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
Product name: Natrual sclareolide 98% Type:Fragrance & Flavor Packing: 25kg cardboard drum Specification: GC 98% Appearance: White powder Melting point: 120�ºC~124�ºC Storage: Keep dry and cool Detection method: GC Product Introduction: Sclareolide is synthesized from sclareol, with a faint fragrance of cypress, and is used as perfume fixative. Usage: 1. It is mainly used in synthesizing ambroxide and is less used in preparing essence. 2. It is used as a flavoring agent for tobacco. 3. It can improve the sense of food, so it has been widely used as a food additive in the food industry.
Polydextrose powder
FructoOligosaccharides FOS - GoFos
Corn Syrup 55 & High Fructose Corn Syrup 42de Wholesale. 930 BULK 23 PALLETIZE WOOD PALLETS GREAT CONDITION. LOCATION PORTLAND OR. RATE IS NEGOTIABLE.. WE CAN PROVIDE PICTURES & LIVE VIDEO OF THE PRODUCT.. THE PRODUCT IS FDA APPROVED BILL OF SALE UPON REQUEST BOL MANIFEST, SHIPPING INCLUDED ON THE RATE ABOVE ANY QUESTIONS
high quality Bloom 200 220 240 260 280 300 310 320 bovine gelatin powder from beef skin and hides Gelatin (sometimes gelatine/gelatina) is a common gelling agent and thickener that most people are familiar with. It is flavorless, colorless and brittle when dry. In its pure form, gelatin comes either as gelatin sheets, or as powder. Generally, it is made from animal bones, hides and skins.
gelatin with rich experience in supply and trade. It enjoys a high reputation in the market for its high quality.
Sucralose powder or granular
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.
Polydextrose is a kind of soluble dietary fibre. The fibre content is 97%.It is usually used in food and beverage to increase fibre content. Polydextrose is also a kind of low caloric bulking agent in sugar or fat reducing fields.
Molecular Formula C4H4O3 Functions Lubricants Categories Food Additives Usage Industrial Grade Standard Reagent Grade Physical State Powder
Caramel color Brand: jianshi Our caramel color is made from solid glucose and water.It can be used in soybean sauce, sauce products (including fruit sauce), blend flavoring, candies, biscuits, cocoa and chocolate products, cold drinks, carbonated drinks and solid drinks, rice wine, compound wine, aromatized wine, etc.Our caramel offers excellent color, stable ph, and easy coloring. Specification Items Specifications Color and appearance A dark brown, thicken liquid Smell Caramel smell, no off-smell Clarity No suspension and sediment Absorbance , Â (610nm) 0.?0.6 Color ratio, (104Â ebc units) 1?12.1 Ammonia nitrogen*(as nh3), Â % Â
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.
Sweet cream flavour applicable to dairy products, cookies etc.
Liquid shortening
Used for Textile Printing on Fabric . Used as a fastener and thickener for dyes and other chemicals. Used for Food Grade such as Ice creams , Cheese manufacturing Used in Pharmaceuticals. Used in Body Casting and Moulds.
