Test Description Specification Limits Typical Values Appearance Transparent liquid Pass Assay 99.5% minimum 99.89% Color (APHA) 10 maximum 5 Density 1.030-1.040 g/ml 1.036 Moisture 0.2% maximum 0.09% Boiling point 188 187.0 ¨C 188.9.
Soya lecithin.
Vital wheat gluten-CAS-No.8002-80-0 is also called active gluten powder, wheat gluten, from wheat (flour) in the natural protein extracted from a variety of amino acid composition, protein content as high as 75% to 85% , contains 15 kinds of amino acids the human body must. Vital wheat gluten-CAS-No.8002-80-0 is a good dough conditioner, is widely used in bread, noodles, instant noodles production, and meat products can also be used as a water retention agent, but also high-grade fish feed the basic raw material. It is to increase the protein content of plant foods effective way. 25kg/bag.
Insoluble Saccharin Chemical name: Insoluble Saccharin (O-Benzoic Sulfimide) Molecular formula: C7H5O3NS Molecular Weight: 183.13 Standard: BP2000/USP25,EP2003 Index of technology: Appearance:white crystal powder Purity:98.5% min. Moisture: 0.5%,1%,15% Ammonium:0.0025% max. Heavy metal:0.001% max. Arsenous salt:0.0002% max. Usages and packages: The product is mainly used to produce sodium saccharin, pesticide etc.Packages are general plastic woven bags of 25kg/bag, 50kg/bag or according to the requirements of different customers. 25kg/bag.
Chemical name: Cyclohexanol Sodium Molecular formula: C6H12O3NSNa Molecular weight: 201.22 Cas No:68476-78-8 Specification: CP95 and NF13 Appearance: White crystalline power or crystals Purity %: 99.5-101.0 PH value (100g/L): 5.5-7.5 Sulfate Content%: 0.10 Arsenic As:%: 0.0003 Heavy metals(pb) %: 0.001 Transparency(100g/L) %: 99 Cyclohexylamine %: 0.0025 Dicyclohexylamine %: 0.0001 Sulfamic acid %: 0.10 Absorbance(100g/L) %: 0.10 Loss on drying %: 1(CP95), 15.5(NF13) Properties: 1. High sweetness, 50 times of normal sugar 2. Taste sweet,no bitter feeling 3. Harmless to health 4. Physically stable,resistent to heat,acid and alkaline 5. Easy of storage,do not absorb water from air,does not ferment. Usage: 1. For food production industry, for example, soft drink, liquor, can act as sugar replacement. 2. For daily living commodity as cosmetics, teeth paste,etc 3. Home cooking 4. Sugar replacement for diabetic patients 5. Packed in bags which are widely used in hotel,restaurant and travelling 6. Additives for some medicine. Dosage: 1. 50 times of sugar when used alone 2. 80 times sweetness than sugar when mixed with sugar 3. 100 times sweetness than sugar when mixed with sugar,0.3% of citric acid. 25kg/bag.
We are leading supplier & exporter of a wide array of plastic stirrers, that exactly match the expectation of our clients with a précised diameter, our range of plastic stirrer is known for zero length variation. We offered plastic stirrers in different colors, sizes and thickness & it is made using high quality raw material. Our product range includes: 1) Plastic coffee stirrer 2) Plastic tea stirrer.
No. Specifications Industrial Grade 1 P4 content % 98.5 2 Yellow phosphorus % 0.005 3 Free Acid % 0.5 4 Moisture % 0.25 5 Fineness (60-mesh) % 70.0 6 Super fineness (100-mesh) % 90.0 7 Super fineness (120-mesh) % 90.0 8 Super fineness (150-mesh) % 80.0 9 Super fineness (200-mesh) % 95.0. 35kgs/drum or 1.6mt/ibc drum.
Aspartame is a new-style intense sweeteners of amino acid.
CAS: 621-82-9 Molecular formula: C9H8O2 Molecular weight: 148.16 Appearance: White to light yellow crystal powder Fragrance: Unique scent Purity: 99% Melting point: 132.5-134.5 Heavy metals: 10ppm Residue on ignition: 0.1% Usage: The main use of cinnamic acid is in the manufacture of the methyl, ethyl, and benzyl esters for the perfume industry. Ethyl ester used in glass prisms, lenses. Some esters, such as chaulmoogryl and other derivatives, are used in medicine. Packing: 25kg/plastic bag.
Food grade 80 and 200mesh, industrial grade. 25kg/barrel.
Meat flavor.
Ponceau 4r - Food Colours CI Number: Food Red 7 Commercial Name:Ponceau 4R Fastening Properties: End use food, beverages, confectories and drugs aluminium lake.
Ascorbic acid. 25KGS/Carton.
Natamycin (Pimaricin) is an antimyotic product which have broad and effective power. It is reliable in application and safe to human body. Natamycin has no effect on bacteria,so it does not prevent in the natural maturing process of food. It has been globally used in cheese, juice, fresh Ham, wine and meat industry. Registered Index: CAS 7681-93-8, INS 235, EEC.235 Structural Formula: Molecular formular: C33H47NO13 Molecular weight:665.75 USP 30 Items specifications of quality Appearance White to yellow crystalline powder Content Natamycin 50% 95% Moisture 6.0-9.0% pH 5.0-7.5 Ash 0.5% Solution Color 0.07 Total plate counts Absent Total heavy metals(as Pb) 10 ppm Pb 3 ppm As 1 ppm Hg 1 ppm Toxicity: 1. ADI 00.3mg/kg (FAO/WHO, 1994) 2. Safe to apply on food (FDA, ¡ì172.155, 1994 3. LD50 2.73g/kg (experiment with matured male mouse) Usage: Spraying on the surface of cheese, meat food, meat soup, ham, Guangdong flavor moon cakes, fresh juice, easily-moulded food and food processing devices to inhibit the growth of mould and yeast. 1. Cheese: Inhibit the growing of adverse mould and promote the growing and metabolization of functioning fungus. 2. Meat: Spraying the mixed suspension fluid on the surface of meat to effectively avoid the moulding, especially to dried sausage. 3. Baked food: Spraying on the surface of moon cakes, pastries and bread to effectively avoid moulding, extend their shelf-life and maintain the original taste of food. Particularly for Guangdong-flavor moon cake, the egg yellow filling shall be digged into the liquid for about 2 mininutes. 4. Drinks: Adding some Natamycin drops to fruit juice can kill the mould and yeast it contained without influencing the original taste of juice and effectively avoid juice from getting sour. The shelf life of juice can be extended. Several to dozens of ppms can achieve an ideal effect. 5. Fruit: Spraying on the surface of apples, pears, oranges, strawberry, cherry and chestnut to prevent quality deterioration. 6. Miscellaneous: Prevent molding of jam, jelly, marinated food, fish, chicken, man-made butter. 0.1kg, 0.5kg, 5kg, 10kg, 20kg, or on customers demand.
Nisin (also known as Streptococcus lactic peptide) is a polypeptide, with 34 amino acid residues widely used as a food preservative. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food. It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food. Character: Nisin is Grayish white or yellowish powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0, 121 and 15 min in pH=3.0, 121 . But at the high pH, the stability of activity can be greatly affected. Molecular Formula: C143H228N42O37S7 Molecular Weight: 3348 ITEMS SPECIFICATIONS OF QUALITY Appearance Grayish white or yellowish powder Content (IU/mg): 1000 Moisture Content: 3% pH of 10% Aqueous Solution 3.10-3.60 Pb 1mg/kg As 1mg/kg Sodium Chloride : 50% Hydrous Potency : 1 10 6 IU/g Microbiological Count 10cfu/g E.Coli in 25gAbsent Salmonella in 25g Absent Amount for Application: GB 2760-90; FAO/WHO, 1984; FDA 184.1; E234 EINECS215-807-5 Toxicity: GRAS(FDA 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994) Usage: 1.Fresh milk and dairy products: Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk, no salt butter, degrease milk and flavored milk, it can extend the shelf life to six weeks even at 45 . 2.Liquid egg and egg products: Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month. 3.Salad and sauce: Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg. 4.Canned foods: Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 . 5.Cured meat/sea foods The shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the products or add nisin into products with the dosage of 0.1-0.2g/kg. 6.Canned soup/juice and drink Adding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores. 0.1kg, 0.5kg, 5kg, 10kg, 20kg, or on customers demand.
Introduction: A-Polylysine, a kind of peptide with a linkage between a£carboxyl group and examine group, is a natural substance from microbial metabolism. It has lots of advantages over traditional preservatives, such as high safety good heat tolerance and solubility in water and extensive antimicrobial against Gram+, Gram- bacteria and fungi. Now it has been applied extensively in food and pharmaceutical industry for the wide range of antimicrobial spectrum. Physical properties: A-Polylysine is the polymer of L-lysine. It is slightly bitter, hygroscopic, light yellow power. It is soluble in water, slightly soluble in ethanol. The 30-unit homopolymer has a molecular weight of 4700 and an empirical formula of C180H362N60O31. It is still stable when heated (12020min or 100,30min). It inhibits the thermophilics. So it is also applied to high temperature process. The activity of A-Polylysine decreases at the presence of acidic polysaccharide, chloride, phosphate, and Cu2+ while its activity increases with presence of hydrochloric acid, citric acid, malic acid, glycine and glyceride. Safety: A-Polylysine is recognized as a very safe substance in the scientific community. A-Polylysine was generally recognized as safe as food preservative by FDA in October, 2003.It had been approved by FDA for use as an antimicrobial agent in cooked rice or sushi rice at levels up to 50 milligrams per kilogram (mg/kg) of rice. The results of an acute toxicity study and bacterial assays for mutagenicity shows that A-Polylysine was non-toxic and there was no evidence for mutagenic activity of A-Polylysine. So A-Polylysine is absolutely safe to be used as food preservative. Quality Standard: FAO/WHO 1992 1. Content 95 2. Loss on drying 1053h 20 3. Heavy metalCalculated as Pb 20ppm 4. Loss on ignition 1% Application: A-Polylysine has already been used generally as a food additive recognized its safety and advantage in Japan and Republic of Korea. Moreover, A-Polylysine is acknowledged as a world standard food additive by this recognition of A-Polylysine as a GRAS material of FDA in US. A-Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. By such excellent properties as various antibacterial properties and properties not to destroy flavor, polylysine has been used mainly as what improves in keeping quality of food and applied to a box lunch and prepared foodstuffs in a convenience store or the like. It can be used in rice, noodles, cakes, snacks, and ice creams, salad, canned foods and meat products. In addition, A-polylysine is used in SAP to produce sanitation products, such as sanitation napkin and diapers because of its good absorption of liquid. It can also be used as a carrier for pharmaceutical molecules. Moreover, even in a field other than food, taking advantages of characteristics of polylysine, the application to fiber, processed goods, and cosmetics as an antibacterial agent excellent in kitchen and bath room application has also been developed. Storage: Be laid in dry, shady and cool place with sealed packing. 0.5kg, 1kg,5kg or packed to customers requirements.
We are professional manufacturer and exporters of Calcium Sulphate series in China, located in the middle of China.
We are professional manufacturer and exporters of calcium sulphate series in china, located in the middle of china.
The product has been designated by the state included in the food additives on the fortified soy sauce, salt, flour fortification, infant milk powder, dairy products, health products, biscuits and fortified foods in various applications, are domestic and foreign iron agent specified in the product . 25kg per bag.
The soy sauce powder retains the aroma which ordinary fermented soy sauce owns, and overcomes the burned taste and oxidation taste of order nary soy sauce, has a good re-hydration quality and tempting taste. It is easy to preserve and transport. Character Index In powder or loosely bulk state, with even yellowish-brown color, has the unique salty sauce taste which soy sauce has, and has no rare delicacy and impurities. Sanitary index Total bacterial/g í_10000 coli form/0.1kg í_30 Pathogenic bacteria (as intestinal bacteria) not detected Physical and chemical indices Moisture (%) í_ 6.0 Sodium chloride (%) í_ 45 Total nitrogen (%) í¦ 2.5 Amino acid N (%) í¦ 1.5 Arsenic (As) mg / kg í_ 1.0 Lead (Pb) mg / kg í_ 2.0. Application in the industrial production of food: With rich spiced aroma and tempting flavor, and also with a good flavor enhance effect and excellent re-hydration quality, soy sauce powder has be used in all aspects of food processing. We are a company specialized in manufacturing seasoning for different usage. We can make seasoning of different usage. If you have some needs, please contact with us. And if possible, welcome to visit our company and factory. Double packing, the outer is thin film woven sacks; the inner is non-toxic plastic bag.
