Glucose (glucose), organic compound, molecular formula C6H12O6. It is the most widely distributed and most important monosaccharide in nature. It is a polyhydroxyaldehyde. Pure glucose is colorless crystal, with sweet taste but not as sweet as sugar (ordinary people can't taste sweet taste), easy to dissolve in water, slightly soluble in ethanol, insoluble in ether. Natural glucose solution rotatory to the right, so it belongs to dextrose. Glucose plays an important role in biology. It is the energy source of living cells and the intermediate product of metabolism, that is, the main energy supply material of living things. Plants can produce glucose by photosynthesis. It is widely used in confectionery manufacturing and medicine.
Glucose (glucose), organic compound, molecular formula C6H12O6. It is the most widely distributed and most important monosaccharide in nature. It is a polyhydroxyaldehyde. Pure glucose is colorless crystal, with sweet taste but not as sweet as sugar (ordinary people can't taste sweet taste), easy to dissolve in water, slightly soluble in ethanol, insoluble in ether. Natural glucose solution rotatory to the right, so it belongs to dextrose. Glucose plays an important role in biology. It is the energy source of living cells and the intermediate product of metabolism, that is, the main energy supply material of living things. Plants can produce glucose by photosynthesis. It is widely used in confectionery manufacturing and medicine.
Milk Products Lactose
Product Name: Lactose "Type: Food Additives CAS No.: 64044-51-5 AUCO No.: 919 Packing: 25kg bag" Items Standard Color Take an appropriate amount of sample in the white shallow dish on the natural light line, observe, white to light yellow. Taste smell Take an appropriate amount of sample in the white shallow dish in natural light, observe, slightly sweet and odorless. State of organization Take an appropriate amount of the sample in the white shallow disk in natural light, observe, crystal or powder crystal. Lactose a (In the dry basis)/(g/100g) A lactose content according to (100- water-ash)/(100-water) calculation. 9.0 Water/(g/100g) 6.0 (GB 5009.3-2010 Karl fisher method) Ash/(g/100g) 0.3 (GB 5009.4) PH/(10% aqueous solution) Take 10g of lactose in 100ml beaker, add distilled water into 10% water solution,with a pH measuring the value of pH. 4.5-7.0. Conclusion : The quality standard test of this food lactose is in accordance with the regulations.
Lactose Type: Food Additives Origin: China CAS No.: 63-42-3 AUCO No.: 919 Packing: 25kg bag
Lactose
Liquid Glucose
Liquid glucose helps in controlling crystallization, body appearance, sweetness, and osmotic pressure. It acts as a preservative in hard-boiled candies, jams, and jellies The liquid glucose we supply gives a smooth body and texture to all frozen desserts. It improves the texture and palatability of the ice cream and enhances flavors. TEXTURE & FEATURE: Yellow tinge to colorless clear, thick viscous syrup, free from rancidity and foreign matter. APPLICATION: Liquid Glucose to control crystallization, body appearance, sweetness, osmotic pressure, and as a preservative in hard-boiled candies, jams, and jellies. Liquid Glucose provides a smooth body and texture to all frozen desserts. In ice cream, to improve the texture and palatability of the ice cream and enhance flavors.
Sweetener - Liquid Glucose We are involved in manufacturing and supplying best quality of Sweetener - Liquid Glucose. The offered Sweetener - Liquid Glucose is extensively used as a sweetening agent in confectionery, bakery and other food preparations. In addition to this, we are involved in offering best quality of products to customers.
Application *Dairy products and milk Beverages *Yoghurts and curds *Bakery and Confectionery *Meat products *Prepared mixes
Brix 67.5 +/- 0.3 Sulfated Ash (%) 0.05 max pH 7.0 - 8.0 Invert (% Dry Basis) 0.30 max Sediment 4 ppm max Color Clear to light straw Microbiological Limits Mesophilic Bacteria 200 cfu/10g max Yeast 10 cfu/10g max Mold 10 cfu/10g max Sensory Characteristics Appearance Clear Liquid Taste Sweet, Bland Odor Characteristic
Product Description Categories Preservatives Qty in 20 FCL 5600kg Min Order 500kg Origin China Packaging Factory Packaging or Neutral Certificate ISO, Kosher, Halal, BRC E No. E235 CAS No. 7681-93-8 HS Code 294190 Specification FCC/USP Natamycin, E235, CAS no.7681-93-8, food preservative. Natamycin 50% in Glucose is a mixture of Glucose and Natamycin. It is used in the storage and preservation of fruits (e.g. orange, pear, apple or strawberry), fruit juice and green tea drinks. Natamycin suspension can be added directly(spraying or immersion)to the food. The recommended dosages of Natamycin 50% in Lactose is in the range 4â??40 mg per kg or litre of food. Exact dosage cannot be stated as it depends on the nature of the product for which it is intended. As an experienced Natamycin 50% in Glucose manufacturer and supplier, we has been supplying and exporting Natamycin 50% in Glucose, Natamycin 95%, Natamycin 50% Lactose, and Natamycin 50% Nacl from China manufacturers for almost 10 years, please be assured to buy from us. Any inquiries please feel free to contact us, we will reply you within 1 working day. Natamycin 50% in Glucose Specification ITEM STANDARD Appearance Off-white crystalline powder, odorless Purity 50% Loss on drying 8% pH (10% solution) 5.0- 7.5 Arsenic 1 mg/kg Lead 1 mg/kg Mercury 1 mg/kg Total heavy metals ( as Pb) 10 mg/kg Total plate count 100 cfu/g Coliform bacteria 30 MPN/ 100g E.coli/ 5g Negative Listeria monocyto/ 10g Negative Salmonella/ 10g Negative
Lactose Type: Food Additives Origin: China CAS No.: 63-42-3 AUCO No.: 919 Packing: 25kg bag
Product Name: Lactose "Type: Food Additives Origin: China CAS No.: 63-42-3 AUCO No.: 919 Packing: 25kg bag" Items Standard Identification A The infrared absorption spectrum of the sample is concordant with that of the standard. Identification B The principal spot obtained from the Test solution corresponds in appearance and RF value to that obtained from Standard solution A The test is not valid unless the chromatogram obtained with Standard solution B shows four clearly discernible spots, disregarding any spots at the origin. Identification C A red color develops. Specific optical rotation +54.4~+55.9, calculate on the anhydrous basis Acidity or alkalinity Add 0.3ml of phenolphthalein TS: the solution is colorless, and not more than 0.4 ml of 0.1 N sodium hydroxide is required to produce a red color. Water Not more than 1.0% Residue on ignition Not more than 0.1% Heavy metals The limit is 5µg per g. Protein and light-absorbing impurities The absorbance divided by the path length in centimeters is not more than 0.25 in the range of 210 to 220nm and is not more than 0.07 in the range of 270 to 300nm. TPC
Product Name: Lactose "Type: Food Additives Origin: China CAS No.: 63-42-3 AUCO No.: 919 Packing: 25kg bag" Items Standard Identification A The infrared absorption spectrum of the sample is concordant with that of the standard. Identification B The principal spot obtained from the Test solution corresponds in appearance and RF value to that obtained from Standard solution A The test is not valid unless the chromatogram obtained with Standard solution B shows four clearly discernible spots, disregarding any spots at the origin. Identification C A red color develops. Specific optical rotation +54.4~+55.9, calculate on the anhydrous basis Acidity or alkalinity Add 0.3ml of phenolphthalein TS: the solution is colorless, and not more than 0.4 ml of 0.1 N sodium hydroxide is required to produce a red color. Water Not more than 1.0% Residue on ignition Not more than 0.1% Heavy metals The limit is 5�µg per g. Protein and light-absorbing impurities The absorbance divided by the path length in centimeters is not more than 0.25 in the range of 210 to 220nm and is not more than 0.07 in the range of 270 to 300nm. TPC
Color Take an appropriate amount of sample in the white shallow dish on the natural light line, observe, white to light yellow. Taste smell Take an appropriate amount of sample in the white shallow dish in natural light, observe, slightly sweet and odorless. State of organization Take an appropriate amount of the sample in the white shallow disk in natural light, observe, crystal or powder crystal. Lactose a (In the dry basis)/(g/100g) A lactose content according to (100- water-ash)/(100-water) calculation. 99.0 Water/(g/100g) 6.0 (GB 5009.3-2010 Karl fisher method) Ash/(g/100g) 0.3 (GB 5009.4) PH/(10% aqueous solution) Take 10g of lactose in 100ml beaker, add distilled water into 10% water solution,with a pH measuring the value of pH. 4.5-7.0. Conclusion : The quality standard test of this food lactose is in accordance with the regulations.
Color Take an appropriate amount of sample in the white shallow dish on the natural light line, observe, white to light yellow. Taste smell Take an appropriate amount of sample in the white shallow dish in natural light, observe, slightly sweet and odorless. State of organization Take an appropriate amount of the sample in the white shallow disk in natural light, observe, crystal or powder crystal. Lactose a (In the dry basis)/(g/100g) A lactose content according to (100- water-ash)/(100-water) calculation. 99.0 Water/(g/100g) 6.0 (GB 5009.3-2010 Karl fisher method) Ash/(g/100g) 0.3 (GB 5009.4) PH/(10% aqueous solution) Take 10g of lactose in 100ml beaker, add distilled water into 10% water solution,with a pH measuring the value of pH. 4.5-7.0. Conclusion : The quality standard test of this food lactose is in accordance with the regulations.
Color Take an appropriate amount of sample in the white shallow dish on the natural light line, observe, white to light yellow. Taste smell Take an appropriate amount of sample in the white shallow dish in natural light, observe, slightly sweet and odorless. State of organization Take an appropriate amount of the sample in the white shallow disk in natural light, observe, crystal or powder crystal. Lactose a (In the dry basis)/(g/100g) A lactose content according to (100- water-ash)/(100-water) calculation. 99.0 Water/(g/100g) 6.0 (GB 5009.3-2010 Karl fisher method) Ash/(g/100g) 0.3 (GB 5009.4) PH/(10% aqueous solution) Take 10g of lactose in 100ml beaker, add distilled water into 10% water solution,with a pH measuring the value of pH. 4.5-7.0. Conclusion : The quality standard test of this food lactose is in accordance with the regulations.
Las 1NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumising, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
