All kind of high - quality Turkish delight
Chicken Flavor Dog Food for Adult Dog and Puppy ·BRC, BSCI, ISO9001, FDA, HACCP Certificates ·Made with a pure and simple recipe that contains high quality, all natural ingredients. ·No Fillers ·No Additives ·No Preservatives ·High-Protein, Low-Fat ·Guaranteed to be Your Dog's Favorite Treat Shelf life:18 months Advantages 1.Conducive to the absorption and improve immunity 2.Scientific formaula and nutrition balanced 3.Improve the stomach power 4.Promote digestion and nutrition Packaging & Shipping Packaging:Colorful Bags/ Transparent Bags (with head card/ label)/ PET Box/ Cartons/ Outer Cartons or as requested Shipping: 15-20daysaftercontractconfirm
Product Description ·BRC, BSCI, ISO9001, FDA, HACCP Certificates ·Made with a pure and simple recipe that contains high quality, all natural ingredients. ·No Fillers ·No Additives ·No Preservatives ·High-Protein, Low-Fat ·Guaranteed to be Your Dog's Favorite Treat Products analysis: Crube Protein:30%min Crube Fat:1%min Crube Fiber:4%max Moisture:16%max Shelf life:18 months Advantages of our product 1.Rich calcium is good for the development of healthy teeth and bones. 2. A delicious dog treats for fussy eaters. Healthy dog treats with good taste, a favorite for fussy eaters. This product could greatly decrease the odor of excrement. 3. Dental care Clean dogâ??s teeth and decrease dental plaque and accumulation of dental calculus. Bring healthy teeth and fresh breath Packaging Detail: -Transparent Bags (with head card/ label)/ Colorful Bags/ Display Cartons/ Outer Cartons or as requested -OEM package is allowed Delivery Detail: -15-20 days after the advance payment. Storage Detail: -Please avoid sunshine,high temperature and dampness. -Please use it up as soon as possible after open. Payment Term: -100% T/T, LC, Trade assurance payment
Chicken Cubes Pet Dog Snack Food ï?·BRC, BSCI, ISO9001, FDA, HACCP Certificates ï?·Made with a pure and simple recipe that contains high quality, all natural ingredients. ï?·No Fillers ï?·No Additives ï?·No Preservatives ï?·High-Protein, Low-Fat ï?·Guaranteed to be Your Dog's Favorite Treat Shelf life:18 months Advantages 1.Conducive to the absorption and improve immunity 2.Scientific formaula and nutrition balanced 3.Improve the stomach power 4.Promote digestion and nutrition Packaging & Shipping Packaging:Colorful Bags/ Transparent Bags (with head card/ label)/ PET Box/ Cartons/ Outer Cartons or as requested Shipping: 15-20daysaftercontractconfirm
Polyglycerol-10 oleate() 1.Polyglycerol-10 oleate food emulsifier, packaged in 200 kgs drum, ship by sea with conatainers. Cas no.: 11094-60-3. 2.Production: It is made from polyglerol-10 and Oleic acid, heated in reactors, then, put the final food emulsifier product in the drums. 3.Shipping port: Qingdao , shanghai , or any port in China. 4.Shipping time: Usually, give us 2 weeks after get your payment, we will provide the goods in good order; 5.OEM, we can provide the OEM production for customers, give us your requirement for the emulsifiers, we can produce them to the customers. 6.For the samples: free samples; 7.Goods original: Made in China; 8.If you are a food industry factory, or food additive distributor, please choose our quality food emulsifiers, you know, we are a food emulsifiers producer in China, we can provide the food emulsifiers to you for the bread, cake, beverage, dairy products, meat products, even the cosmetics. -
Ployglycerol-10 decaoleate Characters Polyglycerol-10 decaoleate is yellowish viscous liquid, HLB value is 2.5, CAS NO. Is 11094-60-3, usually used in food, feed and so on. Chemical structure Applications: Emulsification, dispersion, foam, stabilizer Widely used in cosmetics, food, feed, as well as lubricants, paints, coatings, leather, textiles, paper making, etc. Packaging Plastic bucket or Iron bucket inner coating plastics, net weight is 25 kg, 180kg or 200g 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 -
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. (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. -
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. (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. -
Non-dairy creamer additive Sodium Stearoyl Lactylate(SSL) 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. (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. Packaging: 1) 200KG / DRUM (Food Grade Plastic Drum) 2)25KG/DRUM (Food Grade Plastic Drum): 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. -
Freda Natamycin Maharashtra- (235) Nagpur Natamycin-FREDA The Largest Natamycin Manufacturer of China and approved by FSSAI India.Natamycin(Natural preservative) is used in Unripened cheese , Ripened Cheese , processed cheese, Poultry , Curd, beverages etc . Natamycin ( India ) With its sales branches in Delhi, Ghaziabad , Ahmadabad , Vadodra , Kolkata , Mumbai , Chennai , Jaipur, Hyderabad , Kerala , Tamil Nadu , Andhra Pradesh, Uttar Pradesh , Bangalore , Hyderabad , Baddi , Chennai , Indore , Jaipur , Kerala , Rajasthan , Coimbatore, Gujarat, Kanpur, Punjab, Indore, Barmer, Tamilnadu, Haryana, Bihar etc Aspartame is available @ Best price. Sweetener India is now exclusive strategic sales partner of FREDA Namay Natamycin .
Rice protein powder Food grade, both conventional and organic Free from GMO and pesticides, confirm to EU and US regulations 300 mesh Protein>80% Analyses from both factory lab and Eurofins
Chocolate additive Polyglycerol polyricinoleatePGPR Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Called as PGPR, E code is E476, CAS NO.: 29894-35-7. Chemical structure Applications: No bad odor, has good thermal stability. Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. Expedit the process of filling and mold forming for chocolate products, optimize the process and make the small bubbles to discharge easily, and then avoid occurring empty holes and pore in the chocolate products. Used with lecithin , has a good synergistic effect, thinning the thickness of chocolate coating to make it easy to process. In humid conditions, can reduce the viscosity. And form chocolate sugar coat quickly. And accelerate its conglutination . And increase adhesion, reducing the small pores. Opeartion method and dosage The suggestion of maximum in cocoa products, chocolate and its products, candy, chocolate coated products, ice cream coating: 5.0g/kg, oily-water fat emulsified products: 10g/Kg. Technical Index Poly glycerol(Dimer, trimer and tetramer glycerol)(w/%) ¥75 Poly glycerol(More than Heptamer)(w/%) ¤10 Pb / (mg/kg) ¤ 2 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.
sugar tolerance Instant dry yeast 1.1 Ingredient: Natural yeast, emulsifier 1.2 Feature of Instant Dry Yeast 1.2.1 Color: yellowish 1.2.2 Smell: no unusual smell 1.2.3 Shape: even granular granule (columned, dia. 0.35-0.42mm) 1.2.4 Impurity: no 1.2.5 Max. Moisture (%) 4.09 1.2.6 Fineness (%) 0.14 1.3 Quality:Dry active fast fermentation,the fermention rate are higher than the international standard. 1.4 Packaging: Vacuum bag,5 layer export cartons. 1.5 Competitive Advantages of our product instant dry yeast. 1.5.1 Fast Fermentation 1.5.2 Low Sugar & High Sugar 1.5.3 OEM Available 1.6 Quality Certifications:ISO9001:2000,HALAL,KOSHER 1.7 The spesifications are as below: 5g,10g,15g,70g,75g,80g,90g,100g,125g,400g,450g,500g,5kg,10kg,15kg,20kg/vacummize bag. 1.8 Range of application: 1.8.1 Low sugar instant dry yeast: are applicable for making bread and steamed bread with sugar addition level in the range of 0~7%. Especially suitable for bread making with sugarless or low sugar and high sugar formula. 1.8.2 1.9 Dosage: The dosage in bread is 0.8%~1.0% of flour.Mix dry yeast with flour until smooth, then add water and stir it. For best result, the dough must keep in 30 degrees centigrade.
Margarine (Rework) 97% of fat, yellow colour, not odour, acid number 5,00 mgKOH/g. Around 200 tones
