Distilled monoglyceride (DMG) is a food additive that is derived from natural sources, typically vegetable oils. It is a mixture of monoesters and diesters of glycerol, where the majority of the esters are monoglycerides. DMG is widely used in the food industry for its emulsifying and stabilizing properties. It functions as a food emulsifier, enabling the homogeneous blending of water and oil-based ingredients in various food products. This makes DMG a valuable ingredient in the production of baked goods, margarine, ice cream, confectionery, and other processed foods. In baked goods, DMG helps to improve dough elasticity, texture, and shelf life. It also enhances the stability and texture of ice creams by preventing the formation of ice crystals and improving creaminess. Additionally, DMG can act as a preservative and enhance the volume and texture of whipped toppings and creams. Its versatility and functionality make distilled monoglyceride a popular choice in the food industry, contributing to the quality and appeal of numerous food products.
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.
Specifications: Ingredients: 80% jelly, 20% syrup or as buyers require Sugar: 10.3 %. Water: 8.7 % PH: 3.0 - 3.8. Size: 3mm, 5mm; 6mm, 8mm, 10mm, 12mm Brix: Light syrup; Heavy syrup or raw jelly . Expiry Date: 1 years from the production date.
Property: Plant Source: Rhodoyeast/salina salina/palm fruit oil Appearance: Purple-red to red crystalline powder Stability: Goog light and heat stability, sable at PH 3.0-10.0. Solubility: Soluble in dichloromethane, chloroform, carbon disulfide and other organic solvent. Specification: 1% â?? 10% water dispersible powder; 1% â?? 5% water dispersible lotion products; 1% â?? 30% oil suspension. Shelf Life: 12Months Storage Condition : Store sealed in a cool, dry place away from light. Uses Used in Baked foods, beverages, energy drinks, baking powder, compound seasonings, confectionery, flour products, frozen drinks, cheese, dairy products, margarine, jam, cooked meat products, egg products, jelly, puffered food and other fields.
Gelatin Application Food grade Gelatin: 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. Certificates: FDA,DMF,NSF-GMP, FSSC22000, ISO14001
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 !
Maltodextrin (organic, conventional), Tapioca Syrup (organic, conventional), Rice syrup, Corn Syrup, Rice protein, Rice/Waxy Rice Starch, Rice/Waxy Rice Flour, Pregel (Rice/ Tapioca), Modified Starch
We are a leading manufacturer & wholesale supplier of the best quality Fish Collagen Peptide and Fish Gelatin extracted from fish scales by using more advanced techniques & facilities. We have certifications from the Manufacturing unit like USFDA, EU-approved, OU Kosher, HALAL, SGS FSSC 22000, SGS GMP, SGS ISO 9001, SGS ISO 22000, etc, Also the COA from the current batch. Our Fish Collagen Peptide is a very low molecular weight of 300 DA which increases the bioavailability of this unique product. Our Fish Collagen Peptide is Odourless and Tasteless with 100 % solubility in water. Fish Collagen Peptide contains the maximum protein % in comparison to others. The presence of all Amino Acid profiles with a Maximum % makes it more valuable to quality. We are using only pure & natural raw material from Fish Scale, which makes our Fish Collagen Peptide disease free. We are not using other sources of raw materials just as fish skin, bone, porcine, etc. because these sources are not as per standard to make effective and high-quality products.
Being famous for Gelatin is a key ingredient to dessert jelly, which gives the popular dish its jellyness. Gelatin is great for boosting flavors and melting them deliciously in the mouth (which is one of the reasons why its such a popular ingredient in the food industry). In our factory ,we manufacture gelatin in two forms, which you may have noticed Powdered&Sheet (or leaf). Jelly Strength Bloom.g 220 Viscosity mpa.s 3 Transparency 65nm Wavelength 90% Ash ash 2 Moisture Content moisture content 12%
1: Gelatin 80-280Bloom. 2: Light yellow granular or powder 3: Odor normal, taste normal, no black particle 4: High viscosity for producing hard capsule 5: Meet FDA, ISO, HACCP, HALAL, KOSHER and ICQ etc. 6: 6-60mesh
We a professional Instant Dry Yeast manufacturer .we supply Low sugar and High sugar (Sugar-tolerant) Yeast to worldwide. We are prond of offering High Quality Instant Dry Yeast to worldwide. Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting. Our High sugar Yeast(Sugar-tolerant type) has been shipped to
We are a leading Yeast manufacturer and exporter . We are prond of offering High Quality Instant Dry Yeast to worldwide. Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting. Our low sugar Yeast has been shipped to
Our Dry Yeast featured with Rapid Fermenting , pure natural and high nutrition make the bread soft and good taste. It doesn't contain any preservative,artificial flavors or pigments,which doesn't need any rehydration step before the dough preparation.just mix with flour directly is ok,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc. Ingredients: Natural Yeast, Sorbitan monostearate(E 491), Vitamin B Application: Suitable for dough with the sugar contents ranging from 0-7%. Dosage: 0.8-1.2% of the flour Usage: Dissolve in water and mix with flour and other ingredients well-proportioned, and then add in water and stir. Note: Avoid directly mixing the yeast with oil, salt, and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28 Storage/Shelf life: Store in dry and cool places for two years. Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000
Fructose contributes many useful physical and functional attributes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point depression, and osmotic stability.
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.
Rosehip: AZS 106-2003 Composition of nectar: rosehip juice, sugar syrup. Nutritional value per 100g: carbohydrates - 11g, vitamins: beta carotene - 0.5mg, C-0.15mg. Calorie-44kcal. Storage: temperature 0-25 C, relative humidity no more than 75%. Avoid direct sunlight. 0.15% natural precipitation is allowed. 16 Bx Sterilized. Shelf life: 2 years after date of issue.
overview Maltodextrin, (also known as water-soluble dextrin or enzymatic dextrin),made from corn starch by partial hydrolysis,is a product of polysaccharide classified by DE from 5 to 20.The higher the DE value,the shorter the glucose chain,the higher the sweetness,the higher the solubility,and the lower heat resistance.It is easily digestible and being absorbed as rapidly as glucose.It is commonly used as a food additive for the production of soft drinks and candy.It can also be found as an ingredient in a variety of other processed foods. It can be used as spary drying aid,bulking agent,texture provider,tablet excipient,film former,sport beverage,parenteral and enteral products. Applications: �·pasta,cooked cereals and rice �·meat substitutes �·baked foods �·salad dressings �·frozen meals �·soups �·sugars and sweets �·energy sports drinks SHANGHAI UNITEBIZ INTERNATIONAL TRADE CO.,LTD.(SUIT for short),focusing on Natural solutions,use the broad business networks,both within China and overseas,to conduct importing and exporting,and be dedicated to offer a variety of premium goods and services to each partner. SUIT insists on Innovation and Realism firmly,develops a diverse range of business activities with integrity and fairness,promotes the brand operations actively and builds the value chain on natural solutions unswervingly.So far,SUIT has 3 business groups including Bulk materials,Food&Beverage,Agency services. SUIT,your faithful partner on natural solutions!
Product Name: COMPRESSED NATA DE COCO Type: Jelly & Pudding Compressed ratio: 1:6, 1:8, 1:10 Size: 3x3x3mm, 5x5x5mm, 8x8x8mm, 10x10x10mm, 15x15x15mm Material: 100% Fresh Coco Water MOQ: 1 ton Packing: 1kg, 2kgs, 5kgs, 10kgs/ bag , 10kgs/ carton Instruction for use: for Food & Beverage Quality: EXPORT
