technical support, in the hope of bringing customer significant economic benefits. Definition of activity One phytase unit (u) is defined as the amount of enzyme which liberates 1|,,172mol inorganic phosphorus per minute from 5.0mmol/l sodium phytate at 37,161,227c, ph5.0. Characteristics of phytase 1. Good flowability easy to uniformly mix in feed processing. 2. Uniform enzyme activity, more efficient. 3. High stability, easy to transport and store. 4. Broad ph range of activity the optimum temperature is close to animal body temperature. Product functions 1. Decomposing phytic acid of plant feed components, thus releasing inorganic phosphorus for direct utilization of livestock and poultry. 2. Decrease dosage of costly inorganic phosphorus and reduce feed costs and using space-saving formula to ensure or improve effect of breeding. 3. Promoting utilization of minerals, protein, and other nutrients to improve production performance of animals. 4. Significantly improving biological utilization ratio of dietary phosphorus and reducing the waste of inorganic phosphorus.
1-octen-3-ol 25/200kg/drum
Complex emulsion thickener can reduce the surface tension of water and oil, fully refining oil molecules, make product emulsified and improve the taste and expansion rate. It has good acid resistant feature, thickening feature, melting-resistant feature and foaming feature etc. Application Complex emulsion thickener in our company specialize for dried noodles. It designed to reduce producing costs, improve food grade and taste, extend shelf-life. It can make molecular chain grow and increase the apparent viscosity to form a highly viscous solution, thus to enhance the cohesive force of products, to improve dough extensibility, shorten the time of dough to reach the optimum state of hydration, to improve water retention capacity and rehydration, and make product surface more smooth, unsticky, more boiling resistant, resistant foam, smooth and pliable. Packaging 25Kg/barrel Samples Free Sample Price US$0
Complex water retention agent is used mainly in the food modifier, water retaining agent, softener and diary stabilizer. It can make a good stable moisture content in the food, increase the brightness and the tendons of the products, keep the product moisture, improve the stability of the product, optimize the shape, color, flavor of food, therefor to extend the product shelf life and aging time. Â Application Fast-frozen food It can make the product surface smooth and delicate, crack preventive, non-adhesive. Add dough elasticity, prolong the storage period and improve the taste, and has good stability, water retention and molding functions. Meat product It can effectively improve the meat adhesion, improve water retention capacity, reduce the loss of nutritional composition of meat, preserve meat tenderness and thus improve the products. It can improve elasticity, tenderization, reduce loss of gravy of elastic water retention in the meat products in processing, to prevent protein denaturation of meat product, reduce the loss of gravy thawing, thus made canned meat in fat emulsion maintain uniform texture. It can control pH of meat products in the most suitable pH range within the protein swell, and make the meat products appeared the best color, improve the emulsifying property and stability, prevent fat and water separation. Other Information live:keepintouchpls Samples Free Sample Price US$0 Remarks for samples , contact me please.
Complex Water Retention Thickener--Dried Bean curd Stick Quality Improver The product has the advantages of improving gluten, flexibility, touchness, production of dried bean curd stick and other functions. It can make beancurd stick chewy, elastic, resilient, and constantly strip, rehydrated quickly, noodle soup is clear, boiling resistant, foam resistant, pick the skin clean and quickly, the tail rotor is not thick, high yield, tastes no astringency, chewy, soft, refreshing and fragrant. It's applicable to the bean curd stick, tufu gluten, dried tofu, soybean skin, soybean sheet and other products. Minimum Order 1 Bag Samples Free Sample Price US$0 Remarks 500g/bag Sample
Composite bulk agent is mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value. Effects During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption. In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed. Packaging 25kg/bag Kraft Samples Free Sample Price US$0
It's mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value. Application During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption. In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed.
Complex thickening stabilizer is mainly used to improve and increase viscosity and gelation of products. It has good effects of adhesion condensate thickening, emulsifying, setting, water retention and film forming. It makes the product into suspended form to improve the physical properties of food, to make the product more smooth and taste well. The product is soluble in water, and when it form highly viscous liquid, the stickiness of which is formed by growing of the molecular link and increasing of the surface viscosity, brought on broionic phenomenon of many anionic genes in molecules. Especially for the production and processing of the products, complex thickening stabilizer can change the internal molecular structure of flour to promote the rapid formation of gluten network. Thus the formation of the noodles are smooth, pliable and highly elastic. It can effectively improve the operability of the flour and reduce the oil absorption rate of noodles. So it is the best choice for instant noodles and dried noodles manufacturers to upgrade their products. Product Feature white powder Product Specification/Models 25Kg/Bag Application Baked foods: bread, cake, egg pie, Swiss roll, dorayaki, donut, cheese roll. Features: mild aroma, high-cohesive&water-retentive, soft, anti-aging, elastic, can meet demand of food shelf-life extension. Frozen foods and dim-sums: rice-cake, steamed white-buns, crystal jelly, bread, pearl dumplings, crispy flour powder, buns, dumpling, glue pudding features: low temperature resistant, anti-aging, high- transparent, lustred, water-retentive, elastic, easy to shape, long shelf-life period, more viscosity adjustable. Rice&Noodles: frozen noodles, udon, hand-made noodles,dumpling skin, rice-noodles, silk-noodles, instant-noodles, ramen features: shorten cook time, spit-proof, lustrous, smooth, elastic, good taste, low temperature resistance and anti-aging, long shelf-life. Other Information live:keepintouchpls Samples Free Sample Price US$0 Remarks 500g sample for free.
No.ItemUnitStandard data 1Appearance----White crystal or powder,odorless and a little sweet 2Specific Rotation+52.0~53.5 degree 3Acidity ml1.2 max 4De-Equivalent%99.5 min 5Chloride%0.02 max 6Sulphate%0.02 max 7Insoluble matter in alcohol----clear 8Sulfite and soluble starch----yellow 9moisture%9.1 max 10Ash%0.2 max 11Iron%0.002 max 12Arsenic%0.0002 max 13LeadMg/kg0.5 max 14CopperMg/kg5.0 max 15PH value ----4.0-6.0 16Total plate countCfu/g10 max 17Salmonella ----Not exist 18ColiformsMpn/100g30 max 19Staphyloccocus aureus----Not exist 20Hg(Mercury)%None 21MouldsMpn/10g100 max 22YeastMpn/10g100 max
Appearance White crystals, free flowing, no foreign matters Visual Taste and Odor Natural sweet, no objectionable taste or ordor Sensory Fructose Assay, % 98.0-102.0 Optical Rotation Dextrose Content,%¤0.5 Chromatography Bulk density(gr/lit) 750-900 confirm GMO Status Negative SGS
Gelatin CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Packing : 25 kg/bag,waterproof bag inside, woven/kraft bag outside Made of bovine skin,light yellow or yellow. No uncomfortable smell, free of B.S.E. Delivery: within 2 weeks after receiving the deposit Application :making rubber candy, soft capsule hard capsule, tablet sugar-coat, styptic sponge, pork skin freeze the precise , carnivorous can,Jelly, candy, milk power, fruit milk, sausage, ham, bean vermicelli, ice cream, cake, Drinks clarification, instant noodles, bio-pharmaceuticals, healthy food, vitamin nutrition base, etc.
CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Application : match head , paintball , abrasive paper and so on
CAS NO.:9000-70-8 MF :C102H151O09N31 EINECS NO.:232-554-6 OTHER NAME : GELATINE , GELATINA , PURAGEL Appearance : yellow , light yellow , brown Packing : 25 kg/bag,waterproof bag inside, woven/kraft bag outside Made of bovine skin,light yellow or yellow. No uncomfortable smell, free of B.S.E. Delivery: within 2 weeks after receiving the deposit Application :making rubber candy, soft capsule hard capsule, tablet sugar-coat, styptic sponge, pork skin freeze the precise , carnivorous can,Jelly, candy, milk power, fruit milk, sausage, ham, bean vermicelli, ice cream, cake, Drinks clarification, instant noodles, bio-pharmaceuticals, healthy food, vitamin nutrition base, etc.
Cmc food additive Food grade cmc is widely used in food industry as thickener, stabilizer, moisture sustainer and emulsifier to improve taste. It is used in making yoghurt, beverage, jelly, syrup, cookies, instant noodles and inebriant. 1. Type: fh6 Viscosity (2% aqueous solution, mpas):1200min degree of substitute:0.6min Ph value (2% aqueous solution ): 6.5-8.0loss on drying(%): 10.Max Chloride (cl, %): 1.2max arsenic(as, %): 0.0002max heavy metal (pb, %): 0.002max Iron (fe, %): 0.03max 2 type: fh9 Viscosity (2% aqueous solution, mpas): 1200min degree of substitute: 0.9min Ph value ( !%1 aqueous solution ): 6.5-8.0loss on drying(%): 10max Chloride (cl, %): 1.8max arsenic(as, %): 0.0002max heavy metal (pb, %): 0.002max Iron (fe, %): 0.03max. Packing in kraft paper bags, net weight 25kg/bag, quantity for 20gp container is 15mts.
Brand Name: AIPU FOOD Place of Origin: China Model Number : ONS26 Description ONS26 is a yellow to brown powder with neutral flavor produced from soy materials. 1. Product feature: favorable price; basic/standard flavor; kosher, halal, vegetarian 2. Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami tast
AIPU FOOD's EM-8 EM-8 is a white, crystalline powder presenting a characteristic odor and a sweet, fruitlike flavor in dilute solution. 1. Feature: Crystalline powder 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: White 4. Application: Ethyl Maltol is widely applied in food, meat products, beverage, wine, tobacco, cosmetics to enhance pleasant flavor. About Ethyl Maltol Ethyl maltol is a flavor enhancer and improver. It provides a sweet odor that can be described as caramelized sugar or cooked fruit. The sweet smell of the product makes it a good choice to cover some unpleasant odor of the food.
AIPU FOOD's SSA-E SSA-E is a white powder with a distinctive and long-lasting shellfish taste. 1. Feature: Natural(crop sourced) product 2. Certification: ISO22000, HACCP, BRC, Halal, Kosher 3. Pure product color range: White 4. Application: Disodium succinate can be utilized with a wide range of ingredients and cooking methods to boost the flavor of all kinds of dishes, east or west. Compatible with all kinds of seasonings and savory flavors and used to enhance food flavor and umami taste. About Disodium Succinate Disodium succinate is a savory flavor enhancer that delivers a unique seafood and shellfish (clams) flavor. When used together with other savory ingredients, it can greatly enhance the salty and umami taste of the food.
