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  • Food Additive Food Emulsifier Polyglycerol Polyricinoleate E476 PGPR

    Food Additive Food Emulsifier Polyglycerol Polyricinoleate E476 PGPR

    Food Additive Food Emulsifier Polyglycerol Polyricinoleate E476 PGPR Introduction of Polyglycerol Polyricinoleate Chemical Structure: Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W/O). Technical Index Acid value(mgKOH/g) ≤6.0 Saponification value(mgKOH/g) 170-200 Hydroxyl value(mgKOH/g) 80—100 Iodine value(g/100g) 70-100 Heavy metals (calculated by Pb)% ≤0.001 Arsenic (calculated by As)% ) ≤0.000 ...
  • Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e

    Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e

    Food Emulsifier Diacetyl Tartaric Acid Esters of Mono-and Diglycerides DATEM E472e  Introduction of Diacetyl Tartaric Acid Esters of Mono-and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-9.2. Physical-Chemical Parameter Technical Index (Refer to FCCIV 39-2010) ITEM SPECIFICATION RESULT APPEARANCE  Ivory or straw yellow powder   Ivory or straw yellow powder         Acid valu...
  • Food Additive Food Emulsifier Sodium Stearoyl Lactylate SSL E481

    Food Additive Food Emulsifier Sodium Stearoyl Lactylate SSL E481

    Food Additive Food Emulsifier Sodium Stearoyl Lactylate SSL E481 Introduction of Sodium Stearoyl Lactylate Chemical Structure: CAS No.: 25383-99-7 E Code: E481 Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Physical-Chemical Parameter Technical Index (Refer to FCCIV and FAO/WHO)  ITEM  SPECIFICATION         RESULT APPEARA...
  • Distilled Glycerin Monostearate (GMS),  Distilled Monoglycerides DMG90

    Distilled Glycerin Monostearate (GMS), Distilled Monoglycerides DMG90

    Distilled Glycerin Monostearate Introduction of Distilled Glycerin Monostearate Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Our DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher monostearate content (> 99%), lower impurity content, long-term stable physical-chemical indexes and higher emulsifying properties. Physical-chemical parameter Index Standard(GB15612-1995) Test ...
  • Distilled Monoglycerides DMG90, Distilled Glycerin Monostearate (GMS90) E471 DMG95

    Distilled Monoglycerides DMG90, Distilled Glycerin Monostearate (GMS90) E471 DMG95

    Distilled Glycerin Monostearate  Introduction of Distilled Glycerin Monostearate  Chemical Structure:   Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethnaol and hot grease. It is a non-ionic emulsifier, HLB value 3.8-5.3. Quality index: Index Standard(GB15612-1995) Test result Appearance (20°C) Milky white/light yellow waxy solid Milky white waxy solid powder Monoglyceride content/% ≥90% 99.2 Free Acid/% ≦2.5 0.36 Iod...
  • Bakery Ingredients Vital Wheat Gluten Protein Content 82% Food Additive For Bread

    Bakery Ingredients Vital Wheat Gluten Protein Content 82% Food Additive For Bread

    Bakery Ingredients Vital Wheat Gluten Protein Content 82% Food Additive For Bread  Introduction of Vital Wheat Gluten Vital wheat gluten(VWG), also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption. It is widely used in the pro...
  • Protein Content 82% Vital Wheat Gluten For Noodles To Increased Toughness

    Protein Content 82% Vital Wheat Gluten For Noodles To Increased Toughness

    Protein Content 82% Vital Wheat Gluten For Noodles To Increased Toughness Introduction of Vital Wheat Gluten Vital wheat gluten(VWG) based on wheat as raw material, through processing to extract a light yellow powder of natural grain protein, containing the 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. vital wheat gluten in flour products, meat, aquatic prod...
  • Baking Food Ingredients Protein 82% Vital Wheat Gluten Food Grade VWG

    Baking Food Ingredients Protein 82% Vital Wheat Gluten Food Grade VWG

    Baking Food Ingredients Protein 82% Vital Wheat Gluten Food Grade VWG Introduction of Vital Wheat Gluten Vital wheat gluten(VWG) based on wheat as raw material, through processing to extract a light yellow powder of natural grain protein, containing the 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. vital wheat gluten in flour products, meat, aquatic products...
  • VWG Food Grade Vital Wheat Gluten As Water Retaining Agent In Meat Products For Ham Sausage

    VWG Food Grade Vital Wheat Gluten As Water Retaining Agent In Meat Products For Ham Sausage

    VWG Food Grade Vital Wheat Gluten As Water Retaining Agent In Meat Products For Ham Sausage Introduction of Vital Wheat Gluten Vital wheat gluten(VWG), also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption. It is widely used i...
  • Vital Wheat Gluten(VWG) As Strengthens Structure Added To Whole Wheat Bread, Rye Bread, Oatmeal Bread

    Vital Wheat Gluten(VWG) As Strengthens Structure Added To Whole Wheat Bread, Rye Bread, Oatmeal Bread

    Vital Wheat Gluten(VWG) As Strengthens Structure Added To Whole Wheat Bread, Rye Bread, Oatmeal Bread Introduction of Vital Wheat Gluten Vital wheat gluten(VWG), also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. Vital wheat gluten(VWG) is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat ...
  • Protein Content 82% Vital Wheat Gluten As Binding Agent For Helping Bread, Mushroom Or Chickpea Burgers Hold Their Shape

    Protein Content 82% Vital Wheat Gluten As Binding Agent For Helping Bread, Mushroom Or Chickpea Burgers Hold Their Shape

    Protein Content 82% Vital Wheat Gluten As Binding Agent For Helping Bread, Mushroom Or Chickpea Burgers Hold Their Shape Introduction of Vital Wheat Gluten Vital wheat gluten(VWG) is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish ...
  • Bakery Additive Vital Wheat Gluten Can Create Baked Goods And Plant-Based Meat Alternatives

    Bakery Additive Vital Wheat Gluten Can Create Baked Goods And Plant-Based Meat Alternatives

    Bakery Additive Vital Wheat Gluten Can Create Baked Goods And Plant-Based Meat Alternatives Introduction of Vital Wheat Gluten Vital wheat gluten is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat tas...
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