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.
(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 %
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 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)
Appearance
While or straw yellow powder.
Character and application
Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissolve it in water or add it into the flour directly.
The recommended adding amount :0.1%~0.3%.
1. Stage is the meat industry general applicability of high, a meat processing equipment, rely on the screw will push the raw meat hopper box in advance to electricity cut through screw rotation function, make reamer with orifice relative motion of raw meat, which will cut into the particle shape, ensure the uniformity of the meat.
2. Excellent versatility, wide range, high production efficiency. Has frozen, fresh ground meat function, save time, energy and good quality. Ground cut process is short term. Low temperature, beneficial to the preservation, extend shelf life.
3. Positive &negative function, make stage for zero, a variety of blocking probability, the more suitable for combination orifice plate requirements of different products.
4. Stuffing mix machine is necessary equipment for mixing, high efficiency, easy operation, is the production of dried cured salami products, grains, mashed mixed intestinal products, pill of choice for equipment products, but also the production of dumplings, wonton noodles class optional equipment products.
Advantages:
1. High efficiency, mixing speed
2. Simple operation, easy to ease
3. Automatic discharge, lower labor intensity
4. Arranged in a unique form of rotating teeth to make the material more evenly mixed, single-added material for more
5. The unique three-layer sealed to protect the equipment longer life, easier cleaning
function: granular, powder, sludge, paste, slurry Jieyou good adaptability and mixing. Better on the lump type of insurance, with reversing function, with automatic discharging function.
CMC always be used in frozen foods as dispersing agent and excipients, prevent from ice crystals, keep final products' uniformity, enlarge the volume, improve taste; improve taste; adding CMC in baking foods, can enhance toughness, prevent breakage, improve dough surface.
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Thickening,suspension,salt resistance,temperature resistance,acid and alkali resistance,shear resistance,it is applied as multiple purposes stabilizer,thickening agent,and processing assistant agent. Please contact
ï¼?stella(at).mondstar(.)C.Om.
What/sapp: +86-1730-371-46-71.
It is widely used in food,medicine,pesticides,oil drilling, daily chemical washing, textile printing and dyeing,papermaking,fire protection and many other industries.Including producing canning and bottled food,bakery food,daily product,frozen food,candy,pastry decorating accessories and others.During food producing process, it is liable to flouring,pouring in and out, channelization and reducing energy consumption.
We export food additives to countries all over the world.High quality and competitive price.please feel free to contact me if you need.
Food grade gelatin is pale yellow to yellow in appearance. It has excellent colloidal viscosity, emulsibility and stability. Can be used in cotton candy, aspic, yogurt, ham, sausage, canned, candy, ice cream and other food industry.
Photographic Gelatin:
Photographic gelatin is one of the important materials for the production of photographic materials. Because of its unique physical and chemical properties, it has been used as a carrier in silver salt photographic materials. Widely used in the production of various film, film, medical X-ray film, printing film, photographic paper and other photographic industry.
Pharmaceutical Gelatin:
Pharmaceutical Gelatin is made of animal bone as raw material, through complex physical and chemical treatment of high protein, easy to be absorbed by the human body, has the characteristics of high viscosity, high freezing force, easy to freeze and others. For its varieties of characteristics such as gel, solid water, cohesiveness and solubility, it has widely uses in the pharmaceutical industry, such as hard capsules, soft capsules ,coating, tablets , plasma substitute and softgel.
Industrial Gelatin:
Industrial gelatin is made from animal skin and bone, used in match heads, adhesive and other fields.
Xanthan Gum is made from Xanthomnas campestris and carbohydrate such as corn starch by fermentation engineering. It has unique fluidity, good water -soluble, stability of heat and acid and alkali, and good compatibility with a variety of salt. It is used in more than 20 industries such as food, oil, and medicine. It is currently the largest production scale in the world and extremely widely used microbial polysaccharides.
Xanthan Gum is light yellow to white flowing powder, with a slight smell. It is easy to dissolve in cold, hot water, the solution is neutral, frozen and frozen, and insoluble in ethanol. In case of water dispersion and emulsification, it becomes stable hydrophilic viscosity.
Professionchem is professional xanthan gum suppliers in China . Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !
Gellan Gum is a kind of exopolysaccharides with excellent function, it is produced by fermentation of Sphingomonas and saccharides materials. After the fermentation, finished product will be also by extracting , drying ,grinding and packing to got. Gellan Gum is available in two types, low and high acyl content . The two types have different gelling features for different and variety of application fields .
Professionchem is gellan gum manufacturer with many years of producing experience in China. Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !
2-hydroxy propionic acid
Applications: Acidification agent for beverages. Preservative and flavoring in dressings and salads. Fermentation and PH regulator in beer, wine and spirits. Antimicrobial agent and shelf life extender in bakery and meat products.
Other products:
Tetrasodium pyrophosphate Food Grade
Calcium Propionate
Phosphoric acid 85%
Sodium Metabisulphite
Soy Protein Isolate
A kind of complete complete protein food additive produced from low temperature desolvated soybeans. The protein content of soybean protein isolate is more than 90%, and there are nearly 20 kinds of amino acids.Applications meat products, milk drinks, solid beverage, grain products, candy, medicine, health care food and so on.
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 60�?? 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
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) �?�2.0
Ignition residue (W/%) �?�0.5
Pb/(mg/kg) �?�2
Packaging�?
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL)
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 stru cture. 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 60 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)50- 86
Ester value(Calculated by KOH) / (mg/g)125- 164
Total lactic acid (W/%)32.0- 38.0
Calcium content (W/%)4.2- 5.2
Pb / mg/kg 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL)
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.�?�¯ï¿½?�¿ï¿½?�½
(2) Put this product into warm water at about 60 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)50- 86
Ester value(Calculated by KOH) / (mg/g)125- 164
Total lactic acid (W/%)32.0- 38.0
Calcium content (W/%)4.2- 5.2
Pb / mg/kg 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
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 60 C 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
Acid value (Calculated by KOH) / (mg/g) 65-85
Saponification value (Calculated by KOH) / (mg/g) 390-450
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
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 12 months.
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 60? 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
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Beekeeping langstroth plastic beehive bee frame with plastic sheet supplier
Basic Information
Place of Origin:
china
Brand Name:
SS-beehive frame
Certification:
ISO9001:2008
Model Number:
Bee hive frame
Minimum Order Quantity:
5000pcs
Price:
$0.29-$0.95/pc
Packaging Details:
100pcs /carton unassembled 51*25*50cm for wooden bee hive frames | chinese bee frame | beehive frame
Delivery Time:
20-25 days after receiving your prepayment
Payment Terms:
TT, Western Union
Supply Ability:
100000 Piece/Pieces per Month
Basic Information
Place of Origin:
China
Brand Name:
bee smoker
Certification:
ISO
Model Number:
SS-BS-03
Minimum Order Quantity:
50 Piece/Pieces bee smoker for Bee supplies
Price:
US $2.1 - 12 / Piece
Packaging Details:
bee smoker for Bee supplies 10pcs/carton
Delivery Time:
7business days after payment received
Payment Terms:
T/T, L/C, WESTERN UNION
Supply Ability:
50000 Piece/Pieces per Month bee smoker for Bee supplies
Basic Information
Place of Origin:
China
Brand Name:
super-sweet bee feeder
Model Number:
BT-hive tool
Minimum Order Quantity:
500pcs
Packaging Details:
200pcs/carton 54*29*10cm
Payment Terms:
Western Union, MoneyGram, T/T, L/C, D/A, D/P, T/T
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