A nutritious seasoning used in foods and salads as a sauce and is very useful for digestion
Date syrup has the same properties as dates. It contains iron and phosphorus, which makes using it while having breakfast help activating nerve cells and prevent anemia in people. Date syrup relieves rheumatic pain and arterial and venous diseases.
Food Grade Water Soluble Soya Lecithin Powder Non Gmo Soya Lecithin Powder Factory Food Grade Soya Lecithin Powder Product Details ItemHXY-PLWSpecification NameSoya lecithin HXY-PLW AppearanceLight Yellow powder SourceSoy insoluble96 % Ether insoluble0.1% value10 mgKOH/g Moisture1% Peroxide Value5.0% mmol/kg Soya lecithin powder is a natural emulsifier obtained from the soya lecithin in liquid form. The product is a mixture of phospholipids. APPLICATION: It is used in the food industries as a natural emulsifier and stabilizing agent. Packing: Net Weight: 20kgs or 25kgs/carton box Inner packing is PE bags, outer packing is aluminium foil bag then in carton box. Carton Size: 520X380X220(MM) Storage: Soya lecithin products easy absorb moisture from the air, must be sealed storage and transportation, preserving in a cool and dry place . You can do heat treatment processing under 80. Storage Life: 12 months
Food Grade Oil Soluble Soya Lecithin Powder Food Grade Soya Lecithin Powder Supplier Food Grade Soya Lecithin Powder Factory Product Details ItemHXY-PLFSpecification NameSoya lecithin HXY-PLF AppearanceBrown Yellow powder SourceSoy insoluble96 % Ether insoluble0.1% value10 mgKOH/g Moisture1% Peroxide Value5.0% mmol/kg DESCRIPTION: Soya lecithin powder is a natural emulsifier obtained from the soya lecithin in liquid form. The product is a mixture of phospholipids. APPLICATION: It is used in the food industries as a natural emulsifier and stabilizing agent. Packing: Net Weight: 20kgs or 25kgs/carton box Inner packing is PE bags, outer packing is aluminium foil bagï¼? then in carton box. Carton Size: 520X380X220(MM) Storage: Soya lecithin products easy absorb moisture from the air, must be sealed storage and transportation, preserving in a cool and dry place . You can do heat treatment processing under 80. Storage Life: 12 months Other Hot Sale Products: soya lecithin liquid soya lecithin powder, NON GMO/GMO FREE soya lecithin, water soluble/Hydrolyzed /Modified soya lecithin
Caramel Colour Class I E150a Caramel Colour Class II E150b Caramel Colour Class III E150c Caramel Colour Class IV E150d
Soya Lecithin liquid A natural phospholipid from soybean, Liquid Soy Lecithin is an emulsifying agent that helps fat and water stay together. It is often added to foods, such as chocolate, cheese, margarine, and salad dressing. It has health benefits such as reducing cholesterol level. Specification: Acetone Insoluble: Min 60% Hexane Insoluble: Max 0.3% Moisture : Max 1.0% Peroxide : Max 5.0% Acid Value : Max 30mg or units Viscosity : Max 150 poise Color : Light/ Brown Packing: 200kgs In MS AND HDPE Drums, IBC tanks and ISO Tanks as per buyer requirement.
Sunflower Lecithin (crude, purified, liquid, powder)
Soy Lecithin crude, GMO, food grade
SYNTHETIC FOOD COLOUR Sr. No. Colours EEC No. C.I. Concentration % Indusrtial Name FD & C Certified 1 TARTRAZINE E102 19140 85 Acid Yellow 23 Yellow #5 2 QUINOLINE YELLOW E104 47005 70 Acid Yellow 3 3 SUNSET YELLOW E110 15985 85 Yellow #6 4 CARMOISINE E122 14720 85 Acid Red 14 5 AMARANTH E123 16185 85 Acid Red 27 6 PONCEAU 4R E124 16255 80 Acid Red 18 7 ERYTHROSINE E127 45430 87 Acid Red 51 Red #3 8 ALLURA RED AC E129 16035 85 Red #40 9 PATENT BLUE V E131 42051 85 Acid Blue 3 1 0 INDIGO CARMINE E132 73015 85 Blue #2 11 BRILLIANT BLUE FCF E133 42090 85 Acid Blue 9 Blue #1 12 GREEN S E142 44090 80 Acid Green 50 13 CHOCOLATE BROWN HT E155 20285 70 14 BRILLIANT BLACK BN E151 28440 80 15 FAST RED E 16045 85 19 CURCUMIN - SALT FREE COLOUR Sr. Nos Colou rs EEC No . C.I. 1 TARTRAZINE E102 19140 2 QUINOLINE YELLOW E104 47005 3 SUNSET YELLOW E110 15985 4 CARMOISINE E122 14720 5 PONCEAU 4R E124 16255 6 BRILLIANT BLUE FCF E133 42090 7 BRILLIANT BLACK BN E151 28440
Succinylated Monoglycerides SMG Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica index Acid value (Calculated by KOH)/ (mg/g)70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g)3 Combinatived Succinic acid w/%14.8 Dissociative Succinic acid w/%3 Pb / (mg/kg)2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and 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.
Product Description a new kind of sweetener from Chrysanthemum (or Chrysanthemum leaves). Over 80% of the sweetness is white to pale yellow crystal or powder, and the hygroscopicity is not very good. Stevioside is easy to dissolve in water and ethanol. When mixed with sucrose, fructose, glucose, maltose and so on, the sweetness of stevioside is more pure, and the sweetness can be synergistic. Characteristics As stevioside have the advantages of high sweetness, low calorie, no metabolism, non-toxic, safe, and long aftertaste in the human body, all the countries of the world are actively used to replace sucrose. Differences between Stevioside and Sucrose stevioside has high sweetness and low heat value. Physical chemistry is stable, no fermentation, so it can extend the shelf life of sucrose products. Stevioside has high sweetness and long duration without browning, which is beneficial to maintain the true color of beverage and food. Application Stevioside as a new sweetener, can be widely used in all kinds of food, beverage, daily chemical industry. It can be said that almost all sugar products can be stevioside substitute part of sucrose or all substitute for saccharin and other chemical sweeteners. 1.Stevioside can be used as a flavor enhancer for the following products: stevioside and stevioside A can be used for ice cream and soft drinks; stevioside is used to enhance the sweetness of chlorinated sucrose, aspartame and cyclamate; stevioside and its salts can be used for ripening of fruit and vegetables. Stevioside is added to food and beverage as aromatic flavor. Flavor enhancer; stevioside is used in salt free storage of foods. Stevioside is used in making hard sugar with lactose, maltose syrup, fructose, sorbitol, maltitol and lactulose. Stevioside can be used to produce gum and bubble sugar, and stevioside can also be used to produce a variety of flavors.Stevioside can also be mixed with sorbitol, glycine and alanine to produce cake powder. Stevioside is very suitable for this purpose because of its thermal stability. 2.in various soft drinks, such as low-energy cola drinks, stevioside and high fructose syrup can also be used to sweeten. Stevioside can also be used in solid beverages, healthy drinks, sweet wine and coffee. Steviodies are low calorie sweeteners. The heat value of steviodies is only 1/300 of sucrose, which is not absorbed after intake of human body and does not produce heat. When steviodies are mixed with sucrose fructose or isomerization sugar, the sweetness can be improved and the taste is improved. Stevioside can be used in confectionery, pastry, beverages, solid beverages, fried small foods, condiments, preserves. Use appropriate amount according to production needs.
Freda Natamycin Maharashtra- (235) Nagpur Natamycin-FREDA The Largest Natamycin Manufacturer of China and approved by FSSAI India.Natamycin(Natural preservative) is used in Unripened cheese , Ripened Cheese , processed cheese, Poultry , Curd, beverages etc . Natamycin ( India ) With its sales branches in Delhi, Ghaziabad , Ahmadabad , Vadodra , Kolkata , Mumbai , Chennai , Jaipur, Hyderabad , Kerala , Tamil Nadu , Andhra Pradesh, Uttar Pradesh , Bangalore , Hyderabad , Baddi , Chennai , Indore , Jaipur , Kerala , Rajasthan , Coimbatore, Gujarat, Kanpur, Punjab, Indore, Barmer, Tamilnadu, Haryana, Bihar etc Aspartame is available @ Best price. Sweetener India is now exclusive strategic sales partner of FREDA Namay Natamycin .
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.
sugar tolerance Instant dry yeast 1.1 Ingredient: Natural yeast, emulsifier 1.2 Feature of Instant Dry Yeast 1.2.1 Color: yellowish 1.2.2 Smell: no unusual smell 1.2.3 Shape: even granular granule (columned, dia. 0.35-0.42mm) 1.2.4 Impurity: no 1.2.5 Max. Moisture (%) 4.09 1.2.6 Fineness (%) 0.14 1.3 Quality:Dry active fast fermentation,the fermention rate are higher than the international standard. 1.4 Packaging: Vacuum bag,5 layer export cartons. 1.5 Competitive Advantages of our product instant dry yeast. 1.5.1 Fast Fermentation 1.5.2 Low Sugar & High Sugar 1.5.3 OEM Available 1.6 Quality Certifications:ISO9001:2000,HALAL,KOSHER 1.7 The spesifications are as below: 5g,10g,15g,70g,75g,80g,90g,100g,125g,400g,450g,500g,5kg,10kg,15kg,20kg/vacummize bag. 1.8 Range of application: 1.8.1 Low sugar instant dry yeast: are applicable for making bread and steamed bread with sugar addition level in the range of 0~7%. Especially suitable for bread making with sugarless or low sugar and high sugar formula. 1.8.2 1.9 Dosage: The dosage in bread is 0.8%~1.0% of flour.Mix dry yeast with flour until smooth, then add water and stir it. For best result, the dough must keep in 30 degrees centigrade.
Margarine (Rework) 97% of fat, yellow colour, not odour, acid number 5,00 mgKOH/g. Around 200 tones
Specification: The advantage of this product is especially the good whipping ability and foam stability. 100 g of powder dissolved in 125 g of water corresponds to aprox. 225g of liquid egg yolk. Keep in the dry and dark place. Shelf life at 2 C: 24 months of in an unopened package. At 20 C: 12 months in an unopened package.
Specification: 100g dissolved in 300g of water corresponds to 400g fresh whole egg (approx. 8 shell-eggs). Keep in the dry and dark place. Shelf life at 2 C: 24 months of in an unopened package. At 20 C: 12 months in an unopened package.
Apple Vinegar - will be packed in various quantity as per the requirements
Brix refratômetro 20°C: 82,92 % Acidez total (acido acético): 1,3 g/Kg ART: 59,16 % Ã�gua â?? Karl Fischer: 1729 % m/m Amido: 1729 mg/kg Cálcio: 121156 mg/kg Cinzas: 9,8 % m/v Cobalto: 3,1 mg/kg Cobre: 3,8 mg/kg Cor: 73852 Ul Dextrana:
Type: mandarin orange whole, mandarin orange broken Brix: 14-17% PH: 3.6-4.0 Shelf life: 3 years Production season: October--February Storage Temperature: In normal temperature / 24 hours stored in the fridge after opening MOQ: 1x20 Delivery: within 20 days after order confirmed Model Grade N.W. D.W. Brix PH Value Pieces Piece weight vacuum 1# L 3000g 1700g 14~17 3.6 �0.1 10~20 5.1~12 13~20 M 3000g 1700g 14~17 3.6 �0.1 21~29 3.4~5 13~20 S 3000g 1700g 14~17 3.6 �0.1 31~38 2.6~3.3 13~20 2# L 850g 480g 14~17 3.2~3.6 10~19 5.1~12 21~27 M 850g 480g 14~17 3.2~3.6 20~29 3.4~5 21~27 4# L 425g 235g 14~17 3.2~3.6 10~19 5.1~12 21~27 M 425g 235g 14~17 3.2~3.6 20~29 3.4~5 21~27 5# 312g 175g 14~17 3.2~4.0 13~20 spec. n.w. d.w. broken rate q'ty / 20'fcl (g/can) (g/can) % carton 312gx24tin (11oz) 312g 175g 5%; 10%; 20%; 100% 2300 425gx24tin (15oz) 425g 240g 5%; 10%; 20%; 100% 1750 850gx12tin (30oz) 850g 480g 5%; 10%; 20%; 100% 1750 3000gx6tin (106oz) 3000g 1700g 5%; 10%; 20%; 100% 1008
