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* Magnesium Oxide Powder USP 38 / NF 33
SODIUM BENZOATE POWDER/ GRANULAR/ SPHERICAL OR PRILL FOOD GRADE (FCC) USP/ EP/ BP 25 KG BAG HALAL CERTIFIED
Phosphoric Acid Food Grade 85% And 75%, Phosphoric Acid Tech Grade 85% And 75%, Boric Acid Powder 99%, Dmf 99%, Dmso 99%, Titanium Dioxide , Sulphur Elemental (powder /lump) 99%, Sodium Sulphate Non-anhyrans, Flakes, Calcium Chloride Dihydrate, Sodium Sulphate Anhydrous Cmc Food Grade And Tech Grade, Mono Ethylene Glycol (meg), Polyethylene Glycol (peg), Zinc Ash, Zinc Sulphate Monohydrate 33%, 27%, 21%, Xanthan Gum, Edta Fe 6%, Edta Acid , Pvc Rais, Pvc Resin (emulsin Type), Pvc Resin (supension Type), Hpmc, Hydrogen Peroxide 25%, 35%, 50%, Sles 70%, Caustic Soda Flakes And Pearls, Oxalic Acid, Citric Acid Monohydrate, Anhydrous Citric Acid, Homopolymer Polypropylene (pp), Paste Pvc Resin, Pvc Resin Sg-5, Thiourea, STPP, SODIUM HYDROSULFIDE, LABSA, Many Other Products In Agricultural, Pharmaceutical, Chemical & Rubber industry. With best regards.
POTASSIUM SORBATE FOOD GRADE POWDER/ GRANULAR PACKAGING - 25 KG CARTON HALAL CERTIFIED MOQ - 2MT
SrF3 99%
Leather And Textile Dyes And Chemicals And Industrial Chemical.
Fruits and vegetables fresh, agro chemicals.Import and export.
Chemicals mainly soda ash.
Magnesium oxide, toxin binder, energy boosters in liquid form, calf aid force plus ( calf aud paste), diare comfort, rumen comfort, live yeast, calcium phosphorus liquid form, liver tonic in liquid form, bovitrace extra, fresh cow therapy, inoculant for maize silage.
Product: Ethanol ENA +96% Packing: HDPE DRUMS and ISO-Tanks Payment Terms: T/T via Bank Product origin : Pakistan Harmonization System (HS) Code : 22071000 Please get in touch for further details.
During dyeing, salt is used to extract the dye into the fabric. Salt plays an important role there since it acts as the ionic force that transfers the paint onto the textile. Poor-quality salt gives uneven colour exhaustion, which looks terrible on the fabric. The hardness the salt is causing with its addition into the dye bath is significant. Therefore, the main emphasis is on maintaining the low hardness of salt. The grades of dyeing salt start from hardness of 180 ppm (50 g/l) and go down to zero hardness (any g/l), and in between, there are seven other different qualities. The hardness alone is not the only factor that impacts the dyeing. The impurities also affect the quality of the dyed fabric or yarn. Since we have expertise in this region, we enjoy a handsome domestic market share and a decades-old export customer that guarantees our high-quality, credible dyeing salt that will not create problems while using it for dyeing purposes. Salt is used to extract the dye into the fabric during the dyeing process. Salt plays an important role there since it acts as the ionic force that transfers the paint onto the textile. Poor-quality salt gives uneven colour exhaustion, which looks terrible on the fabric. The hardness the salt is causing with its addition into the dye bath is significant. Therefore, the main emphasis is on maintaining the low hardness of salt. The grades of dyeing salt start from hardness of 180 ppm (50 g/l) and go down to zero hardness (any g/l), and in between, there are seven other different qualities. The hardness alone is not the only factor that impacts the dyeing. The impurities also affect the quality of the dyed fabric or yarn. Since we have expertise in this region, we enjoy a handsome domestic market share and a decades-old export customer that guarantees our high-quality, credible dyeing salt that will not create problems while using it for dyeing purposes.
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.
