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White Powder
As the leavening agent, buffering, Sequestrant in Baking, instant noodles, meat processing and quatica products.

White granular
Used to supply mineral nutrition for aquatics, livestock and poultry,especially for hens,ducks. The phosphorus content of MDCP is more than 21% with better biological effects. It can stay in the animal's stomach longer and will be helpful for the absorption of calcium phosphate.

Powder or granular, whith crystal
As dietary, calcium supplement in toothpastes, in prepared breakfast cereals, dog treats, flour, and noodle products.

clorless powder or crystals.
Food grade MCP
As the bulking agent and leavening agent in baked foods and wine making etc.

CMC, in food applications, is a good emulsion stabilizer, thickener, and has excellent freeze, melt stability, can improve product flavor and prolong storage time.


A. Function of CMC in the food industry:

1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.

2. Water retention: CMC is a water binder, helps increase shelf life of food.

3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.

4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.

5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.

6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.

Carrageen an Gum Food Grade

A natural gelling agent derived from seaweed, carrageen binds moisture and improves the texture, viscosity and firmness of a variety of foods. Carrageenans are everywhere.

Organic Non Toxix Food Preservative Product .
Polyphenol Formula:
The general structure of polyphenols consists of multiple phenol rings with hydroxyl groups (-OH) attached. The simplest form of polyphenol is a single phenol ring with one or more hydroxyl groups attached. Polyphenols can be classified into several subclasses, including flavonoids (such as flavonols, flavanols, flavanones, etc.), phenolic acids (such as gallic acid, caffeic acid, etc.), and others.

Food Preservation Benefits of Polyphenols:
Polyphenols Antioxidant Antioxidant activity, extending the shelf life of food products.
Polyphenols Antimicrobial Activity: antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation.
Polyphenols Anti-inflammatory Effects: preserving food quality by reducing inflammation-induced deterioration.

Antioxidant Properties: Polyphenols exhibit strong antioxidant activity, which helps prevent oxidation of food components, thus extending the shelf life of food products.
Antimicrobial Activity: Some polyphenols possess antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation.
Anti-inflammatory Effects: Certain polyphenols have anti-inflammatory properties, which can help in preserving food quality by reducing inflammation-induced deterioration.
Applications in Grape Processing for Wine Making:
Contribution to Wine Flavor and Color: Polyphenols present in grape skins, seeds, and stems contribute to the color, flavor, and mouthfeel of wine. For example, anthocyanins are responsible for red wine color, while tannins contribute to astringency and structure.
Antioxidant Protection: Polyphenols act as natural antioxidants in wine, protecting it from oxidative damage during fermentation, aging, and storage.
Preservation of Wine Quality: The presence of polyphenols in wine helps preserve its quality by inhibiting oxidation and microbial spoilage, thus extending its shelf life.
Improvement of Wine Stability: Polyphenols can enhance the stability of wine by preventing protein haze formation and reducing oxidation-related off-flavors.
In summary, Baba Polyphenols offer various benefits in food preservation, including antioxidant and antimicrobial properties, and they play a crucial role in grape processing for wine making by contributing to flavor, color, antioxidant protection, and overall quality enhancement of the final product.

Ammonium bicarbonate is a white orthorhombic or monoclinic crystal. There is ammonium smell.Soluble in water ,the aqueous solution is alkaline,insoluble

Colour Index No 19140
E Number E 102
FD C No Yellow 5
Food Colour Name Yellow 4
CAS No 1934210
Class Monoazo Pyrazolone
Total Dye Content min 87
Loss on Drying at 135 C Sodium Chloride Sulphates max 13
Water Insoluble Matter max 02
Ether Extracts max 02
Subsidiary Dye max 10
Dyes Intermediates max 05
Unsulphonated Primary Aromatic Amines max 001
Lead Pb ppm max 1000
Arsenic As ppm max 100
Mercury Hg ppm max 100
Chromium Cr ppm max 50
Heavy Metal ppm max 4000
Solubility at Room Temperature
Water gmltr 14000
Glycerine gmltr 15000
Propylene Glycon gmltr 5000
Ethanol 95 gmltr Trace
Stability to
Acids Excellent
Neutral Excellent
Alkaline Better
Baking 205 C 400 F Best
Light Excellent
Heat Best

Chitin

Slightly Yellow Liquid;sulfur like aroma of garlic or onions with not long-lasting and irritating.

Slightly Yellow Liquid;Like Cocoa, hazelnut, popcorn, bread

Slightly Yellow Crystal;It has an aroma of popping corn.

CMC always be used in frozen foods as dispersing agent and excipients, prevent from ice crystals, keep final products' uniformity, enlarge the volume, improve taste; improve taste; adding CMC in baking foods, can enhance toughness, prevent breakage, improve dough surface.

Sodium ACid Pyrophosphate acts as a buffers,chelating agents, stabilizers, emulsifiers,color improves in the food industry.Such as instant noddle cooking aid,ham,sausage, flour modifier,pastry, biscuit leavening agent,hamburger beef poe flavoring,sausagepH adjuster,vegetable color improver,water products,chelating agents for canned foods.

2-hydroxy propionic acid
Applications: Acidification agent for beverages. Preservative and flavoring in dressings and salads. Fermentation and PH regulator in beer, wine and spirits. Antimicrobial agent and shelf life extender in bakery and meat products.
Other products:
Tetrasodium pyrophosphate Food Grade
Calcium Propionate
Phosphoric acid 85%
Sodium Metabisulphite
Soy Protein Isolate

Dextrose Monohydrate is derived from refined corn starch, glucose liquidobtained by liquefaction and saccharification, then gained a watermolecule through refined, concentrated, cooling crystallization.
It is white or colorless crystalline powder; No visible impurities, with amild sweet, pure, no peculiar smell.

Calcium propionate(CAS No.4075-81-4) is a new type of food additive . It is a safe and reliable antifungal agent for food and feed approved by the World Health Organization ( WHO ) and the United Nations Foodand Agriculture Organization ( FAO ) . Calcium propionate has a wide range of antibacterialeffects on molds , yeasts and bacteria . It is harmful , harmless to humans and animals , and has notoxic side effects.
Calcium propionate is easy to be mixed with flourevenly. As a preservative, it can provide necessary calcium for human body andstrengthen food.Calcium propionate is a new food preservative developed in in recent years.Compared with sodium benzoate, it has strongeranti-corrosion ability and is safer.Its preservative and preservation effectmakes it widely used as preservative and preservation of breads, pastries,cakes, fruits and pastries

Calcium lignosulphonate is a kind of natural anionic surface active agent processed with sufurous acid pulping waste through advanced
production technology.It has a strong adhesion,chelation,dispersion effect.
1. In construction industry.calcium lignosulphonate can be used as concrete water reducer,which can improve the workability of
concrete,improve the quality of the project.
2. In the manufacture of refractory bricks,it can be used as dispersant and binder,which can significantly improve the operating
performance,and has good effects of reducing water,strengthening and preventing cracking.
3. In ceramic industyit is used in ceramic products which can reduce the carbon content to increase the green strength and reduce the
amount of plastic clay.
4. In the field of feed,it can be used as feed adhesive to improve the food habitability of livestock and poulty,and the particle strength is good.
5. Others:It can also be used in refining aids,casting.wettable powder processing of pesticides,coal briquetting,mining ,beneficiation of mineral
processing,control of roads, soils ,dust,and granulation of carbon black.

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 C 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
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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.