Diacetyl Tartaric Acid Esters of Mono and Diglycerides
Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60â?? to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index (Conform to GB25539-2010 standard
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Calcium Stearoyl Lactylate(CSL)
Chemical Structure:
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(2) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use.Â
(2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into
Full Name:Diacetyl Tartaric Acid Esters of Mono and DiglyceridesProduct Type: Emulsifier, food gradeColor:White to off-white or yellowishOdor:Slightly of acetic acidForm:Beads or liquidINS No.:472eCAS No.:Â 100085-39-0 or 308068-42-0Features and ApplicationsDiacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) is made from edible vegetable oil( palm oil), this emulsifier is used in food( bakery, non- dairy creamer, beverage) applications, DATEM used in bread to increase their volume, and improve their organization and structure.DATEM is the oil-in-water emulsifier which can be used as emulsifier and stabilizer in various foods.
Bread: DATEM can increase the volume of the bread effectively.Cake: DATEM provides the excellent emulsion properties and can improve the cake crumb structure.Biscuits: DATEM can improve the texture and can replace some percentage of fat without the loss of taste in biscuits.Coffee whitener: DATEM provides the excellent stabilization properties.Whipped toppings: DATEM can improve the stabilization and whipping properties in toppings.1. Put DATEM in warm water at about 60â?? to get paste shaped substance, and then use datem in appropriate proportion.2. Dissolve DATEM in oils or fats homogeneously before further processing.3. Directly mix DATEM with flour for use.Recommended Addition Amount:Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
PackagingPackaging: Net weight: 25kg/Cartons, 200 KGS drums.
Sodium Stearoyl Lactylate(SSL)
Chemical Structure:
Characters:
Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3.
Applications:
It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.
(1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.
Usage:
(1) It can be directly mixed well with flour for use.Â
(2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect.
(3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.
Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Technical Index
Acid value(Calculated by KOH) / (mg/g) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Chocolate additive Polyglycerol polyricinoleatePGPR
Characters:
Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Called as PGPR, E code is E476, CAS NO.: 29894-35-7.
Chemical structure
Applications:
No bad odor, has good thermal stability.
Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occurring empty holes and pore in the chocolate products.
Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process.
In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Opeartion method and dosage
The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg.
Technical Index
Poly glycerol(Dimer, trimer and tetramer glycerol)(w/%) ¥75
Poly glycerol(More than Heptamer)(w/%) ¤10
Pb / (mg/kg) ¤ 2
Packaging
Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
Storage and transportation:
Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Product features:it has the significantly increasing reinforcement toughening effect, make our products long cooking is not easy to paste soup, not easy broken, resilience, can greatly improve the grade of pasta, it also can increase the rate of production and extremely improve the taste.
Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.
Product features:This product has a high raising power,and makes flour products soft and leavened. It makes products evenly release gas,and makes the organizational structure even. It has the features such as raising power quickly,delivering gas quickly,working well,small dosage,etc.And it makes the products bulk ,crisp ,soft ,tasty and refreshing.
Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.
Dosage: the recommended dosage is 0.3~0.4 persent of the final product.
Product features: increases resilience and crispy of the product, makes the products cut into slices easily.
Package: 25 kg/Bag
Storage: sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.
Product features:it has the significantly increasing reinforcement toughening effect, make our products long cooking is not easy to paste soup, not easy broken, resilience, can greatly improve the grade of pasta, it also can increase the rate of production and extremely improve the taste. And it makes noodles better storage characters.
Recommended dosage:100~200g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.
Product features: make noodles form a better structure, increase the elasticity of the noodles prominently ,make noodles not easy broken,increase the dehydrate time of noodles.make noodles easy to well-done and a good color,make it not easy to paste soup and keep a good taste.Save oil and decrease the cost,and put off oil and fat¡¡¥s rancidity
Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.
The whole soybean oil production process contains three workshops: soybean pretreatment workshop, soybean oil extraction workshop and soybean oil refining workshop.
I. craft flow of pretreatment workshop of soybean oil production process
Soybean magnetic box cleaning crusher soften flaking roll cooker oil press(chosen) to extraction workshop
Ii.Craft flow of solvent extraction workshop of soybean oil production process
solvent
Iii. craft flow of refining workshop of soybean oil production process
Crude soybean oil degumming and deacidification decolorization deodorization refined soybean oil
Main process:
1. degumming and deacidification: the gumming is moved by phosphoric acid and hot water. there are two ways to move the acid in the soybean oil. one is chemical way, the other one is physical way. the chemical way is using naoh to react with acid. this way is suitable for the capacity of 5-30t per day. the physical way is using steam and centrifugal to move the acid. this way is used for capacity from 30-2000t per day.
2. decolorization: this step is used to adjust the color of the oil. you can control the color of the soybean oil according to the requirement of your market.
3. deodorization: the function of this step is to move the special smell in the oil. this is an important standard for refined soybean oil.
Xanthan gum is a kind of biosyhthetic gum, which is in the form of offwhite or light yellow powder. High molecular polysaccharide polymermade by refining, drying and grinding.
Its molecular structure determines its special properties: thickening.suspension, salt resistance, temperature resistance, acid and alkaliresistance, shear resistance, widely used in food, medicine, pesticides, oildrilling, daily chemical washing, textile printing and dyeing,papermaking, fire protection
Sucralose makes a wide variety of calorie-reduced products possible,including soft drinks,ice cream,dairy products and baked goods. sunny at mondstar.com In fact, sucralose is the sweeting ingredient in over 3500 products worldwide,and may be used across a broad range of major categories.
Xanthan Gum
Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating .It can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.
0086,173.0371.8748
Product name:Xanthan gum
CAS No:11138-66-2
Grade: Food/Industrial/Medicine grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n
Physical and chemical index
Physical property
Sodium bicarbonate was white crystal, fine crystalline monoclinic or opaque. Specific gravity 2.15. Odorless, salty, water soluble sodium bicarbonate, slightly soluble in ethanol. 25 water soluble in 10 water, about 18 degrees in 12 water soluble in water. Its aqueous solution by hydrolysis was slightly alkaline, at room temperature in the stable properties, heat easily decomposed, in more than 50 DEG C gradually decomposition, complete carbon dioxide loss at 270 DEG C, in air drying had no change, in the humid air in slow decomposition.
Chemical property
The heat is easy to decompose, and slowly decompose in the humid air. About the beginning of the reaction of CO at 50 degrees, 100 degrees in all into sodium carbonate. Rapid decomposition of the weak acid, its aqueous solution at 20 C, the decomposition of carbon dioxide and sodium carbonate, to the boiling point of all decomposition. Without stirring the solution made of the cold and to phenolphthalein test were only slightly alkaline reaction, placed or elevated temperature, the alkalinity increased. Fresh water solution pH 25 C 0.1mol/L value of 8.3. Low toxicity, half lethal dose (rat, oral) 4420mg/kg.
Soda application
Sodium bicarbonate can be directly used as pharmaceutical industry raw materials, used to treat hyperacidity. Can also be used for film production, tanning, mineral processing, smelting, heat treatment of metals, as well as for the fiber and rubber industry, etc.. At the same time as wool detergent, as well as for agricultural seed etc.. One of the most widely used osteoporosis agent in food industry for the production of biscuits, cakes, bread, bread and other is carbon dioxide in soda water generating agent; and alum composite alkaline baking soda, and soda ash composite for civilian soda; can also be used as butter preservation agent. Fire fighting equipment used in the production of acid and alkali fire extinguishers and foam. With the alum, H foaming agent in combination with uniform hole effect for rubber, sponge rubber industry production. Metallurgical industry used as a flux casting steel ingot. Machinery industry (Foundry) used as casting molding auxiliary mould. Printing and dyeing industry as dyeing and printing process, acid-base buffer, rear fabric dyeing and finishing the treatment agent. Baking soda stain can prevent yarn unevenness. Pharmaceutical industry used as raw material for making acid.
Erythritol is used in the development of new zero calorie and low calorie drinks. Erythritol can increase the sweetness, massiness and lubricity of the beverage, reduce the bitterness, cover up other odors and improve the flavor of the beverage.
Description:
Soybean extruder consists of driving system, feeding device, extruding device, and electric control cabinet etc. This machine can transfer mechanical energy to thermal energy by extrusion, friction and shearing function of non-equidistance screw extrusion system, and form a certain pressure and temperature in the extruding chamber.
Application
The soya bean extruder machine is designed to bulk soya,corn for animal feed making with high protein,widely used as source of protein in animal diets, including pig, chicken, cattle, horse, sheep, and fish feed.It is widely used in soybean, maize,soybean meal, cottonseed meal, rice bran and other raw materials.
Advantages:
1.High temperature and pressure can effectively kill the bacteria and detoxicate, changing the nutrition resistant factor, lowering the degradation of nutrients, improving the digestibility of protein and starch.
2.Screw and barrel are designed optimized to get longer service life and lower production cost.
3.Novel design, high output, stable operation, the main components is heat treated special alloy material refined, with a high degree of wear resistance and long life.
