Succinylated Monoglycerides
Characters:
White powder, insoluble in cold water, can be dispersed in hot water and hot grease. We usually called succinylated monoglycerides as SMG, and its E code is E472G, CAS NO.; 977009-45-2.
Chemical structure:
Applications:
Have the function of emulsification, dispersion, chelation and control fat precipitation.
Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability.
Used in shortening, whipped cream, have the funtion of emulsion stability system.
Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread .
The use of methods and the use of:
The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg.
Technica indexï¼?
Acid value (Calculated by KOH)/ (mg/g) 70-120
Hydroxide value(Calculated by KOH)/ (mg/g) 138-152
Iodine value (Calculated by I ) / (g/100g) â?¤3
Combinatived Succinic acid w/% â?¥14.8
Dissociative Succinic acid w/% â?¤3
Pb / (mg/kg) â?¤2
Packaging:
Aluminium foil bag vacuum packing with nitrogen inside.
Net weight:20KG/CTN(5KG*4).
Storage and 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.
Food emulsifier and preservative Octyl and Decyl Glycerateï¼?ODOï¼?
Characters
Colorless or straw yellow transparent liquid, low viscosity, odorless, can be dissolved in grease, oxidant, Vitamin and kinds of organic solvents, It is a non-ionic emulsifier, HLB value is 1-2. Many people call Octyl and decyl Glycerate as ODO, or MTC, CAS NO. 65381-09-1.
Chemical Structure:
Usage
It has the good emulsification, lubrication, extending and bear high temperature feature, it is little effect for viscosity with long time boil and fried, it is hard to oxidate.
1. To be used in Cocoa product, chocolate and candy, avoid to frost over, improve the tasting and luster, increase the pliability
2. Be used in dairy product, cool drinks, soy milk and beverage, it is to be absorbed easily, metabolism fast, provide energy rapid, and non-accumulation of fat
3. To be used in ice cream and hydrogenation vegetable oil, and make component blend equality, make the taste delicate
Technical indexï¼?QB2396-1998ï¼?
Acid valueï¼?mgKOH/gï¼? â?¤0.5
Saponification valueï¼?mgKOH/gï¼? 325-360
Iodine valueï¼?g/100gï¼? â?¤1.0
Heavy metalï¼?Calculated by Pbï¼?% â?¤0.001
Arsenicï¼?Calculated by Asï¼?% â?¤0.0002
Packaging
Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
Storage and transportation:
Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
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. E code is E472e, INS code is 472e, we usually call it as DATEM , or DATA ESTER. PH value is about 4.
chemical structure:
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 60â?? 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/%) â?¤2.0
Ignition residue (W/%) â?¤0.5
Pb/(mg/kg) â?¤2
Packagingï¼?
Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5 KG *5)
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.
Halal product Distilled Monoglyceride(DMG)
Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. CAS NO.: 123-94-4, E code is E471, usually called distilled monoglyceride as DMG, or Glycerol monostearate90.
Chemical structure:
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Usage:
(1) It can be directly mixed well with flour for use.Â
(2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index(Refer to GB15612-1995) :
Item Specification
Total Monoglyceride content % â?¥90.0
Free acid(Calculated by stearic acid) % â?¤2.5
Iodine value â?¤4.0
Melting Point (â??) 60.0-70.0
Arsenic (Calculated by As)% â?¤0.0001
Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005
Packagingï¼?
Package in craft paper bags with moisture proof inside, Net weight: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 24 months.
Propylene glycol monostearate(PGMS)
Characters:
White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Usually called Propylene glycol monostearate as PGMS, E code is E477, CAS NO.: 1323-39-3.
Chemical Structure
Applications:
Has excellent foam performance, good oil-soluble emulsifier.
Used in pastry margarine, prevent the bread and confect aging, improve its processing performance.
Uesd in ice cream, increase dilatability and shape preserving.
Used in margarine to improve whipping, and to prevent the oil-water separate.
Used for cakes, fried snack foods, complex sauce.
Operation method and dosage:
The max dosage for fat,oil and emulsified fat products is 10.0g/Kg, The max dosage for milk,dairy products and frozen drink is 5.0g/Kg, The max dosage for cake and fried foods is 2.0g/Kg,
Technical index
Acid value(Calculated by KOH)/ (mg/g) â?¤4.0
Iodine value(g/100g) â?¤3.0
Free Propylene glycol w/% â?¤1.5
Hydroxide value(Calculated by KOH) / (mg/g) â?¥65
Saponification value(Calculated by KOH) / (mg/g) 150-190
Soap(Calculated by Potassium stearate) w/% â?¤7.0
Total mono ester content w/% â?¥ 40
Ignition residue w/% â?¤ 0.5
Pb / (mg/kg) â?¤ 2
Packaging:
Aluminium foil bag vacuum packing with nitrogen inside.
Net weight: 25kg/carton(5kg/bag*5)
Storage and 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.
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Halal and Kosher food emulsifier 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. Usually called Calcium stearoyl lactylate as CSL , CAS NO.: 5793-94-2, E code is E482.
Chemical Structure:
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.Â
(2) Put this product into warm water at about 60â?? 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 / ï¼?mg/kgï¼? â?¤ 2
Packagingï¼?
Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) 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.
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 8.3. CAS NO.: 25383-99-7, usually called sodium stearoyl lactylate as SSL , E code is E481.
Chemical Structure:
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.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and prolong the preservation time.
(5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.
(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.Â
(2) Put this product into warm water at about 60â?? 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) 60- 80
Ester value (Calculated by KOH) / (mg/g) 120- 190
Total lactic acid (W/%) 23.0-40.0
Sodium content(W/ %) 3.5- 5.0
Pb(mg/kg) â?¤2
Packagingï¼?
Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) 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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Liquid food emulsifier Glycerol Monocaprylate (GMC)
Characters
Straw yellow and transparent, odorless liquid, with coconuts smell slightly. Can be not dissolved in water, can be dispersed in hot water under shake. Be soluble in ethanol and organic solvents. It is called as Glycerol Monocaprylate(GMC) or Capryl Mono Glycerideï¼?CMGï¼?, CAS NO. 26402-26-6.
Chemical Structure
Usage:
1. it is a good aseptic, for mildew and microzyme, it has strong restraining, but it has no restraining in bacteriaã?�virus and other animalcules.
2ï¼?It is very stable in the dry status. It has good emulsified effect for edible pigment, essence and spice.
3. It is usually as the emulsifier in sanitarian foods and other foods, such as sweetened bean stuffing, cake and moon-cake.
4. It can be used in sausage product, dairy product, fresh fruit and vegetable for anti-corrosion action, can extend the foods shelf life obviously
Proposal appending:
Used unripe wet flour products, such as bean stuffing, bread, moon cake, the max. using quantity is 1.0g/kg
Be used as Preservatives in sausage, the max. using quantity is 0.5g/kg
Technical index:
Acid value (mgKOH/g) â?¤5.0
Saponification value (mgKOH/g) 260 -280
Heavy metals(Calculated by Pb) % â?¤0.0010
Arsenic(Calculated by As) % â?¤0.0003
Packaging
Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180 kg.
Storage and transportation:
Sealed and stored in the cool, dry and well-ventilated place, avoid to put inversion, Forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Acetylated Mono- and Diglycerides (ACETEM)
Appearance:
Light Yellow Liquid, E code is E472A,
Degree of Acetylation:30%/50%/70%/90%
According to the degree of acetylation ,melting point and existence are different ,it??s dissolvable in oil
1. ACETEM can form a kind of films which can be used as a stable coating material for foodstuffs such as sausages or confectionery to avoid moisture loss and fat oxidation.
2. When the degree of acetylation more than 90%, the form of ACETEM is liquid under standard conditions and they can offer good lubrification properties. Therefore,ACETEM can be used as lubricants in food processing industry.
3. ACETEM is able to stabilize the alpha-fat crystal form of fats. Therefore, they can be used in whipped toppings to enhance the aeration and foam stabilization. And they can be used in shortening products to control the crystallization of fat.
Storage and transfertation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious.
Potassium chloride (KCl) is a chemical compound composed of potassium and chlorine. It is a white crystalline salt with the chemical formula KCl. Potassium chloride is widely used in various applications, including agriculture, food processing, medical treatments, and industrial processes. Here are some key points about potassium chloride:
Solubility: Potassium chloride is highly soluble in water, which makes it suitable for use in liquid fertilizers and irrigation systems.
Agricultural Use: Potassium chloride is a common source of potassium in fertilizers. Potassium is an essential nutrient for plant growth, contributing to processes like photosynthesis, enzyme activation, and osmoregulation.
It is particularly beneficial for crops that have a high demand for potassium, such as fruits and vegetables.
Fertilizer Grades: Potassium chloride is available in different fertilizer grades, with varying concentrations of potassium. The two primary grades are Muriate of Potash (MOP) and Sulfate of Potash (SOP).
Industrial Applications: Potassium chloride is used in various industrial processes, including the production of certain chemicals, pharmaceuticals, and metal processing.
It is employed in water softening systems to replace calcium and magnesium ions with potassium ions.
Food Additive: In the food industry, potassium chloride is used as a salt substitute for individuals seeking to reduce their sodium intake. It is often found in low-sodium or "lite" products.
Medical Uses: Potassium chloride is used medically, both as a supplement for individuals with potassium deficiencies and as part of intravenous fluids.
It is also used in certain medical tests and diagnostic procedures.
Compatibility: Potassium chloride is generally compatible with other fertilizers, and it can be used in combination with them to provide a balanced nutrient profile for plants.
Safety Considerations: While potassium chloride is generally recognized as safe when used appropriately, excessive intake can have health implications. Individuals with certain medical conditions, such as kidney problems, may need to monitor their potassium intake.
Environmental Impact: The application of potassium chloride in agriculture should be done responsibly to minimize environmental impact, such as nutrient runoff into water bodies.
