Product Name Potassium Citrate
CAS No 866-84-2
MF C6H5K3O7
Molecular weight 306.39
EINECS No 212-755-5
Type Food Additives
Purity 99%
MOQ 25kg
Appearance White crystalline powder
Packing 25kg/bag
Density 1.187
Melting point decomposes at 230
PH value 8.59(1 mM solution);8.9(10 mM solution);9.01(100 mM solution);7.47(1000 mM solution)
Application Acidity regulator, chelating agent, stabilizer, etc., can be used for all kinds of food, according to the production needs of appropriate use.
Sample available
Shelf life 2 years
Our company can provide best price , highest quality and safest delivery.
Payment: TT,Western Union
Delivery time: 1-3 days
Product purity: 99%
safest delivery by Fedex ,UPS ,DHL.etc
Sample is available for test first
Product Name L-Glutamic acid
CAS No 56-86-0
MF C5H9NO4
Molecular weight 142.11
EINECS No 147.13
Type Flavoring Agents, glutamic acid
Purity 99%
MOQ 25kg
Appearance White powder
Packing 25kg/Drum or 1000kg/IBC drum
Flash point
Application Food Additives
Sample Available
Shelf life 2 years
Our company can provide best price , highest quality and safest delivery.
100% organic royal jelly cream royal jelly liquid Pure Fresh Royal Jelly 1.8% 10-HDA
Basic Information
Place of Origin: China
Brand Name: super-sweet
Certification: FDA, ISO, HACCP
Model Number: SS-4001
Minimum Order Quantity: 100kgs
Packaging Details: Inner packing: Plastic jar or bag, 1kg per jar, 5kg or 10kg per bag; Outer packing: Carton, 10kg or 20kg per carton
Delivery Time: 7-10days
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
Supply Ability: 500MT/year fresh royal jelly
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Our hydraulic oil press machine was designed as earospace steel to ensure higher safety level and longer service life,reduce your change machines' cost, you can use it for 15-20 years!
Precise oil line just 0.36mm, effectively filter oil residue, makes oil purer and beautiful, oil flow from machine will reach edible oil grade, can be eaten or bottled for sell directly.
Just one machine will help you achieve from raw materials to edible oil!
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.
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.
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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.
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.Â
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.
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.
Effects of Emulsifier In Food
1. Emulsification It makes two kinds of immiscible liquid form stable emulsion, such as vegetable protein drinks, milk drinks.
2. Complex of Starch and Protein In Emulsifier molecules,linear amylose combined with long-chain fatty acids into emulsifier, starch composite, which can prevent the aging of starch, keep the bread cake, steamed buns fresh and soft for a long time; reduce the boiled starch precipitation, keep the noodles soup clean. Hydrophilic group of emulsifier and amino acid of protein binding, while lipophilic group and nonpolar amino acid binding, it can strengthen the gluten network structure, enhance toughness, elasticity of the noodles, prevent noodles to break off. By increasing air mixing volume in bread, cake, steamed buns, the volume of products is increased, and the products become more bulky; soft.
3. The improvement of the structure of crystalline material Emulsifier has the control action to formed, crystalline, precipitated of solid fat of crystals. In chocolate, for example, emulsifier can promote the crystallization of cocoa fat become fine, uniform; adjust the crystalline form of cocoa butter, by the way of changing unstable, low melting point Y-a-B polymorph into the stability, high melting point one, thus to improve heat resistance and stability of the chocolate, prevent blooming, whitening.
4. The mediation effect of viscosity
5. Foaming, gasing
6. Defoaming, Demulsification
7. Wetting Action
8. Lubrication Action
9. Solubilization
10. Other Effects such as antibacterial, thickening, anti-splashing, etc.
Sodium polyacrylate is a new kind of water-soluble macromolecule compound, which is odorless, tasteless, high-purified, extremely stable and non-corruptive. It is not only with strong thickening, emulsifying, shaping, puffing, stabilizing, water-retention and other functions, but also has the high viscosity of 15 to20 times than that of the CMC or sodium alginate. To reduce the production costs, improve food grade, it is a non-dangerous goods and is harmless to human body.
Application Examples of Sodium Polyacrylate
1.Food Manufacturing
1)Flour Products
2) Sheet Jelly Category
3) Meatballs, Fish Balls,Ham
4) Fish Meat Products, Canned Food
5) Artificial Meat
6) Cold Drinks
7) Sauce, Jam, Cream
8) Frozen Food, Aquatic Product's "glaze"(Surface Jellies Agent)
2. Toothpaste Manufacturing
3 Tobacco Industry
4. Pharmaceutical Industry
Distribution of colorants - with a natural yellow pigment is a gardenia yellow, monascus red, beta carotene is not the main raw material of instant noodles, conditioner products for the purpose of food coloring of food additives to make the colour and lustre of food is pleasing to the eye, and stimulate appetite for increasing food preference has important significance.
The color of food is one of the important indexes of food sensory quality, food has bright colour and lustre not only can improve the sensory quality of food, give a person with beautiful enjoyment, also can increase appetite. A lot of natural foods have good color, but in the process of machining due to various reasons, such as heat, oxidation food easy to fade color, even seriously affect the sensory quality of food. So in the food processing in order to maintain or improve the colour and lustre of food, need to add some food coloring. Company's products, strong tinting, colour and lustre bright-coloured, not easy fade, good stability, easy to dissolve, easy to color, safe and reliable
Product Feature
natural yellow pigment
color levels:40,60,120
Cas nr. : 31566-31-1, 123-94-4, 97593-29-8, 11099-07-3
Einecs NR. : 250-705-4, 204-664-4, 307-332-8, 204-664-4
Eec nr. : E471
Description
White powder, it is water-in-oil emulsifier that is synthesized from oil and glycerin. It is insoluble in cold water but dissolvable in warm ethanol, benzene and propyl alcohol.
Specification
Monoester contentMin95%
Free acid (as stearic acid) Max2.5%
Free glycerolMax2.0%
Iodine valueMax3.0g/100g
Solidification point 60-70
Heavy metal (calculated by pb)Max0.0005%
Arsenic (calculated by as) max0.0001%
Main applications
Used principally as emulsifiers, starch-complexing agents and aerating agents and they are widely used. Applications include: baked goods, e.G. Bread, cakes; confectionery, e.G. Chewing gum, toffees, caramels; dairy products, e.G. Imitation creams, desserts, edible ices; fats, e.G. Margarines, shortenings; starch, e.G. Mashed potatoes, pasta.
Standard availability
25kg net kraft paper bags; 16.5mt/20fcl without pallets
Cas nr. : 31566-31-1, 123-94-4, 97593-29-8, 11099-07-3
Einecs nr. : 250-705-4, 204-664-4, 307-332-8, 204-664-4
Eec nr. : E471
Description
Flake-shaped 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 3-4
Specification
Total monoglyceride content min40%
Free glycerol (%)Max7.0
Acid value (mgkoh/g) max5.0
Iodine value (g/100g)Max3.0
Melting point (¡æ)Min54
Heavy metal (calculated by pb) (%)Max0.0002
Arsenic (calculated by as) (%)Max0.0002
Main applications
Used principally as emulsifiers, starch-complexing agents and aerating agents and they are widely used. Applications include: baked goods, e.G. Bread, cakes; confectionery, e.G. Chewing gum, toffees, caramels; dairy products, e.G. Imitation creams, desserts, edible ices; fats, e.G. Margarines, shortenings; starch, e.G. Mashed potatoes, pasta.
Standard availability
25kg net kraft paper bags; 16mt/20fcl without pallets
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.
Usage:
(1) it can be directly mixed well with flour for use.
(2) put this product into warm water at about 60 degree 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 addition amount: 0.2~0.5 %( calculated by flour)
Technical index (refer to fcciv and fao/who)
Acid value (mgkoh/g) 60~90
Ester value (mgkoh/g) 130~180
Total lactic acid(%) 15-40
Heavy metal (calculated by pb) % less than or equal 0.001
Arsenic (calculated by as) % less or equal 0.0003
Storage & transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
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.
(2) put this product into warm water at about 60centidegree 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 addition amount: 0.2~0.5 %( calculated by flour)
Technical index (refer to fcciv and fao/who)
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl
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