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.
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High quality Amino Acid Dl-methionine powder feed additive lysine methionine
Lysine Methionine Powder
Storage Type used for animal feed Specification 25% Shelf Life 24month Manufacturer Shandong Ingredients:Caco3 Content:allicin Address:Shandong province Instruction for use:premix Place of Origin:Shandong, China Use:Cattle, Chicken, Dog, Fish, Horse, Pig, animal feed additives Admixture (%):1%MAX Packaging:25KG/BAG Product name:China Producter Garlic 25% Powder Allicin for livestock feed premix Appearance:White powder with the same smell garlic Keyword:allicin garlic Molecular formula:C6H10S3 Loss on Drying:2% Max Package:25KG/BAG Shelf Life:24 Months Certificate:ISO9001 FAMI-QS Storage:Kept in a cool dry place and avoid direct sunlight
Place of Origin Shandong, China Type Feed Grade Amino Acids, Feed Grade Proteins, Feed Grade Antibiotic & Antibacterial Agents, Food Preservative Efficacy Feed Preservatives, Promote Healthy & Growth, Promote Nutrition, Mold Inhibitor Other Names Propionic acid calcium MF 2 C3H6O2 Ca EINECS No. 223-795-8 Brand Name OEM Model Number Feed preservative Function Mildewcide Product name Calcium propionate Purity 98% Grade Food, Feed Color White Usage Antifungal Agent Application Bread, Flour, Cakes Keyword Preservative Antifungal Agent Specification Acidifying Agent Used in Cow, Pig, Chicken, Rabbit, Fish
Storage Type Dry and cool place Specification powder Shelf Life 2years Manufacturer China Ingredients:/ Content:/ Address: Shandong China Instruction for use: Use in moderation Place of Origin Shandong, China CAS No. 91-53-2 Other Names Ethoxyquin MF C14H19NO EINECS No. 202-075-7 FEMA No. ****** Brand Name YIDO Model Number Ethoxyquin
Storage Type Dry and cool place Specification powder Shelf Life 2years Manufacturer China Ingredients:/ Content:/ Address: Shandong China Instruction for use: Use in moderation Place of Origin Shandong, China CAS No. 91-53-2 Other Names Ethoxyquin MF C14H19NO EINECS No. 202-075-7 FEMA No. ****** Brand Name YIDO Model Number Ethoxyquin Density 1.03 Melting point
Place of Origin: Shandong, China Type: Feed Grade Amino Acids, Feed Grade Enzymes, Bile acid Efficacy :Promote Healthy & Growth, Promote Nutrition Other Names: bile acids MF: C24H40O5 EINECS No.: 201-337-8 Brand Name: YIDO Model Number: YIDO-B1 Product name: bile acid Appearance: White Powder Content: 40% Grade: Feed Grade Application: poultry Feed Additive Sample: Available
Industry-specific attributes CAS No.:81-25-4 Other attributes Place of Origin: Shandong, China Type: Feed Grade Amino Acids, Feed Grade Enzymes, Bile acid Efficacy :Promote Healthy & Growth, Promote Nutrition Other Names: bile acids MF: C24H40O5 EINECS No.: 201-337-8 Brand Name: YIDO Model Number: YIDO-B1 Product name: bile acid Appearance: White Powder Content: 40% Grade: Feed Grade Application: poultry Feed Additive Sample: Available
Elevate your fitness and nutrition game with Puro Whey Powder, a premium source of high-quality protein designed to fuel your active lifestyle. Key Features: - Pure Protein Power - Versatile Use - Fast-Absorbing - Low in Fat and Carbs - Quality Assurance Whether you're striving for muscle gains, post-workout recovery, or a protein boost in your daily routine, Puro Whey Powder is the perfect choice.
Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. 1. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. 2. 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 occuring empty holes and pore in the chocolate products. 3.Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. 4. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores.
Characters Ivory white powder, soluble in water, dispersible in hot water and fat Application: Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation. (1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture. (2)Used in improving efficiency and solubilization for ice cream, chocolate, candy. (3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.
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%.
