We provide high-quality Xanthan Gum, a natural high molecular weight polysaccharide used as a superior thickening, stabilizing, and suspending agent across food, oilfield, and industrial applications.
Why Malic Acid in Masala / Seasoning
(Get rid of bitter taste = Replace 50% citric acid with Malic acid )
Make your Seasoning / Masala more Flavourful with Fuso Malic Acid.
Low Dosage of Malic Acid can provide better sourness and mellow taste in your Masala in compared to Citric Acid.
Enhances the flavours and provide mellow smooth pleasant taste.
Allowing the use of less flavor additives.
Masks the aftertaste of some salt.
Improves the pH stability.
It responsible for the tart flavor of sumac spice.
It Provide long lasting flavor profile.
Malic acid makes flavor profile broader and more natural with the combination of Citric acid.
We provide worlds best Malic Acid Fuso Malic Acid / Japan. ( Seasoning Top Client Goldie Masala, Catch Masala, Symega Ingredients, Malik Seasoning).
*Magic of Malic -Enhances Pleasant Taste & Flavor*
Book Your order in advance for Fuso Malic Acid @Best prices or write / Call for Free Samples .
Nisin, a natural antimicrobial peptide produced by certain strains of the bacterium *Lactococcus lactis*, has emerged as a potent tool in food preservation and biotechnology. This peptide consists of 34 amino acid residues with a unique structure that includes several unusual amino acids and a lanthionine ring, which contribute to its stability and antimicrobial activity.
Discovered in the 1920s, nisin gained recognition for its ability to inhibit the growth of a wide range of Gram-positive bacteria, including foodborne pathogens such as *Listeria monocytogenes* and *Staphylococcus aureus*. This selective inhibition makes nisin particularly valuable in the food industry, where it serves as a natural preservative, extending shelf life and enhancing safety without altering the taste, texture, or nutritional value of foods.
Beyond its role in food preservation, nisin has found applications in biotechnology and pharmaceuticals. Its antimicrobial properties make it a promising candidate for combating antibiotic-resistant bacteria, potentially offering new strategies in the fight against infectious diseases. Moreover, research into nisin's interaction with bacterial membranes and its mode of action has provided insights into peptide-based drug design and delivery systems.
Nisin's safety profile, established by regulatory agencies like the FDA and EFSA, further supports its widespread use in food and pharmaceutical applications. As consumer preferences shift towards natural and sustainable ingredients, nisin's status as a naturally occurring peptide derived from a food-grade bacterium enhances its appeal as a safe and effective alternative to synthetic preservatives.
In summary, nisin represents a remarkable example of nature's arsenal against microbial threats, offering versatile solutions in food safety, healthcare, and biotechnology. Its continued exploration and application underscore its potential to address pressing challenges in food security, public health, and sustainable development.
Why Malic Acid over Citric acid?
(Get rid of bitter taste = Replace 50% citric acid with malic acid)
Malic Acid is Essential when using Artificial Sweetener in Your Beverages, as it:
Enhances the flavors and provide mellow smooth pleasant taste.
Allowing the use of less flavor additives.
Masks the aftertaste of some salt.
Improves the pH stability.
As per guidelines, malic acid makes flavor profile broader and more natural with the combination of Artificial Sweeteners (Sucralose, Aspartame, Ace- K & etc.).
JJD ENTERPRISES presents The World best Malic Acid Fuso Malic acid/ Japan.
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Curdlan gum A
CHEMICAL FORMULA:C6H10O5)n,n 250(400-500)
Usage: it is widely used as a thickeners in plant based food.Sausage Balls and Vegetable Meat.
CAS#:54724-00-4 HS NO.:13023911 Packing:1kg 10 Per Carton /1kg 20 Per Carton
Shelf Life 2 year
with the original unopened package.
ITEMS Standard Result
Color White to nearly white White
Odor Odourless or Almost odourless Odourless
Appearance Powder confirm
Gel Strength (g/cm) 450 465
Purity (w/%) 80 88
Loss on drying (w/%) 10 5
PH(1% aqueous suspension) 6.0~7.5 7
Ash, w/% 6.0 2
Total Nitrogen (w/%) 1.5 1.5
Pb (mg/kg) 0.5 Negative
Colonies Number (cfu/g) 10000 600
Escherichia Coli(MPN/g) 3.0 3.0
Storage:
Please store the products in a cool, dark and dry place.
It can be used in bean products, grain, flour product,bread, cakes,vinegar,sauces processing as preservative,mould inhibitor and shelf-life lengthening.
Vitamin C, also known as L-ascorbic acid, is an essential nutrient for higher primates and a few other organisms. Ascorbic acid is metabolically produced in most organisms, but humans are the most notable exception. The most widely known is that a lack of vitamin C can cause scurvy. The pharmacophore of vitamin C is the ascorbic acid ion. In living organisms, vitamin C is as an antioxidant because it protects the body from the threat of oxidants, and vitamin C is also a coenzyme.
Specifications:
Appearance: White or almost white crystalline powder
Identification: Positive Reaction
Melting Point: About 190
pH Value(2% Aqueous Solution): 2.4-2.8
pH Value(5% Aqueous Solution): 2.1-2.6
Clarity of Solution: Clear
Color of Solution: BY7
Copper(Cu): 5ppm
Iron(Fe): 2ppm
Heavy Metals: 10ppm
Lead(Pb): 2ppm
Arsenic(As): 3ppm
Mercury(Hg): 0.1ppm
Oxalic Acid: 0.2%
Impurity E: 0.2%
Loss on Drying: 0.4%
Sulphate Ash(Residue on Ignition): 0.1%
Specific Optical Rotation: +20.5 - +21.5
Residual Solvents: Meets the standard
Assay: 99.0%-100.5%
Limonene is a chemical found in the rind of citrus fruits, such as lemons, limes, and oranges. It is especially concentrated in orange peels, comprising around 97% of this rind's essential oils ( 2 ). It's often referred to as d-limonene, which is its main chemical form.
Thaifood-B is non phosphate or bleaching agent which is a mixture of food grade sodium/calcium salts and food materials in a ratio to provide excellent performance in fish-fillet and other fish products
BENEFITS:
1. Removing/bleaching bad matters on fish fillets.
2. Improving color and appearance of fish-fillet and other fish products
3. Improving the function of Thaifood-M or Thaifood-N.
Packing: 25kg/bag
MOQ: 10 tonnes
Mixed Phosphate,a food grade polyphosphates and food materials in a ratio to provide excellent performance in mainly fish and shrimp.
BENEFITS: Thaifood-M (Food Additive)
1.Increasing yield.
2.Minimizing the freeze loss (Drip Loss/ Weight Loss after defrost/thawing).
3.Improving texture appearance
Packing: 25 kg/bag
MOQ: 10 tonnes
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