Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % â?¥90.0 Free acid(Calculated by stearic acid) % â?¤2.5 Iodine value â?¤4.0 Melting Point (â??) 60.0-70.0 60.0-70.0 â?¤0.0001 Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005 Packagingï¼? Package in craft paper bags with moisture proof inside, Net weight:25KG/bag Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
S. No. Item No. S. No. Item No. 1 Banana Ripe BG 7 Strawberry BG 2 Banana Munch OB 8 Tutty Fruity BG 3 Bubble Gum Compd. 9 Tutty Fruity NPl 4 Mixed Fruit BG 999 10 Black Current BG 5 Pineapple BG 999 11 Raspberry BG No 1 6 Spearmint BG 999 12 Orange 999
White Granulated Powder Stevia Items Total: Reb A Sweet Ra97 more than 97% more than 97% 350-400X Ra95 more than 95% more than 95% 350X Ra80 more than 95% more than 80% 320-340X Ra60 more than 95% more than 60% 300-320X Ra40 more than 90% more than 40% 240X
White Powder Assay NLT95% Moisture 4.5% FCC, GB/T2328 Standard.
Sucralose CAS: 56038-13-2 Molecular Formular: C12H19C13O8 Assay: 98%-102% White Powder FCCX, USP39, E955, BP & EP Stardard.
CAS: 4075-81-4 Assay: more than 99% Water content: less than 0.3% Loss on drying less than 9.5% Meet standard HG2921-1999 and E282.
CAS: 137-40-6 Chemical Formula C3H5O2Na Assay: 99%-100.5% Loss on drying less than 1.0% Meet HG2922-1999 and E281 standard.
Feature: 1. Improve Bread Taste. 2. Recommended for Frozen Dough Process. Type: High Sugar/ Low Sugar Shelf Life: 45 days at 0-4 C
Feature: 1. Yeast & Bread improver Combined. 2. Convenient to use Type: High Sugar/ Low Sugar Shelf Life: 24 months.
Feature: 1. Consistent Quality Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: 1. Consistent Quality, Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: Make the Dough easy to handle, increase bread volume, improve texture, extend shelf life. Dosage: 0.2%-0.6% Shelf Life: 18 months.
Feature: For all kinds of sweet dough, concentrated ceripe, cost saved.. Dosage: 0.02% Shelf Life: 18 months.
Feature: Increase bread volume, improve crisp of bread crust. Dosage: 0.3-0.5% Shelf Life: 18 months.
Feature: 1. Specially designed for sweet frozen dough. 2. Suitable for longer shelf life dough. 3. improve dough texture. Dosage: 0.5-2% Shelf Life: 18 months.
Feature: 1. Specially Improve the quality of crumb bread. 2. Improve elasticity and softness of crumbs. Dosage: 0.4-0.8% Shelf Life: 18 months.
Feature: 1. Specially designed for Hamburger. 2. Improve the texture and softness Dosage: 0.5% Shelf Life: 18 months.
Feature: 1. Yeast & Bread improver combined. 2. Convenient to use. Type: High Sugar/ Low Sugar Shelf Life: 24 C
Feature: Strengthen gluten, increase bread volume, improve texture. Dosage: 0.5% Shelf Life: 18 months.
Feature: increase bread volume, improve texture, cost saved. Dosage: 0.3%-0.5% Shelf Life: 18 months.
