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 5.2.
1.Because the GML exists in breast milk, having the ability of resist pathogenic microbe inflection, extensively be applied in the infant milk powder, rice flour etc.
2.It is used in baked product extensively, having the function for increase the quality of rice and flour production.
3.It is a kind of broad antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. And the PH value wonot affect the efficiency of antisepsis. GML is better than pentadiene carboxylic acid, benzene carboxylic acid and P-hydroxy benzoic acid ester.
4.It is used as an emulsifier in sanitarian foods and other foods such as bread, cake, streamed bread and moon-cake.
5.It is used in meat product, dairy product, spicy products and fruit and vegetable for make the time of preservation longer.
Usageï¼?
1.Mixes GML with flour uniformly and for further operation
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60â?? first and make them became a kind of paste, then mixes with flour pro rate.
Proposal appending 0.1%, or as processing required according to GB2760-2011
Good quality Cake Gel Emulsifiers
PRODUCT DESCRIPTION
Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white off white powder, used for product the cake gel.
APPEARANCE
white off white powder
NUTRITIONAL INFORMATION
Values per 100g
Energy, Kj/Kcal 2500/600
Protein, g < 1
Carbohdrate, g 60
Dietary fiber, g absent
Fat, g 38
Sodium, g absent
ALLERGEN INFORMATION
Cereal and product with gluten,such as flour starch and bran etc. No
Crabs,crayfish,lobster,
prawns,shrimos,and products made from them such as eatracts No
Eggs and products
Such as frozen egg yolk,protein powder,and isolated protein. No
fish ang-product such as fish pritein and its extracts. No
Peanuts and products such as kernel,protein,oil,
jam,powder,and nuts made from peanuts,or
peanut product with almond flavor,and etc.. No
Soy bean and products such as lecithin,oil,toufu,and isolated protein. No
Milk and products(with lactose) such as salts of casein
,whey powder,cheese and lactose etc.. No
Nuts and products such as jam and oil etc.. No
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FOOD CONTAMINANT
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
Heavy metals
ARSENIC (As) (mg/kg) max. 3
MERCURY (Hg) (mg/kg) max.1
CADMIUM (Cd) (mg/kg) max. 1
HEAVY METALS (as Pb) (mg/kg) max. 10
INDICATIVE MICROBIOLOGICAL VALUES
TOTAL PLATE COUNT (CFU/g) max. 1000
YEAST AND MOULD (CFU/g) max.100
COLIFORMS ABSENT IN 0.1g
SALMONELLA ABSENT IN 25g
GMO INFORMATION
It is made from vegetable source without any GMO materials.
IRRADIATION INFORMATION
We hereby certify that the cake gel emulsifier is free from radiation.
STORAGE CONDITION AND PACAKGE:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.
Polyglycerol Esters of Fatty Acids(PGE)
Chemical Structure:
Characters:
Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2.
Applications:
This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats.
1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.
2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.
4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.
5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.
6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Usage:
(1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.
(2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use.
Recommended Adding Amount:
The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream.
Technical Index (Refer to GB 13510â??92):
Acid Value (mgKOH/g) 5.0
Saponification Value (mgKOH/g) 120-135
Iodine Value (g/100g) 3.0
Sulfated Ash Content % 1.0
Heavy Metal (Calculated by Pb)% 0.001
Arsenic(Calculated by As)%Â 0.0003
Melting Point () 53-58
Packagingï¼?
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *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.
Good quality Cake Gel Emulsifiers
PRODUCT DESCRIPTION
Cake gel emulsifier is made from Propylene Glycol Esters(E477)&Glyceryl monostearate(E471) &Polyglycerol esters of fatty acids(E475), it is white â??off white powder, used for product the cake gel.
INGREDIENT LIST
Food emulsifier: E477, E471, E475
PHYSICAL AND CHEMICAL PARAMETERS
Item Specification
Saponification Value 155-175mgKOH/g
Acid Value 3
Iodine value.0
Melting Point 55-65
APPEARANCE
white â??off white powder
NUTRITIONAL INFORMATION
Values per 100g
Energy, Kj/Kcal 2500/600
Protein, g < 1
Carbohdrate, g 60
Dietary fiber, g absent
Fat, g 38
Sodium, g absent
ALLERGEN INFORMATION
Cereal and â??product with gluten,such as flourã??starch and bran etc. No
Crabs,crayfish,lobster,
prawns,shrimos,and products made from them such as eatracts No
Eggs and products
Such as frozen egg yolk,protein powder,and isolated protein. No
fish ang-product such as fish pritein and its extracts. No
Peanuts and â??products such as kernel,protein,oil,
jam,powder,and nuts made from peanuts,or
peanut product with almond flavor,and etc.. No
Soy bean and â??products such as lecithin,oil,toufu,and isolated protein. No
Milk and â??products(with lactose) such as salts of casein
,whey powder,cheese and lactose etc.. No
Nuts and products such as jam and oil etc.. No
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FOOD CONTAMINANT
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
Heavy metals
ARSENIC (As) (mg/kg) 3 max.
MERCURY (Hg) (mg/kg) 1 max.
CADMIUM (Cd) (mg/kg) 1 max.
HEAVY METALS (as Pb) (mg/kg) 10 max.
INDICATIVE MICROBIOLOGICAL VALUES
TOTAL PLATE COUNT (CFU/g) 1000 max.
YEAST AND MOULD (CFU/g) 100 max.
COLIFORMS ABSENT IN 0.1g
SALMONELLA ABSENT IN 25g
GMO INFORMATION
It is made from vegetable source without any GMO materials.
IRRADIATION INFORMATION
We hereby certify that the cake gel emulsifier is free from radiation.
STORAGE CONDITION AND PACAKGE:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.
BYPASS FAT :
Bypass Fat is the essential feed additive and a pure source of oil/fat, which improves fat & SNF in milk production. Condition: Granule in format
Total Fat Content 99%
Packing: 25Kg
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Size : 2.5 kg (5.5 lbs) / bottle
5 kg (11 lbs) / bottle
20 kg (44 lbs) / bottle
Packaging : 6 Bottles / Carton
Shelf Life : Up to 1 Year
Storage : Place in a cool, dry, and clean environment. Avoid direct sunlight.
Suggested Recipe : Place 45cc of Mango Syrup into Shaker
Add in 150cc of Hot Water
Fill the shaker full of Ice Cubes
Shake thoroughly and enjoy
All Flavors:
Passion Fruit
Orange
Lemon
Plum
Champagne Grape
Pineapple
Green Apple
Peach
Mango
Strawberry
Green Honeydew
Lychee
Kumquat
Blueberry
Rose Petal
Kiwi
Yogurt
White Peach
Raspberry
Cranberry
Taro
Winter Melon
Brown Sugar
Premium Brown Sugar
Fructose
Sugar Cane
Golden Sugar Cane
Caramel
Hazelnut
Vanilla
Longan Honey
Product packaging is fully customizable to your company's logo
Suggested Recipe : Place 45gs of Flavored Powder into Shaker
Add 15gs of Non-Dairy Creamer into Shaker
30cc of Fructose
50cc of Hot Green Tea
100cc of Hot Water
Stir until dissolved
Fill the shaker full of Ice Cubes
Shake thoroughly and enjoy
Storage : Place in a cool, dry, and clean environment. Avoid direct sunlight.
All Flavors:
Lavender
Banana
Green Honeydew
Green Apple
Mango
Blueberry
Strawberry
Papaya
Coconut
Chocolate
Cherry Milk Tea
Passion Fruit
Vanilla
Orange
Lemon
Okinawa
Taro
Almond
3-in-1 Coffee
Aiyu Jelly
Milk Tea
Chai Tea
Black Forest
Lemon Smoothie
Thai Tea
Matcha
Cappuccino
Cake Milk Tea
Red Velvet
Bamboo Charcoal
Mocha
Egg Pudding
Natural Color
Hokkaido
Grass Jelly
Milk Foam
Product packaging is fully customizable to your company's logo
Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is a pink dye that is primarily used for food coloring.
Erythrosine is commonly used in sweets such as some candies and popsicles, and even more widely used in cake-decorating gels. It is also used to color pistachio shells. As a food additive, it has the E number E127
E number: E127 (colours)
Chemical formula: C20H6I4Na2O5
CAS Number: 16423-68-0
Molar mass: 879.86 g/mol
Carmoisine Colour also known as Food Red 3 or Azorubin S or Brillantcarmoisin O or Acid Red 14 or Europe Known as E Number E122 or C.I. 14720 is a synthetic red food dye from the azo dye group. It is used for the purposes where the food is heat-treated after fermentation. Used in Certain foods and beverages like cheeses, dried fruit, and some alcoholic beverages. It is used in the US, Europe, Asia, and Australia.
It has wide acceptance for applications in Food & Beverages, Confectionery, Bakery products, Alcoholic & Non-Alcoholic Drinks, Toothpaste, Washing Powder, Pharmaceuticals, Writing Inks, Crayon Colors, Toiletry Products, Animal Feeds, Identification of Agricultural seeds, etc.
Colour Index Name: Food Red 3
Colour Index Number: CI 14720
CAS Number: 3567-69-9
EC Number: 222-657-4
A premixed powder used for increasing the volume and lightening the texture of baked goods.
Suitable for manufacturing industry, food service, retail, wholesaler and trading.
Custom printed coffee bags are particularly great for preserving freshness while giving customers a peek inside. Having the confidence to let the consumers see what inside of your coffee bags for sale really helps to build up your brand reputation. Even better is the fact that our coffee bags with window openings still protect your flavored coffee from moisture, vapor, odor, light, and puncture holes. Let your customers know you have no secrets - put the coffee on display for them to prove this.
Description : custom printed coffee bags
Material: PET/AL/PE(Aluminum Foil) PET/PE BOPP/Kraft Paper/PE etc or Customized
Size&Thickness: Custom based on customer's requirement
Ink type: Eco-friendly Food Grade Soy Ink
Color : CMYK/PANTON , up to 10 colors
Capacity: 200g,250g,500g,1000g/1kg,2kgs,5kgs,8oz-100oz,Customized
Application: Coffee beans , ground coffee and etc.
Design Options: Zip lock, Pull Tab Zipper, Tear Notch, Window, Hang Hole, Valve, Tin Tie, etc.
Delivery Time: Normally within 15 days after receipt of payment
MOQ: 30,000 pieces
Green Mango Flavor
Mango flavor,mango flavor powder,mango flavor profile,mango essence supplier,Bocing flavor company
Mango flavor includes powder flavor and liquid flavor, which can be used for solid beverages, liquid beverages, pastries, pastries, baking, etc., and can be customized according to customer production and processing requirements and
Mango flavor is divided into green mango flavor and cooked mango flavor. Green mango has a fresh mango flavor, sour and sweet feeling. It is mainly used in liquid beverages, solid beverages, baking, biscuits, candy, condiments, jelly, medicine, and leisure. For food, etc., according to different usage needs, mango flavors are divided into powder flavors and liquid flavors. Based on their solvent characteristics, they can be further divided into: oily mango flavors, water-soluble mango flavors, and water-based mango flavors.
Can be customized according to customer production and processing requirements and needs.
Instructions:
Use this product according to the amount in the production of the product. When using it, the flavor should be distributed as evenly as possible, and it should not be eaten directly.
Suggested dosage:
The specific dosage is determined according to the actual conditions of different products and production processes, and the recommended dosage is 0.05%-0.15%.
Precautions:
1. Store at room temperature, in a cool, ventilated and dry place, avoid direct sunlight.
2. Please seal and store after unpacking to avoid moisture, volatilization and discoloration.
3. Please use it as soon as possible after unpacking, and do not use it after expiration, so as not to affect product quality.
Strawberry milk flavor has strawberry flavor and pure milk flavor. It is loved by many milk beverage, pastry, pastry and dessert companies. Strawberry milk flavor products can be customized, or you can communicate strawberry milk product processing technology with us.
