Soya lecithin liquid commercial grade Analytical data : Acetone insoluble : 50% min. Acid value : between 30 - 50mg koh/g Peroxide value : 5% max. Hexane insoluble : 3% max. Micro biological : Total plate count : 5000/g max. Total enterobacteriaceae : absent/g Coliform : absent/g E.Coli : absent/g Yeast : 10/g max Moulds : 10/g max Salmonella : neg./25g Physicochemical :: Viscosity 4 – 18pa.S (at 25 c) Color Gardner scale 16 max. Moisture 2 % max. Gmo content : Negative Soya lecithin powder food grade Analytical data : Peroxide value : 5 meq. Max Acetone insoluble : 95% min. Total ash : 12% max. Hexane insoluble : 0.3% max. Acid value : 35 mg koh/gm Ph : 6-7 Micro biological : Total plate count : 500 cfu/g max. Coliform : absent/g Salmonella : negative/ 25g Yeast/moulds : 40 cfu/g max. E.Coli : absent/g Physicochemical : Bulk density : 0.55 -0.65g/cc without anti lumping agent Particle size : 100% pass 60 meshes Moisture : 1% max. Gmo content : Negative Soya lecithin liquid food grade Analytical data : Acid value : 30mg koh/g max. Acetone insoluble : 62% min. Peroxide value : 5% max. Hexane insoluble : 0.3% Micro biological : Total plate count : 5000/g max. Coliform : absent/g Salmonella : neg./25g E.Coli : absent/g Physicochemical : Moisture : 1 % max. Viscosity : 6.5 – 12pa.S (at 25 c) Color Gardner scale : 14 max. Gmo content : Negative Features : Tested for quality Free from harmful chemicals Unadulterated Tamperproof packaging Packaging materials : Hdpe drums Ms steel drums Packs available : 50 kgs 215 kgs 240 kgs 200 kgs 230 kgs Packaging materials : Hdpe drums Ms steel drums Packs available : 50 kgs 215 kgs 240 kgs 200 kgs 230 kgs
Glucono-|;-lactone(GDL) USP26 FCCIV can be used as protein coagulant, sour agent, leavening agent, preservative and used in the production of cosmetic and toothpaste. It is white crystal or crystalline powder, breaks down at about 153; easily soluble in water, slightly soluble in ethyl alcohol, insoluble in ethyl ether. Use: Raw material for flavoring agent, tofu coagulant, PH reducing agent, and leavening agent. I. Tofu coagulant Tofu produced by GDL is white and tender, no bitter taste, no protein loss. II. Gelling agent for dairy products Mainly used in the production of yogurt or cheese. III. Quality improver GDL can be used in pork luncheon meat and canned pork, to improve the effect of colorant. IV. acidifying agent GDL can be used in fruit syrup or jelly with flavors as vanilla extract, chocolate, banana, etc. In addition, GDL can be used dairy products as chelating agent, used in beer industry, etc. 25kg woven paper bag
Product features:it has the significantly increasing reinforcement toughening effect, make our products long cooking is not easy to paste soup, not easy broken, resilience, can greatly improve the grade of pasta, it also can increase the rate of production and extremely improve the taste. Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add. Package:25kg/Bag,5kg*5Bag/Box Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight. Product warranty: 12 months under the prescribed conditions. 25kg/Bag,5kg*5Bag/Box
Product features:This product has a high raising power,and makes flour products soft and leavened. It makes products evenly release gas,and makes the organizational structure even. It has the features such as raising power quickly,delivering gas quickly,working well,small dosage,etc.And it makes the products bulk ,crisp ,soft ,tasty and refreshing. Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add. Package:25kg/Bag,5kg*5Bag/Box Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight. Product warranty: 12 months under the prescribed conditions. 25kg/Bag,5kg*5Bag/Box
Dosage: the recommended dosage is 0.3~0.4 persent of the final product. Product features: increases resilience and crispy of the product, makes the products cut into slices easily. Package: 25 kg/Bag Storage: sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight. Product warranty: 12 months under the prescribed conditions. 25 kg/Bag
Product features:it has the significantly increasing reinforcement toughening effect, make our products long cooking is not easy to paste soup, not easy broken, resilience, can greatly improve the grade of pasta, it also can increase the rate of production and extremely improve the taste. And it makes noodles better storage characters. Recommended dosage:100~200g/100kg flour powder,according to the type of products and flour quality needed to add. Package:25kg/Bag,5kg*5Bag/Box Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight. Product warranty: 12 months under the prescribed conditions. 25kg/Bag,5kg*5Bag/Box
Product features: make noodles form a better structure, increase the elasticity of the noodles prominently ,make noodles not easy broken,increase the dehydrate time of noodles.make noodles easy to well-done and a good color,make it not easy to paste soup and keep a good taste.Save oil and decrease the cost,and put off oil and fat¡¡¥s rancidity Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add. Package:25kg/Bag,5kg*5Bag/Box Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight. Product warranty: 12 months under the prescribed conditions. 25kg/Bag,5kg*5Bag/Box
Balsamic vinegar condensed with natural fruit flavors. To be infused with natural spring water 1 part to 3. For digestion and health qualities. 500ml glass frosted bottles 12 per ctn
Compiled with FCC codex Moisture: 12% Max. Protein: 5% Max. Viscosity: BV103B (COLD) 15â??: 4500 CPS Min. 2 Hrs: 5500 CPS Min. 24 Hrs: 90% of 2 Hrs. Viscosity:BV104B(HOT) 6000: CPS Min. pH: 5.2 to 7.0 Mesh: +40: NIL -100: 97% Min -200: 80% Min Colour: Red: 86 Min Blue: 62 Min Green: 80 Min. Micro Counts: SPC: 5000/gm Max. Mold: 200/gm Max. Yeast: 100/gm Max. Coliform: ABSENT Salmonella: ABSENT Packing 55.12 Lb Bag, 40 Bags per pallet
Guar Gum Powder Specifications: PROPERTIES VALUES & LIMITS Product Name: Guar Gum Powder Moisture: 12% Max Gum Content: 80% Min Protein: 5% Max Acid Insoluble Residue: 3% Max Packaging Details: TYPES OF BAGS QUANTITY PP Bag 25 / 50 KG in New PP Bag - As Per Customer Requirement Container Capacity: TYPE OF CONTAINER QUANTITY 20' FT Container 22-23 Metric Tons 40' FT Container - Guar Gum Powder Benefits and Uses: Adding it to the dough increases yield, gives better/softer texture, improves handling and increases shelf life. Its ability to act as a thickener proves useful as a process aid during pet food production. In meat products, it acts as a lubricant and also prevents loss of weight during storage by binding moisture. It is used as a wet end additive in the papermaking process. It improves sheet formation and physical properties. It thickens creams and lotions. It acts as a stabilizer and is used to control water flow and the flow of drilling mud. It is useful to stabilize ice creams especially in short time, high temperature processes preventing any variation in viscosity.
Gum Arabic Acacia Gum Potential Functions: Beverages Cosmetics & Pharmaceuticals Food Industrial & General Pet Foods Potential Functions: Emulsifier Stabilizer Thickener Potential Applications: Adhesives Dressings & Sauces Preserves Bakery Non-Alcoholic Drinks Protein Drinks Cleaning Chemicals Paints Skin Care Confectionary Personal Care Dairy Pet Food
Vinegar Powder
Organic Accacia Arabic Gum. Readily available for shipment. Country of Origin : Republic of Chad Prices can vary based on quantity requested.
Gum Arabic, also known as acacia gum, is a natural plant-derived substance obtained from the sap of Acacia trees, primarily Acacia senegal and Acacia seyal. This water-soluble sap is dried to form a hard, brittle, and odourless substance, which is then processed into a powder or used in its gum form. Gum Arabic has various applications, including as a thickening agent, stabilizer, and emulsifier in the food industry. It is also employed in pharmaceuticals, textiles, printing, and cosmetics due to its adhesive and binding properties. Additionally, gum Arabic is utilized in traditional medicine for its potential health benefits.
Product Description 100% Pure Natural Food Additive Soy Lecithin Powder for Health Care Products Soybean Lecithin is a natural emulsifier obtained from the crushing of soybeans composed of a complex mixture of different continents. It can be used in the bio-chemical studies, also to make emulsifying agent, lubricant and as the source for phosphate and essential fatty Acids etc. Such as Bakery foods, biscuits, ice-cone, cheese, dairy products, confectionary, instant foods, beverage, margarine; animal feed, Aqua feed: leather fat liquor, paint & coating, explosive, ink, fertilizer, cosmetic and so on.
Modified Lecithin What is Soy Lecithin Modified Modified Soya Lecithin" which is acylated and hydroxylated and other methods modified. The modified product has good oil-in-water (O/W) or Oil-in-Water (W/O) properties and can be quickly dispersed in water to form a stable emulsion. Modified Soy Lecithin is mainly used in industries such as feed additives, leather processing, etc. Applications As an additive of animal feed, this product is the latest substitute of concentrated lecithin and can be absorbed by the body more easily and meanwhile promote the absorption of other hydrosoluble nutrients. After mixed in the animal feed, the product will get an appearance of light color and facility the operation thanks to good fluidity; particularly in the liquid material preparation, the operation will take less time and the product will achieve good effect. It serves as the emulsifier of leather greasing agent and can enhance the degree of cross-linking of bond, with stronger bipolarity than concentrated lecithin. It can be widely applied in water-based printing ink, paper, wood board, film production, etc. feiyuml(at)163.com
DESCRIPTION: Liquid soybean lecithin is a natural emulsifier obtained from the crushing of soybeans.The product is a mixture of phospholipids and soybean oil. APPLICATION: It is used in the food industries as a natural emulsifier and stabilizing agent. ADVANTAGES: Liquid soybean lecithin usage advantages are the following: �· natural emulsifier. �· cost/benefit relationship compared to other emulsifiers. �· standardized product. �· medium viscosity. �· light colour SPECIFICATIONS: PACKAGING: Fixed lid drums - net weight 200 kg. Other packages may be available upon request. STORAGE: Cool and dry place. SHELF-LIFE: 2 years from the manufacturing date specified on the package.
Baking Powder
Introduce of Soybean Lecithin Soybean Lecithin is a natural emulsifier obtained from soybeans . It can be used in the bio-chemical studies, also to make emulsifying agent, lubricant and as the source for phosphate and essential fatty Acids etc. Such as Bakery foods, biscuits, ice-cone, cheese, dairy products, confectionary, instant foods, beverage, margarine; animal feed, Aqua feed: leather fat liquor, paint & coating, explosive, ink, fertilizer, cosmetic and so on. Specification of Soybean Lecithin Inspection Standard BP, USP, FCC Components: Guaranteed Analysis: Appearance Brown fluid soy lecithin Acetone-Insoluble Matter 60% min Ether-Insoluble Matter 0.8%Max Water 1.0%Max Acid Value 30mgKOH/g Max Color, Gardner 14 Max Viscosity, Brookfield @ 25C 12,000 cps maximum As 0.1 mg/kg Max Heavy metal (Pb) 1.5 mg/kg Max Packing of Soybean Lecithin 1.200kg/drum 2.design as customer requirement Services we can provide: 1. We can provide mixed containers with different mixed items in one container. 2. We will control the quality, and offer free samples for test before shipment. After shipment, we will keep the samples for 3 years. 3. We can arrange shipment promptly with professional documents. 4. We can make the packages as you request, and send you photos before shipment.
Application: Chocolate is a product obtained by grinding roasted cocoa beans and contains approximately equal quantities of fat and solid material very finely dispersed in the fat phase. Lecithin is one of the most effective natural dispersing agents and it has been used in all chocolate productions for many years. The addition of lecithin during the â??finishingâ?? step of chocolate production allows the adjustment of the two main rheological parameters, viscosity and yield value. The same effect can be obtained by using cocoa butter, but due to the high cost of this component it is very important to employ the proper quality and quantity of lecithin. The reduction of the surface tension of the fat and the decrease of the energy between the different solid particles of the chocolate improve the flow properties of the mass. Apparence: Transparent tawny viscous liquid, Brown fluid soy lecithin. It has good solubility, soluble in water and oil . Packing: 20 kg/plastic drum,200 kg/iron drum or according to customer special need.
