Food Ingredients GDL Glucono-Delta-Lactone IntroductionGlucono-delta-Lactone (GdL), a white crystalline powder, is a neutral cyclicester of gluconic acid. The acid is produced by an aerobic fermentation of a carbohydrate source. After fermentation it is purified and crystallised into Gdl. GDL is an acidifying agent that enables progressive..
 
Betaine Hydrochloride food ingredients 590-46-5 Betaine Hydrochloride is widely used as an important nutritional ingredient for additive to reach better performance with lower cost.[Synonyms]1-Carboxy-N,N,N-trimethylmethanaminium, chloride; Betaine Hydrochloride.[Product Code] SB01 [CAS NO.] 590-46-5 [Molecular Formula] :..
 
- Sodium Erythorabate,Erythorbic acid used in food as anntioxidant,such as meat,fish,beer,fruit jicce,juice,crystal juice,canned vegetables,pudding dairy,jam,grape wine,pickles,als used in steel industry,peroo-chemical,medication and cosmetic industry- certify by FDA,CQC,HACCP,KOSHER,HALAL,QS- character: white or slightyl yellow white crystal..
 
Soy lecithin food grade powder.Chemical properties: Formula:C44H86NO8P M.W.: 789Physical properties: brown or yellow powder, density 1.0305,hygroscopicity,soluble in ethanol, chloroform,difficult to dissolve in water,acetone etc.Other tech indexs:Chemical analysisAppearancesoy lecithin powderAcetone-Insoluble Matter90% MinAether-Insoluble..
 
Free sample within 24hours Feedback within 24hoursSGS inspection and CIQ Quality certificate provideAscorbic acid (Vitamin C) VcProduct Name: Vitamin C (Ascorbic Acid) Orgin: China Molecular Formula: C6H8O6 CAS NO.: 50-81-7 H. S. Code: 29362700 Specification: BP2005/USP30/EPVI/FCCV CP2005/GB14754-93 Packing: Net weight 25kg cardboard cartons..
 
specifications of corn starch food gradeAppearance:white powderodour:normalmoisture:11-14pct maxPH value:5-7finene:99pct minspot:0.4pct maxash:0.2pct maxacidity:18pct maxprotein:0.4pct maxwhite:90pct maxpacking:25kg/pp bag,total 19.5mt/one container(20'FCL)
 
PRODUCT ILLUSTRATION: Vitamin B2 is one of the essential nutrients for human healthy metabolism, which makes it very important for human growth, remaining the integrality of skin. So, it is much necessary that the source of obtaining it is through food additive. However, Vitamin B2 becomes unstable when exposed to light, oxygen, heat and metal..
 
Honey Specification:Reducing sugar:78-79%Glucose: >40.5%Fructose:>37.5%Sucrose:<5%Moisture:<18.5% Usage:As sweetener in food ingredients. Packing:290kg iron drum
 
1.Description: 120 mesh Kappa refined carrageenan is a jelly-like substance obtained by extraction with alkaline water from red seaweeds. It is used mainly in products that need gelling, suspending, thickening or water holding properties. In the food industry, carrageenan is used as stabilizer, emulsifier, thickener, filler and gelling agent..
 
1.Description: 120 mesh Kappa refined carrageenan is a jelly-like substance obtained by extraction with alkaline water from red seaweeds. It is used mainly in products that need gelling, suspending, thickening or water holding properties. In the food industry, carrageenan is used as stabilizer, emulsifier, thickener, filler and gelling agent..
 
Food Ingredients, Food Additive, Food ChemicalsCornstarch,wheat starch, tapioca starch, modified starch, maltodextrinItemStandardResult AppearanceWhite powderWhite powder Moisture (%)<13.513Acidity (ml)<1.81.4Protein (Dry Basis)%<0.350.31Fineness (%) >99.599.8 So 2 mg/kg<30.0026.2Ash (dry basis)%<0.150.11Spot..
 
Product overview:Angel Yeast dietary fiber mainly exists in yeast cell wall, and it is major composed of two kinds of polysaccharides β-glucan and α-mannan, which respectively accounts for 30% and 25% of the dry weight of cell walls.1. Angel Yeast dietary fiber is derived from yeast cell wall, obtained as a pale yellow powder of..
 
Product DescriptionAdopting the imported stearyl alcohol as its coating ingredient, it is produced by using the advanced production technology. As a food additive, Ascorbic Acid Coated is an essential food ingredient in our food supply. Of our food additives and food ingredients. Item Specification --BP 2000 / USP 24 / FCC IVNameAscorbic Acid..
 
Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained. Properties: - Average molecular weight..
 
1.Yeast extract introduction Yeast Extract CAS No: 8013-01-2 EINECS No: 232-387-9 Radix scutellariate = Root of Baikal Skullcap; L-linalyl acetate2.Yeast extract Specifications ITEMSIllustrationPASTEPOWDERAppearanceYellow to brown pasteLight yellow or yellow powderDry matter65%-75%≥94%Total nitrogen6.0-10.0%6.0-10.0%Amino..
 
Food Flavour for dairy products1.Food Grade.2.water soluble,water&oil soluble, oil soluble, powder and emulsion form3.It has stong natural flavour profile.4.ISO,HACCP,QS certificates5.We have many kinds of flavour for dairy products, such as butterfat, milk powder, pure milk flavour,vanilla flavour, orange flavour, orange emulsion..
 
1)Vital Wheat Gluten(active wheat gluten flour) 2)ISO9001 3)HACCP4)HALALPlease find following specification: Specification Detail: Appearance:Slightly yellow powder.Protein(N=5.7, dry basis)75% minAsh:1 % max. Moisture:9.0% max.Water Absorption (dry basis):160% min.Particle Size (pass 80mesh sieve):95% min.Package:25kg net kraft paper..
 
Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained.Properties: - Average molecular weight..
 
Application for daily productsTransglutaminase treatment of milk prior to yogurt manufacture can be used to improve the texture and reduce syneresis.Treating caseins with the enzyme transglutaminase, which catalyses the formation of covalent surface as well as those in the core of the micelles.as a result, the stability of casein micelles..
 
Calcium citrateCAS:813-94-5Molecular Formula:C12H10Ca3O14Molecular Weight:498.43EINECS:212-391-7Appearance:white crystal powderUSES:1.Calcium citrate as food Calcium fortifier, calcium absorption effect better than inorganic calcium.2.Used as a chelating agent, buffer, organization coagulate agent, calcium fortifier, emulsifying salts,..