Calcium hydroxide Brand: jianshi Food grade calcium hydroxide is made from natural high quality limestone calcined directly, with high purity and whiteness, and each of its specification reaches the world advanced level. Calcium hydroxide is a kind of buffer agents, neutralization agents, firming agents.It also can be used as acidity regulator in milk powder (including milk powder of sugar), cream milk powder and its productions, baby foods. As processing agent, it can be used in all kinds of foods' processing, and the residual is unlimited. It can be used to make calcium supplement agents, such as calcium propionate, calcium acetate, etc. It also can be used in beer, cheese, cocoa and chocolate products and konjac foods, sugar, water processing etc. Specification Items Specifications : , , description A white, dry free flowing powder, assay ( ca(oh)2) 96.5%, carbonate salts Qualified, magnesium and alkali salts 0.9%, acid-insoluble substances 0.09%, arsenic( as) < 2mg/kg, fluoride(f) 13mg/kg, lead(pb) < 2mg/kg, head metals (as pb) < 10mg/kg, loss on drying 0.08%, particle size(0.045mm, 325meshes) 99.8%, conclusion: this product conforms to requirements of standard gb25572., , ,
Sweet, yet creamy, this fruit milkshake e-juice tastes exactly like the real thing. A top choice for any fruit lover, this e-juice has been described as being similar to fruit Nesquik and is a strong flavour for when you want to sample something a little different. One of the manufacturers top OEM flavours, it is the ideal treat for warm and exotic chasers.
GHRP-2 Quick Detail: Unit Size :5mg/vial Min: 10vials CAS NO. :158861-67-7 Synonyms :GHRP-2 Acetate Molecular Formula :C45H55N9O6 Molecular Weight :817.97 Sequence :H-D-Ala-D-2-Nal-Ala-Trp-D-Phe-Lys-NH2 Appearance :White Powder Purity :99.35% Identity (ESI-MS) :817.97±1.0 Source :Chemical Synthesis Storage :Lyophilized GHRP-2 is stable at room temperature for 90 days,however it should be stored in a freezer below -8C for any extended period of time. After reconstituting GHRP-2 should be refrigerated at temperatures not to exceed 36 F.
Ingredient: Orange Peel Fingered Citron Sugar Maltose Momordica grosvenori fructus amomi Cinnamon Crataegus Lemon wampee Liquorice Salt Spice
Bakery Improver Bakery improvers provide peace of mind by helping to manage the many variables in the bread-making process, such as fluctuations in temperature, humidity, flour quality, and labor. This ensures consistent, high-quality results with every batch of bread. Yulin has been a leader in innovation in Bakery production. Our bread improvers offer a unique advantage with vertical integration, combining the production of enzymes and natural yeasts. Whether you're in the fresh, packaged, or frozen bread industry, our improvers can help you overcome production challenges and deliver top-quality products. We offer a wide range of solutions, from versatile, all-purpose improvers to customized modular options, ensuring you find the perfect fit for your needs. Fresh Bread: Baking improvers designed to give you the best peace of mind and outstanding fresh (crusty and soft) bread product results with a shelf life of up to 3 days. Packaged Bread: Baking improvers are designed to give your packaged product an outstanding texture until the end of its shelf life. Frozen Bread: Improvers designed for semi-finished bakery products that need to be baked at the point of sale.
Feed and raw materials, feed additives, food additives, microbial agents, microbial fertilizers; feed probiotics, Bile acids, emulsifiers, acidifiers, antioxidants, mold inhibitors, allicin, Bacillus subtilis, lichen bacillus, etc
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Qiya seed and Luoliezi suspension: recommended dosage of 0.018-0.02%
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Coconut suspension: recommended usage of 0.018-0.02% for 5*5mm and 00.022-0.025% for 10*10mm;
Low acyl product characteristics: good gel property, high transparency, strong suspension property, good taste, good acid and thermal stability, excellent gelling and compounding properties. Orange fruit suspension: recommended dosage of 0.015-0.18%
Carrageenan for Toothpaste Carrageenan, known for its high stability, is an ideal adhesive and thickener for medicated toothpaste formulations that are complex and challenging to stabilize. Carrageenan is not only highly salt-resistant and enzyme- resistant but also improves the thixotropy and dispersibility of the paste. It serves as an ideal adhesive and thickener. Advantages of application: 1.Enhances and improves the stability of the paste. 2. The paste has a very fine, smooth, and shiny texture. 3.Exhibits special thixotropy and can self-fuse after breaking.
Carrageenan for Pet Food Utilizes semi-refined carrageenan, extracted from high-quality seaweed, which forms a uniform gel with the proteins in pet food, helping retain a significant amount of moisture and reducing the loss of meat juices. It serves as a natural food additive for pet food production. Advantages of application: 1.Enhances palatability and increases appeal to pets. 2.Improves the product's water and oil retention properties. 3.Suppresses the dissolution and volatilization of flavor components, lowers the water activity of the product, and extends its shelf life.
Carrageenan for Beer Fining The malt extract clarifying agent is a specialty carrageenan derived from high-quality seaweed extraction. It is a natural, green product with safety recognized by the Food and Agriculture Organization of the United Nations. This clarifying agent is available in both granular and powdered forms, with high effective ingredient content, excellent clarifying performance, uniform particle size, and stable quality. Advantages of application: 1.Requires a small amount, easy dispersion, and filtration. 2.Enhances the non-biological stability of beer. 3.Effectively adsorbs proteins in wort, removes coagulable haze, making beer clear and bright. 4. Increases wort yield and extends the shelf life of beer.
Carrageenan for Processed Meat product Carrageenan is widely used in various meat products due to its unique reactivity with proteins. Carrageenan can form a uniform gel with proteins, creating a network structure during heating, which reduces the loss of meat juices. Additionally, adding carrageenan can lower the water activity in meat products, extending their shelf life. Advantages of application: 1. Improves product elasticity and slicability. 2.Enhances water-holding capacity, improving texture. 3.Excellent emulsifying properties.
Carrageenan for Ice cream Carrageenan combines emulsification and stabilization functions, allowing for the even distribution of fats and other solids, reducing and inhibiting the separation of the emulsion and the formation of ice crystals. Advantages of application: 1.Fine texture and excellent structure. 2.Smooth and creamy mouthfeel, soft and delicate. 3.Increases the expansion rate and resistance to melting of ice cream.
Agar agar powder for Microbialculture medium High purity agar can be used in the preparation of biological culture media. Its advantages include easy handling, easy resolution of aeration issues, and suitability for observation and research. It has a wide temperature range between its gel point and melting point, making it an excellent gelling agent for solid culture media. Advantages of application: 1.High purity, quick solubility, and gels evenly. 2.High transparency. 3.Excellent user-friendliness.
It can be applied in the production of jam and similar products, offering excellent gelation and elasticity. It provides high transparency,good relative permeability, and reusability, making it an excellent colloid for making jams. Advantages of application: 1.Enhance platability, retains a firm texture but not sticky. 2.Nowater-shedding,highlyacid-resistant, and effectively extends the product's shelf life. 3.Easy to spread and has good adhesive properties.
Agar agar powder for Yogurt Improves the stability and texture of room- temperature yogurt, making the final product smooth and delicate. It enhances the product's stability during the heating process. Advantages of application: 1.Fresh and smooth texture. 2.Strong flavor release. 3.Prevents whey separation in the product, extending the product's shelf life.
Agar can serve various functions in different industries, including its use as a gelling agent, thickener, stabilizer, suspending agent, preservative, humectant, emulsifier, and more. Here are some of the key applications of agar: Food Industry: Yogurt, Gummy candies, Jellies, Lamb soup, Canned goods, Ham products, Beverages, ice cream, Frozen foods, Desserts, Jams, Puddings, Rice porridge, Dried cheese, Baked goods. Personal Care& Cosmetics Industry: Toothpaste,Cosmetics, Air fresheners, Face masks, Moisturizers, Shampoos, Hair gels. Construction Industry: Waterproofing and leak-proof coatings, Premium latex paints. Pharmaceutical Industry: Capsules, Tablet disintegrants, Dental molds. Agar is rich in oligosaccharides and starch sulfates, which may havesome preventive effects on hypertension and hyperlipidemia. Biochemical Engineering: Bacterial culture media, Microbial carriers, Agarose gel electrophoresis Agar's versatility and unique gelling properties make it a valuable ingredient invarious applications across different industries.
High quality Amino Acid Dl-methionine powder feed additive lysine methionine
Lysine Methionine Powder
