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Trisodium Phosphate, also known as TSP, E339, CAS no.7601-54-9, soluble in water, together with monosodium phosphate, disodium phosphate used as antioxidant agents and have the E number E339. Trisodium Phosphate appears as a white powder or granular. It is used in meat food as a quality-improving agent, as an emulsifier for processed cheese, as a baking agent for cereals and as a buffer for processed foods.

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Trisodium Phosphate Specification
Product Name Trisodium Phosphate Anhydrous TSP Trisodium Phosphate Dodecahydrate TSP.12H2O
Appearance White Powder Crystal Particle
Trisodium Phosphate Na3PO4 (on dried material) %(w/w) min 97.0 min 97.0
Water Insoluble % (w/w) max 0.2 max 0.2
Arsenic (As) mg/kg max 3 max 3
Fluoride (as F) mg/kg max 50 max 50
Heavy Metal (as Pb) mg/kg max 10 max 10
Loss on lgnition % (w/w) max 2 45-57

Calcium Caseinate, CAS no.9005-43-0, is a protein produced from casein in skim and sometimes 1% milk, and functions as a calcium and protein supplement. Calcium Caseinate supplies the necessary amino acids for human bodies and reinforces the absorption of calcium inside human bodies. It uses as thickening, emulsification and formability properties, and used in nutrition beverages, cheese, bread and baked goods. It is a protein that can also be used as dietary supplement for bodybuilders and other athletes.

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Calcium Caseinate Specification
APPEARANCE CREAM WHITE POWDER
PROTEIN (DRY BASIS) 90.00%
MOISTURE 5.5%
PH 6.3- 7.0
ASH 6.00%
FAT 1.5%
TOTAL PLATE COUNT 20000G
Calcium 1.00
PATHOGENIC BACTERIA NEGATIVE
YEAST/MOULD 50/G MAX

Disodium Pyrophosphate,E541, CAS no.7758-16-9, is a popular leavening agent used in baking powders. available as WHITE POWDER. Disodium Pyrophosphate is widely used as food buffering and chelating agent in food processing.

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Disodium Pyrophosphate Specification
ITEM STANDARD
Na2H2P2O7 95.0% MIN
APPEARANCE WHITE POWDER
WATER INSOLUBLE 1.0% MAX
ARSENIC( AS) 3PPM MAX
LOSS ON DRYING 0.5% MAX
CADMIUM (PPM) 1 MAX
LEAD (PPM) 4 MAX
MERCURY (PPM) 1 MAX
HEAVY METAL( PB) 15PPM MAX
FLUORID( PPM) 10 MAX
PH VALUE 3.5-4.5

Monocalcium Phosphate, E341, CAS NO.7758-23-8, a calcium salt of Phosphoric Acid with strong acidic taste and smell, appear as white powder, manufacturing process via chemical synthesis, calcium hydroxide and phosphoric acid as raw materials. It is often used in food process as a leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelating agent, in bread, cakes, biscuits, and meat products.

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Non dairy creamer, E472e, CAS No.7758-11-4, food emulsifier, a substitute of milk, white to cream colored powder manufactured from dried non-fat milk. The raw materials including casein, oil, sugar, sodium, High Fructose Corn Syrup (HFCS)â?¦in the manufacturing process. Oil source: coconut oil, palm kernel oil.

As an experienced Non dairy creamer manufacturer and supplier, we has been supplying and exporting Non dairy creamer for almost 10 years,, we supply Non-Dairy Creamer for Milk Tea has a fat content between 30-34%; uses for Instant Cereal has a fat content between 30-32%; uses for for Infant Formula has a fat content between 30-70%; uses for for Cold Drinks has a fat content between 20-35%; uses for Coffee has a fat content between 26-30%; uses for Acidic Beverages has a fat content between 20-70%; uses for for Acidic Beverages has a fat content between 20-35%.

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Produced according to customers demands.Including non-dairy creamer use in coffee mate, milk tea, ice cream, cereal, baking food, infant formula,acid beverage, Condiment and soup, etc.Cold Water Solution Non Dairy Creamer SpecificationApplication: iced drinksSolution temperature: 5 Dissolution time 25-30 secondsVegetable oil: sunflower seed oilSpecification: Fat content 25%-27% Protein content 1-2%Packaging: 25KG/BagShelf life: 18 monthsNo Sugar Non Dairy Creamer SpecificationFlavor: Vanilla; ChocolateApplication: drinks vegetable oil: palm oil, palm kernel oil, hydrogenated soybean oil specification: Fat content 20%-35% Protein content 0-5%Packaging: 25KG/BagShelf life: 18 months

Locust Bean Gum, E410, CAS no.9000-40-2, a galactomannan vegetable gum extracted from the seeds of the carob tree. Locust Bean Gum appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent. It has a sweet flavor similar to chocolate, and is mainly used to sweeten ice cream, cream cheese, transparent jellies, infant formulas, skin care products. Locust bean gum significantly improves gel strength and texture and prevents syneresis when used in combination with Carrageenan. Its unique synergy with Xanthan gum provides clear advantages such as highly elastic gel formation from two thickening agents with a very limited syneresis.

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Locust Bean Gum Specification
ITEM STANDARD
Appearance White to yellow-white, nearly odorless powder
Particle Size 95% Pass 100 mesh
Galactomannans â?¥ 75%
Viscosity (1%, 25â??, mPa.s) â?¥ 2500
PH 5.4- 7.0
Moisture 14% Max
Acid-Insoluble Matter 4% Max
Protein 7.0% Max
Ash 1.2% Max
Starch Negative
Arsenic (as As) 3 mg/ kg Max
Lead 5 mg/ kg Max
Heavy Metals (as Pb) 10 mg/kg Max
E.Coli/ 5g Negative
Salmonella/ 25g Negative
Mould & Yeast 500 cfu/ g
Total Plate Count 5000 cfu/ g

Ester Gum, E455, CAS no.8050-30-4, manufacturing process via refined wood rosin and glycerin. Ester Gum is the food-grade glycerol ester of wood rosin. Glycerol Esters of Wood Rosin (Ester Gum) appears as a yellow to amber hard rosin, is a food additive that is used as an emulsifier and stabilizer.

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Ester Gum Specification
ITEMS STANDARD
Appearance Hard, yellow to pale amber-colored resin
Identification Solubility: Insoluble in water, soluble in acetone
Infrared absorption spectrum: Characteristic of the compound
Ring and ball softening range () 82- 90
Acid value (mg KOH/g) 3-9
Specific gravity (25) 1.080- 1.090
Ash (%) 0.1
Lead (Pb) 2 mg/kg
Arsenic (As) 3 mg/kg
Mercury (Hg) 1 mg/kg
Cadmium (Cd) 1 mg/kg
Total heavy metals(as Pb) 10 mg/kg
Total plate count 5000 cfu/g
Yeast & mould 500 cfu/g
Salmonella/ 10g Negative
E. Coli/ 5g Negative

Fumaric Acid powder, E297,CAS No.110-17-8, food acidulent, a common food additive included in many processed foods to keep them stable and to add tartness. Fumaric acid is used as a flavoring, because it is the sourest tasting of the organic acids. used as a food acidulent, in Bakery:Tortillas,Breads; Beverages: Fruit Juice Drinks, Wine; Confectioneries:Jellies and Jams;Desserts:Alginate Based Desserts,Gelatin Desserts,Pie Fillings,Egg White Foams; Animal Feed and Industrial Uses.

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Fumaric Acid Food Grade Specification
DESCRIPTION White, odorless granules or crystalline powder. It is soluble in alcohol, slightly soluble in water and in ether, and very slightly soluble in chloroform
Chemical Name Trans-butenedioic acid
Chemical Formula C4H4O4
Structural Formula
Molecular Weight 116.07
Solubility (g/100g)
in water at 25 0.7
in water at 100 9.8
in alcohol at 30 5.76
in dimethyl benzene at 20 0.03
SPECIFICATION
(Executive Standard: GB 25546-2010,also meets the international standards of FCC,USP ect.) Assay(as C4H4O4) 99.5%~100.5%(anhydrous basis)
Melting Point 294~300
Arsenic(as As) 2mg/kg Max
Lead 2mg/kg Max
Maleic Acid 0.1% Max
Residue on Ignition 0.1% Max
Water 0.5% Max

Lactic Acid Liquid, E270, CAS no.50-21-5, Chemical Formula C3H6O3, is a carboxylic acid manufacturing process through fermentation from corn starch. The lactic acid is a yellowish to colorless liquid, property having a mild acid odor and taste. Many bacterial species produce lactic acid, with Lactobacillus, Bifidobacterium, Streptococcus, Pediococcus and Leuconostoc. Lactic acid used as acid ingredient in sour dairy products, fermented fruits and vegetables and in sausages.

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Lactic Acid Specification
Lactic acid food grade specification

ITEM STANDARD
APPEARANCE YELLOWISH LIQUID
ASSAY 80% MIN
HEAVY METALS(AS Pb) 0.001% MAX
IRON 0.001% MAX
ARSENIC 0.0003% MAX
CHLORIDE 0.2% MAX
SULPHATED ASH 0.1% MAX
RESIDUE ON IGNITION 0.1% MAX
SUGAR PASS TEST
Lactic acid Pharma Grade specification

ITEM STANDARD
Content % 85-90
chloride % 0.002
sulphate % 0.01
iron % 0.001
residualon ignition 0.1
heavy metal % 0.001
arsenate % 0.0001
free carbonizing % no brown color at interface
reducing sugar % no red sediment

Isolated Soy Protein, CAS no.9010-10-0, is manufactured from high quality Non-GMO soybean, available as yellow or milk white powder. It has excellent dispersibility, a high viscosity. Isolated Soy Protein is used in high protein beverages, infant formulas, cereals, nutritional bars, meat products, low-temperature barbeque products, reformed cheese, sausages, fish food, and frozen food.

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Isolated Soy Protein Specification
SOY PROTEIN ISOALTE (Emulsion Type) is our new special designed soy protein isolate with higher viscosity and stronger emulsification, it can help meat processors to achieve higher emulsification requested and higher water binding to reduce the cooking loss and prevent fat loss and improve the structure of final products in a cost effective way.

Physical Characteristics
Protein(in dry basis N 6.25 mfb) 90% min
Moisture 7% max
Ash 6% max
Crude fiber 0.5% max
Fat 0.5%max
PH 7.3 ± 0.5
Colour light
Flavour neutral
Typical Bacteriological Analysis

Standard plate count 20,000/g max Coliforms 100/g max
E Coli (in 0.1g) negative Yeast and mould 100/g max
Salmonella (in 25g) negative
Particle Distribution (Typical Analysis)99% through 100# U.S. standard screenHeavy Metal Analysis

lead 1.0 mg/kg max
Arsenic 0.5 mg/kg max
Packing: 20kg net weight, paper/plastic bag poly-lined.Storage: below 75â?? and 60% relative humidity promotes longer shelf life.Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificatedShelf life: one year.

Soy Dietary Fiber, Cas no.9004-34-6, also known as textured vegetable protein, is initially manufactured from concentrated soy flour, a white colored powder. Soy Dietary Fiber contains a high amount of dietary fiber, and has a high water absorption capacity. It functions as a moisture retention agent, and cooking loss reduction agent to meat product formulations. Soy Dietary Fiber is is used in various food products, including in sausages, burgers, bakery products, Tomato paste(ketchup), jam, juice, chopped meat, nutritional food products, condiments and animal foods.

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Soy Dietary Fiber Specification
The functional soy dietary fiber is drawn from the cell wall material of soybean cotyledon. It is composed of a complex insoluble fiber, soluble fiber and protein. It gives its special properties of higher water binding and absorption to the food industry especially in the Sauce Products like Tomato Paste, Ketchup, Mainline Breads and Rolls, Light Breads and Rolls, Frozen and Refrigerated Doughs, and Cakes and Sweet goods. And it is also introduced as one of excellent source of dietary fiber that brings great benefit for human body health. It is recommended for usage with soy protein together for cost effective purpose in meat industry.

Edible fiber 65% Min
Moisture 10% Max
Fat 1% Max
Protein(N6.25 mfb) 20% Max
E-coli Negative
Salmonella Negative
Stardard Plate Count 30,000 pc/g Max
Yeast&mold 100/g max
Appearance: Cream white powder, with mild smellPacking: Paper-poly-conglutinated bag, Net Weight 20 kg.Storage: below 75 and 60% relative humidity promotes longer shelf life. Shelf life: one year.

Soy Protein Concentrate, CAS no.9010-10-0, also known as concentrated Soy protein, is manufactured from high quality Non-GMO soybean protein, yellow or milk white powder. Soy protein is a complete protein that contains all nine of the essential amino acids. Soy Protein Concentrate is used in the food and beverage industry as a nutritional ingredient for a wide variety of food products. Specifically, Soy Protein Concentrate is used in baked foods, breakfast cereals, and in meat products to increase water and fat retention.

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Soy Protein Concentrate Specification
Description: Soy Protein Concentrate is a highly viscosity and easily dispersible functional soy protein concentrate for use in bowl chopper, mixer/grinder, and mixer/blender system. It provides good emulsifying properties and can be added in dry. Soy Protein Concentrate is recommended for comminuted, ground, and canned meat products.Physical Characteristics

Protein on dry matter: 67% min
Moisture 8% max
Ash 8% max
Fat 1% max
PH 7.0±0.5
Color light yellow
Flavour neutral
Typical Bacteriological Analysis
Standard plate count 20,000/g max Coliforms 100/g max
E Coli (in 0.1g) negative Yeast and mould 100/g max
Salmonella (in 25g) negative
Heavy Metal Analysis (mg/kg)

Lead 1.0 max
Arsenic 0.5 max
Particle Distribution(Typical Analysis)95% through 100# U.S. standard screenPacking: 20kg net weight, paper/plastic bag poly-lined.Storage: below 75 and 60% relative humidity promotes longer shelf life.Certificate: BRC, HACCP, ISO9000, ISO22000, IP, Kosher & Halal certificatedShelf life: one year.

Pea Protein Concentrate, also called concentrated pea protein, is a vegetable protein isolated from pea, available as Creamy yellow or yellow powder. Pea Protein Concentrate is widely used as nutrition supplements. Pea Protein Concentrate is a yellowish granular powder and is used for its water-retaining properties, oil-retaining properties and emulsibility. Pea protein is used in baby foods, cornmeal, bread, chocolate, ice cream and pastries.

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Pea Protein Concentrate Specification
PRODUCT: CONCENTRATED PEA PROTEIN
BATCH NO.: FC13031509 MFG. DATE: 15. APR. 2012
QUANTITY: 12000KGS EXP. DATE: 14. APR. 2013
ITEM STANDARD RESULTS
Apperance Light Yellow Conforms
Crude Protein(Dry basis, Nx6.25) % 55 55.7
Moisture % 10 4.7
Ash % 8.0 6.7
Fat 3.0 1.6
Pb mg/kg 1.0 0.8
As mg 0.5 0.1
Crude Fiber % 6 4.2
Carbohydrates % 18 10.2
Particle Size(Through 100 Mesh % 100 Conform
PH(10%) 6.0-8.0 7.7
Total Plate Counts cfu/g 30000 Conform
Coliform Bacteria MPN/100g 30 Conform
Salmonella Negative Negative
Moulds& Yeasts cfu/g 50 conform
Escherichia Coli Negative Negative
Conclusionï¼?The Goods Conform to thestandards . Storage: Store in a cool, dry, ventilated area away from sources ofheat, moisture and incompatibilities. Avoid dust formation and control ignitionsourcesPackage: 20KGper Bag

Pea Fiber is a fine powdered material made from the milling of the seed coats of peas. Pea fiber provides nutritional benefits including dietary fiber fortification, low calorie formulation, and allergen, gluten, and lactose free solutions, as well as yield improvement in formulated pet foods. Pea fiber is a food grade ingredient used to increase the dietary fiber content of pet food formulations without altering flavor, aroma and color properties.Pea fiber concentrate offers non-GMO solutions with excellent water- and fat-binding properties.

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Pea Fiber Specification
PRODUCT: PEA FIBER
BATCH NO.: FC130705M802-G001535 MFG. DATE: 2. JUL. 2013
QUANTITY: 12000KGS EXP. DATE: 1.JUL. 2014
ITEM STANDARD RESULTS
Apperance Light Yellow or milky white powder Conforms
Odor Natural flavor and taste of the product Conforms
Moisture % 10 7.0
Ash% 5.0 3.9
Fineness (60-80mesh) % 90.0 92
Pb mg/kg 1.0 ND(<0.05)
As mg 0.5 ND(<0.05)
Total Fiber(Dry Base) % 70 73.8
Total Plate Counts cfu/g 30000 Conform
Coliform Bacteria MPN/100g 30 Conform
Salmonella Negative Negative
Moulds& Yeasts cfu/g 50 conform
Escherichia Coli Negative Negative

Pea Protein powder, a vegetable protein manufacturing process through extraction from pea, available as Creamy yellow or yellow powder. Other ingredients are pea starch and pea fiber. It used as nutrition supplements.

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Pea Protein 55% feed grade Specification
Product Name 55% Pea Protein Specification 20kg/bag Batch 2016080902
Quantity Load Date Sample Test
Test Date 2016.08.09 Test Quantity 1000g
Test Standard Q/JTL 0005S
Items Unit Standard Result Level
Sense Appearance Light Yellow Comply Qualified
olfactometry It is own flavor without peculiar smell Comply Qualified
Impurity Negative Comply Qualified
Physicochemi-cal Index Moisture % 12 8.6 Qualified
Protein (Dry Basis) % 55 56.40 Qualified
Fat (Dry Basis) % 3 1.40 Qualified
Pb mg/kg 0.5 Negative Qualified
As mg/kg 0.5 Negative Qualified
Aflatoxin /(ug/kg) ug/kg 5.0 Negative Qualified
PH 6.0-8.0 7.60 Qualified
Microbial Index Total Plate Count cfu/g 30000 4900 Qualified
Coli Group MPN/100g 300 20 Qualified
Molds & Yeasts cfu/g 200 0 Qualified
Pathogenic bacteria cfu/g Negative Negative Qualified
Net Content kg 20kg 20.03 Qualified

Soy Lecithin, E322, CAS no.8002-43-5, a mixture of phospholipids in oil, manufactured through water degumming the extracted oil of soybean. Non-GMO Soy Lecithin appears as a yellow to brown viscous liquid. Soy Lecithin is used as an emulsifier, thickener, stabilizer, mild preservative, and moisturizer. As an emulsifier, it prevents separation from occurring in products such as peanut butter, chocolate, ice cream, and margarine. It can also be used in the baking of bread to improve the texture and size.

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Soy Lecithin Specification
ITEMS STANDARD
Appearance Light yellow to brown color, transparent or half-transparent, viscous liquid
Acetone Insoluble % 60
Acid Value mg/KOH/g 30
Moisture % 1.0
Peroxide Value( meg/kg) 10
Color Gardner Scale) 14
Hexane Insoluble % 0.5
Salmonella Absent in 25g
Standard Plate Count < 6700/G
Staphylococcus Aureus < 100/1g
Moulds & Yeasts <300/G
Viscosity(cp,25) 10000
HLB Value 3-4

Vital Wheat Gluten, CAS no.8002-80-0, food protein, extracted from wheat flour, available as Pale yellow powder. Non-GMO Vital Wheat Gluten is a meat-like, vegetarian food product, used as a meat substitute in many cultures.Vital Wheat Gluten often used to imitate the flavor and texture of duck, poultry, pork, beef, and seafood. It is a natural vegetable protein with a 75% crude protein content procured from wheat, which has had its starch removed.

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Vital Wheat Gluten Specification
ITEM STANDARD
PROTEIN (N5.7 ON DRY BASIS) 75%MIN
MOISTURE 9%MAX
ASH 1%MAX
GRANULATE SIZE (% 198MICRON) 95%MIN
WATER ABSORPTION (ON DRY BASIS) 150%MIN

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Isolated Pea Protein is high purity protein isolated from pea, available as Creamy yellow or yellow powder. Isolated Pea Protein is complete protein that contains all nine of the essential amino acids. As Isolated Pea Protein Manufacturers, Suppliers and Wholesalers in China, we supply food and feed grade Isolated Pea Protein.

Isolated Pea Protein Specification
ITEM STANDARD RESULTS
Apperance Light Yellow Conforms
Crude Protein(Dry basis, Nx6.25) % 80.0 80.5
Moisture % 10 5.1
Ash % 8.0 3.2
Fat 3.0 1.2
Pb mg/kg 1.0 0.8
As mg 0.5 0.1
Crude Fiber % 0.5 0.15
Particle Size(Through 100 Mesh % 100 Conform
PH(10%) 6.0-8.0 7.7
Total Plate Counts cfu/g 30000 Conform
Coliform Bacteria MPN/100g 30 Conform
Salmonella Negative Negative
Moulds& Yeasts cfu/g 50 conform
Escherichia Coli Negative Negative

Monosodium Phosphate, E339, CAS no.7558-80-7, a sodium salt of Phosphoric Acid, colorless and odorless crystal. Monosodium Phosphate often used as a pH buffer, characteristic improving agent, emulsifier, nutritional supplement, anti-oxidant, brine penetrable agent, sugar clarifier, and stabilizer in bread and cheese.

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Monosodium Phosphate Specification
Product Name Monosodium Phosphate Anhydrous MSP Monosodium Phosphate MonohydrateMSP.H2O Monosodium Phosphate Dihydrate MSP.2H2O
Appearance White Powder Crystal Particles Crystal Particles
Monosodium Phosphate NaH2PO4 (on dried material) %(w/w) 98.0-103.0 98.0-103.0 98.0-103.0
Water Insoluble %(w/w) max 0.2 max 0.2 max 0.2
Arsenic (as) mg/kg max 3 max 3 max 3
Heavy Metal (as Pb) mg/kg max 10 max 10 max 10
Fluoride (as F) mg/kg max 50 max 50 max 50
PH (1% aqueous solution) 4.4+0.2 4.4+0.2 4.4+0.2
Loss on lgnition %(w/w) max 2.0 10.0-15.0 20.0-25.0

Sodium Metabisulfite, E223,CAS no.7681-57-4, appears as a white to yellow colored powder, and is often used in beer and wine making. Sodium Metabisulfite is water soluble and has a sulfur dioxide odor, manufacturing process via chemical synthesis, sodium bisulfite as raw material. Sodium Metabisulfite functions as a preservative and antioxidant known as E223, commonly used in dried fruits, shrimp, maraschino cherries, and lemon drinks.

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Sodium Metabisulfite Specification
ITEM STANDARD
Appearance White or light yellow powder
Content % 96.5
Heavy Metals (Fe) % 0.003
Heavy Metals( As)< % 0.0001
Charity Slightly turbid
SO2 65
PH 4.0-5.0
Heavy Metals( Pb) % 0.0005