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. -
Properties: White to light yellow solid, with acetic acid gas, mild taste.Insoluble in water, soluble in ethanol, acetone and other organic solvents.Solubility depends on the degree of esterification and the melting temperature.HLB 2.5-3.5. Functional characteristics: Long chain fatty acid groups and short chain acetic acid groups in the presence of the molecules of acetyl - glycerol ester,it can form hard plastic and mechanical elastic membrane,has good lubrication.It can be used as emulsifier, film agent, tissue conditioner and lubricant. Application: 1,As an emulsifier for food preservation, sugar sugar boiling anti scaling, compound seasoning, fried potato chips or baked products, improve product processing performance, prevent moisture loss, can also prevent the product is dry, damp and microbial contamination. 2,For fresh wet rice production: in extrusion forming stage, the product thickness uniform, smooth surface, sticking to mould, small bubbles, elastic; in boiling stage, prevent starch ingredients in the cooking process is separated, so as to prevent the fresh wet rice surface sticky and have sticky even, and can increase the fresh wet rice elasticity, improve the fresh wet rice strength and processability, improve gluten, prevent broken, aging and oxidative deterioration. Usage method:Will acetylated monoglyceride ester and ingredients of fat, vegetable oil, palm oil, etc.) together, heating, dissolving, transferred to the other ingredients. If there is no oil mixture, and then dissolved in a small amount of oil available ingredients. Usage amount: Sugar sugar boiling scale: 0.001% Composite seasoning: 2% Fried potato chips: 0.2% Baking products (biscuits, bread, etc.): 0.4% Fresh wet rice flour (in dry powder): 0.06% - 0.03. Shelf life: 18 months
Light Yellow Liquid, E code is E472A,Degree of Acetylation: 90% According to the degree of acetylation ,melting point and existence are different ,its 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: 200KG / 25 KG 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.
Acetylated starch, E1420 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota. E number: E1420 (additional chemicals) CAS Number: 9045-28-7 EC Number: 618-556-3
List of E numbers for starch food additives permitted in the European Union. ... 1421, Acetylated starch, mono starch acetate, Stabilizer, thickener.
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 ,itâ??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) ï¼? 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.
Bar mops, dish cloth, duster cloth, floor cleaning cloth, stockinet rolls, face cloth, hand towels, bath towels, beach towels, kitchen towels, tea towels ( stripped, checked, printed, embroidered, jacquard ), waffle weave kitchen towels, glass cloth, herringbone kitchen towels, terry tea towels, mono check tea towels, aprons, pot holders, hot pad, oven mitts, silicon oven mitt, terry oven mitt, pan grabbers, chef hat, caps, socks ( cotton, polyester ), cotton rag rugs & mat, bed sheets, table cloth, napkins, cushion covers, thermal blankets, fleece blankets, mink blankets, floor carpet, cotton bags, tote bags, shopping bags, jute bags, paper / board bags, fruit picking bags, coin bags, cotton webbing tape, cotton/ polyester braided cards, home textiles & made ups, jute webbing, pp webbing, soft plant tie, coconut coir pith / peat..
Product Features The purity of the product, calcium and phosphorus ratio appropriate to ensure a higher degree of its biological effects. Phosphorus content greater than 21% of the products, their biological effects better. This unique high-tech companies use technology to make our products crystallization, high purity. Drying process advanced products, products with low free water under the premise that the product does not lose crystallization of water, avoid the product in the drying process for the loss of water caused by crystallization of biological effects of the reduction. coarse particles MDCP in the animals stay in the stomach longer and more conducive to the absorption of calcium phosphate, the product produced by micro-particles MDCP form, without any chemical binder. Specifications Appearance white powder or granule Phosphate  21% min Calcium     15% min Fluorine    0.18% max Arsenic    30ppm max Pb   30ppm max Source of OriginRock Packing and Storage Knitted bags lined polyethylene plastic bags double packaging, Weighing 25Kg. Transportation-and harsh rain. Stored in a cool, ventilated, dry place.
E-1420- Acetylated Starch - Maize Starch Based - Cold Water Soluble A Modified Starch for Water Holding and Freeze-Thaw Stability Lower Gelatinization Low-Temperature Stability Better Water Holding Capacity Texturing Agent Also, act as a Binding agent Applications: * All types of Frozen foods, Ice cream cones Instant noodles, Wafers Ham, Sausages Chinese Dumplings Meat Balls, Cutlets, Chicken Finger, Nuggets, Popcorn Ready to Fry Minced meats / Mashed potato snacks, Veg Balls
Food Chemical And Additives Mono Calcium Phosphate
Acetylated distarch adipate (E1422), is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener.
E-1414 - Acetylated distarch Phosphate - Potato Starch-Based - Cold Water Soluble APPLICATIONS As a Stabilizer and Thickener : It can be used in foods as a stabilizer in oily foods. STATHICK emulsifies fat and prevent it from separating from the products like Cream fillings, Fruit Pie fillings, Gravies, Sauces and Mayonnaise. When added to foods, the modified starch forms gels and thickens the texture without having to be heated. Better water holding capacity : Maintains high moisture content & lower oil uptake in the product. Give the product best Water Holding Capacity. For Gluten-Free Products: It can be used as a Gluten-Free substitute in various foods including Nuggets, Meat Balls, Cutlets, Chicken Finger, Popcorn, Sausages, Flavored Sausages and Ready to Fry Minced meats.
E-1422 - Acetylated distarch adipate - Tapioca Starch Based - Cold Water Soluble APPLICATIONS As a Thickener and Stabilizer: FlaMas-TS-CWS-E1422 is cold water soluble. It can be used in foods as a Bulking agent, Binder, Thickener and Stabilizer; provides medium smooth thickness & texture to the products like Fruit Sauce, Ketchup, Soy Sauce, Chocolate sauce, Canned foods, Baked Foods, Gravies, Yoghurt, Jelly, and Pudding.
E-1422 - Acetylated distarch adipate - Maize Starch Based - Cold Water Soluble: APPLICATIONS As a Thickener and Stabilizer: FlaMas-MS-CWS-E1422 is cold water soluble. It can be used in foods as a Bulking agent, Binder, Thickener and Stabilizer; provides medium smooth thickness & texture to the products like Ketchup, Chilli Sauce, Soy Sauce, Chocolate sauce, Canned foods, Baked Foods, Gravies, Yoghurt, Jelly, and Pudding.
E-1422 - Acetylated distarch adipate - Potato Starch-Based Cold Water Soluble : APPLICATIONS As a Thickener and Stabilizer: It can be used in foods as a bulking agent and stabilizer. Gives medium smooth thickness & texture to the products like Ketchup, Chili Sauce, Soy Sauce, Chocolate sauce, Canned foods, Baked Foods, Gravies, Yoghurt, Jelly, and Pudding.
StaThick-MS-CWS-E1414 is a modified, Vegan, Gluten-Free, Plantbased, Non-GMO, Cold Water Soluble starch used as a Emulsifier, Binder, Stabilizer and Thickener in Instant food products and various mayonnaise, sauces and gravies. This product has good resistance to heat and shear. It's stable to conservation and resistant to freezing. The special property of StaThick-MS-CWS-E1414 starch is its large water binding and fat binding Capacities.
Acetylated Distarch Phosphate (E1414) is used to stabilise oily foods. E1414 helps to emulsify fat and prevent it from separating. When added to foods, the modified starch forms gels and thickens the texture without having to be heated. E1414 is used in a variety of applications.
Acetylated Distarch Glycerol is prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling. They are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper.
E-1420- Acetylated Starch - Tapioca Starch Based - Cold Water Soluble Application: As a Thickener: FroSin-TS-CWS-E1420 can be used as a thickener and mouth-feel enhancer in canned foods, sauces, puddings, gravies, fruit pies, soups. As a Stabilizer and Texturizing Agent: FroSin-TS-CWS-E1420 can be used in products that undergo refrigeration process. It helps to improve stability during freezing - thawing, improve water holding capacity. It also acts as texturizer for various foods. In Baking and Confectionery: FroSin-TS-CWS-E1420 can be used as a stabilizer, thickener, binder, emulsifier in ice cream, cakes, and dumplings. It�¢??s is also stable at high temperatures and low pH and hence highly suitable for use in confectionery. It also has a lower gelatinisation temperature. For Gluten-Free Products: FroSin-TS-CWS-E1420 can be used as a Gluten-Free substitute in various foods including instant foods, Instant noodles, Vermicelli, Frozen fast food, Rice paper, cakes and Food coatings.
E-1420- Acetylated Starch - Potato Starch-Based - Cold Water Soluble : A Modified Starch for Water Holding and Freeze-Thaw Stability Lower Gelatinization Low-Temperature Stability Better Water Holding Capacity Texturing Agent Also, act as a Binding agent Applications: * All types of Frozen foods, Ice cream cones Instant noodles, Wafers Ham, Sausages Chinese Dumplings Meat Balls, Cutlets, Chicken Finger, Nuggets, Popcorn Ready to Fry Minced meats / Mashed potato snacks, Veg Balls
