Gellan gum is a polysaccharide manufactured by microbial fermentation. Gellan gum is extremely effective at low use levels and forms solid gels at concentrations as low as 0.1%. This multi-functional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Gellan gums are available in two types. Low acyl products form hard, non-elastic, brittle gels. High acyl products form soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan gum produces a wide variety of textures. Product name:gellan gum Grade:low acyl Cas no.71010-52-1 Einecs no. 275-117-5 Characteristic:off-white, odorless, free flowing powder Content:85%-108% Particle size:95% pass 60mesh Ph value:5.5~7.5 Gel strength:800g/cm2 Transmittance:76%
Main ingredients: selection of bovine bone after complex physical and chemical treatment, refined from fat - free, high protein, easy to be absorbed by the human body glue. Gelatin is light yellow to yellow fine grain, dry, clean, uniform, no inclusions. Should be through the aperture of 4mm standard screen mesh that is 5 mesh. Edible gelatin production workshop using stainless steel closed crushing line, can be processed into 10-120 mesh, such as milk powder. Edible gelatin contains 18 kinds of amino acids and 90% collagen, rich in health and beauty effects, with excellent colloid protection, surface activity, viscosity, film formation, suspension, buffering, infiltration, stability and water solubility, used in aspic, canned, candy, sausage, vermiculas, instant noodles, ice cream and other food industry.
Main ingredients: selection of bovine bone after complex physical and chemical treatment, refined from fat - free, high protein, easy to be absorbed by the human body glue. Gelatin is light yellow to yellow fine grain, dry, clean, uniform, no inclusions.
Usage: This product is matched by a variety of food additives made of science proportion;It has good water retention, make the meat product has a good Adhesion. Reduce weight losing and Nutrient loss during the process; Control the PH value to make the meat products looked| good and taste better. Prevent the fat rancidity; To extend the shelf -life of meat products. Meat Improver is widely used in kinds of food to improve their quality.
Usage: This product consists of many kinds of food additives with the scientific proportion,used as water - - conservative in flour product ,improve the gluten strength, reduce the starch extractives, make the noodles more boilproof and preventing turbid soup, improve the noodle' s Viscoelasticity, stabilize the PH of the product, preventing the noodles browning, improve the smooth finish of the noodles, could prevent browning and keep product freshing,lengthen the shelf life of the products.
Usage: This product consists of many kinds of food additives with the scientific proportion, used as water- conservative in Rice Stick, improve the gluten strength, reduce the starch extractives, make the rice stick more boilproof and constantly do not paste preventing the rice stick change color, improve the smooth finish, could prevent browning and keep product freshing, lengthen the shelf life of the products.
Usage: This product consists of many kinds of food additives with the scientific proportion. It can distribute even in the flesh, with no sign after injection, easily soluble in water. The weak stickiness helps the product distribute smoothly in the flesh, so every clement can take effect, aiming to make the food taste better, reduce the loss of weight as well as the nutrition in the process of proceeding and prevent the fat from going bad. With the help of this product, we can prolong the shelf life of flesh product.
Usage: This product consists of many kinds of food additives with the scientific proportion,be capable when used as water- conservative and oil- conservative, reduce the loss of weight as well as the nutrition in the process of proceeding, When it distributes uniformly in the flesh, they can enhance the adhesion of flesh, then the flesh can be sliced with better performance. Ham curing agent can make the flesh look well by via controlling the PH value, and prevents the fat from going bad. With the help of this product, we can prolong the shelf life of flesh product.
APPLICATION: Health products, dairy products, protein bars, energy bar, quest bars, sugar substitutes, snack foods, energy drinks, functional fruit juice, functional candy, wine making, bakery, meat products, etc. FUNCTION: Regulate intestinal flora, reduce the amount of Clostridium perfringens. Relaxing bowel. Healthy Tooth: Low caries. Promote mineral absorption. Help to improve immunity.
Galactooligosaccharide ( GOS) is a kind of natural property of functional oligosaccharides, and its molecular structure is typically galactose, or glucose molecules connected to the 1 7 Gal, the Gal-(Gal) n -Glc Gal (n 0-6). In nature, animals, there are trace amounts of milk GOS, and were more content in breast milk, infant Bifidobacterium flora in the body to establish a large extent dependent on the GOS ingredient in breast milk.Galacto-oligosaccharide is the only 8 can be a great human intestinal bacteria for their use.
Castor Oil Ethoxylates Pesticide Emulsifier BY/EL Series Synoynyms: Ethoxylated Castor Oil Castor Oil Ethoxylated Polyoxyethylenated Castor Oil Polyoxyethylene Castor Oil Castor Oil Polyoxyethylene Ether Cremophor EL Chemical Composition: Ethoxylated Castor Oil+20EO,32EO,34EO,36EO,40EO,51EO,60EO,85EO CAS No.:61791-12-6 Molecular Weight: Not available. Molecular Formula: C57H104O9(CH2CH2O)n EINECS No.: 500-147-5 HS Code:34021300 Quality Specification Type Appearance Water Percantage PH Value Cloud Point(C) Remarks BY-110 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 43-54 25% ethanol water BY-125* Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 75-80 1%H2O BY-125 0.5% 5.0-7.0 75-80 3% NaCl BY-140 0.5% 5.0-7.0 82-87 3% NaCl EL-10 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 EL-20 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 EL-32 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 EL-36 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 EL-40 Yellow to brownish yellow semi liquid 0.5% 5.0-7.0 722 3% NaCl EL-60 Light yellow wax like solid 0.5% 5.0-7.0 EL-80 Light yellow wax like solid 0.5% 5.0-7.0 Properties and Uses: 1.Its yellow or brownish yellow liquid or semi liquid, or wax like solid. 2. Soluble in water and many kinds of organic solvents. 3. Its applicable to various emulsifiers, especially in organic phosphorus emulsifier, where it shows a prominent wetting and synergetic effect. Packing and Transport: This product is flame resisting, nontoxic, can be delivered according to common chemicals and packed in 200KG iron drum. Upload and handle with care to avoid collision. As per specific customer needs(available in bulk & small volume),the product can be made available with customized packing, like in plastic drum, galvanized iron drum, IBC drum etc Storage: Storage period: 1 year. Should be kept in dry and ventilated place.
Food Grade Gelatin Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range. Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, jellies, coatings and icings, meat products, etc..
Food Grade Gelatin Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range. Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, softgels & soft capsules, jellies, coatings and icings, meat products, etc.. Our factory have been specializing in producing gelatin since 1992.
Food Grade Gelatin Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range. Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, jellies, coatings and icings, meat products, etc..
Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % 90.0 Free acid(Calculated by stearic acid) % 2.5 Iodine value 4.0 Melting Point () 60.0-70.0 60.0-70.0 0.0001 Heavy Metals Calculated by Pb% 0.0005 Packaging Package in craft paper bags with moisture proof inside, Net weight:25KG/bag Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Product Description Specifications Usage: Food additive Application: 1. A sour taste food additive, used in manufacture of jelly and many of fruit base food 2. Name: Hydrozybutanedioic acid, english name: Malic acid, molecular formula: C4H6O5 3. Keep the juice natural flavor and color perfect, a new additive for health drink 4. It is balanced tiredness and strengthen liver, kidney and heart function 5. It has strengthen digest, reduce bad cholesterol, keep natural pressure and blood sagar level and make skin smooth, moist 6. White powder or crystal pellet, and have malic acidsoftness smell without anything extitant smell 7. Applied for: Fruit-juice, red wine, acidophilus milk, ice butterfat, vinegar and soft-sugar etc
Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % â?¥90.0 Free acid(Calculated by stearic acid) % â?¤2.5 Iodine value â?¤4.0 Melting Point (â??) 60.0-70.0 60.0-70.0 â?¤0.0001 Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005 Packagingï¼? Package in craft paper bags with moisture proof inside, Net weight:25KG/bag Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Feature: 1. Same applicability as fresh yeast but same shelf life as instant dry yeast. 2. Recommended for frozen dough process. Type: High Sugar/ Low Sugar Shelf Life: 24 months at -18 C.
Feature: 1. Improve Bread Taste. 2. Recommended for Frozen Dough Process. Type: High Sugar/ Low Sugar Shelf Life: 45 days at 0-4 C
Feature: 1. Yeast & Bread improver combined. 2. Convenient to use. Type: High Sugar/ Low Sugar Shelf Life: 24 C
