1. Our low sugar instant dry yeast is a kind of baker's instant dry yeast.
2. Quality Product with good effects
3. Our low sugar instant dry yeast is granular and yellowish. Its moisture is not more than 5.5%. Its fermentation ability varies from 500 to 700ml/h and its sugar dosage is between 0-7%. Our low sugar instant dry yeast can be kept for two years.
4. Our low sugar instant dry yeast is packaged in vacuumed aluminum foil sachets then put into a carton.
Chemical And Physical Standard
Colour-------------------Yellowish brown to light yellow
Dry matter----------------min. 94.5%
Moisture-----------------max. 5.5%
Fermentation-------------min.650mL/hr(CO2)
Retention Rate-----------min.80%
Microbiological Standard
Coliforms---------------max. 90MPN/100g
Salmonella--------------absent in 25g
Shigella----------------absent in 25g
Staphylococcus aureus----absent in 25g
Sucralose Granular/powder, E955, Cas no.56038-13-2, a non-calorie artificial sweetener manufacturing process via chemical synthesis, from sugar, so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups, condiments, chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. The sweet of Sucralose is twice than Sodium Saccharin, three times than Aspartame.
As an experienced Sucralose manufacturer and supplier, we has been supplying and exporting Sucralose for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Sucralose 100mesh powder/60mesh granular Food grade Specification
ITEM STANDARD
APPEARANCE WHITE CRYSTALLINE POWDER
ASSAY 98.0-102.0%
SPECIFIC ROTATION +84.0�°ï½?+87.5�°
PH OF 10% AQUEOUS SOLUTION 5.0-8.0
MOISTURE 2.0 % MAX
METHANOL 0.1% MAX
RESIDUE ON IGNITION 0.7% MAX
HEAVY METALS 10PPM MAX
LEAD 3PPM MAX
ARSENIC 3PPM MAX
TOTAL PLANT COUNT 250CFU/G MAX
YEAST&MOULDS 50CFU/G MAX
ESCHERICHIA COLI NEGATIVE
SALMONELLA NEGATIVE
STAPHYLOCOCCUS AUREUS NEGATIVE
PSEUDOMONAD AERUGINOSA NEGATIVE
Agar agar, E406, CAS 9002-18-0, food thickener, polysaccharides extracted from seaweed. Properties: coagulability, stability, form the complex with some materials. It can be used as a thickener, coagulant, suspending agents, emulsifiers, preservatives and stabilizers. Agar Agar is widely used in a variety of drinks, jelly, ice cream, cakes, candy, canned food, meat products and so on. Function and uses: It is one of the most extensive use of sodium alginate in the word. Agar Agar is hydrophilic colloid with dividing into strips and powder.
As an experienced Agar agar manufacturer and supplier, we has been supplying and exporting Agar agar for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
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Locust Bean Gum, E410, CAS no.9000-40-2, a galactomannan vegetable gum extracted from the seeds of the carob tree. Locust Bean Gum appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent. It has a sweet flavor similar to chocolate, and is mainly used to sweeten ice cream, cream cheese, transparent jellies, infant formulas, skin care products. Locust bean gum significantly improves gel strength and texture and prevents syneresis when used in combination with Carrageenan. Its unique synergy with Xanthan gum provides clear advantages such as highly elastic gel formation from two thickening agents with a very limited syneresis.
As an experienced Locust Bean Gum manufacturer and supplier, we has been supplying and exporting Locust Bean Gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Locust Bean Gum Specification
ITEM STANDARD
Appearance White to yellow-white, nearly odorless powder
Particle Size 95% Pass 100 mesh
Galactomannans â?¥ 75%
Viscosity (1%, 25â??, mPa.s) â?¥ 2500
PH 5.4- 7.0
Moisture 14% Max
Acid-Insoluble Matter 4% Max
Protein 7.0% Max
Ash 1.2% Max
Starch Negative
Arsenic (as As) 3 mg/ kg Max
Lead 5 mg/ kg Max
Heavy Metals (as Pb) 10 mg/kg Max
E.Coli/ 5g Negative
Salmonella/ 25g Negative
Mould & Yeast 500 cfu/ g
Total Plate Count 5000 cfu/ g
Citrus & Apple Pectin powder, E440, CAS no.9000-69-5, Pectin is used as a gelling agent in a wide range of fruit-based products, such as jams, marmalades, jellies, fruit preparations for yoghurts and desserts and fruit filling for bakery products. Pectin is used in confectionery jellies to give a good gel structure and a clean bite. The typical dosage of pectin in food applications is between 0.5 â?? 1.0%.
As an experienced Citrus & Apple Pectin manufacturer and supplier, we has been supplying and exporting High methoxyl pectin, DE (Degree of methyl Esterification ) higher than 50 and low methoxyl pectin pectin, DE lower than 50 food grade. for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
High methoxyl pectin/Low methoxyl pectin Specification
Degree of esterification >50 or <50
Galacturonic acid >65 %
pH of 1% solution 2.8-3.3
Loss on drying, % <=12
Texture free-flowing powder
Particle size At least 99% less than 0.250 mm test sieve
Colour,Flavor A creamy-white to light brown, of neutral odor and flavor
Ash content ï¼?5%
Acid-insoluble ash <1 %
SO2 <50 mg/kg
Free methyl, ethyl and isopropyl alcohol <1 %
Lead <5mg/kg
Arsenic <3mg/kg
Total plate count < 1000/g
Yeast and mould < 100/g
Coliforms absent in 1 g
E. Coli absent in 1 g
Staphylococcus aureus absent in 1 g
Salmonella absent in 25 g
Tara gum, E417, CAS no.39300-88-4, used as a thickening agent and stabilizer for food, produced by separating and grinding the endosperm of Caesalpinia spinosa seeds. Characteristics as Emulsifiers, Stabilisers, Thickeners and Gelling Agents. The viscosity of a 1% solution of Tara gum is around 5,500 cps, similar to guar gum and almost three times higher than locust bean gum. Uses in a wide range of food applications such as baked goods, dairy products, frozen desserts, water jellies, fruit preparations, meat based products, sauces and dressings.
As an experienced Tara gum manufacturer and supplier, we has been supplying and exporting Tara gum for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Tara gum Specification
ITEM STANDARD
Appearance A white to white-yellow odorless powder
Galactomannans 80%
Viscosity ( Brookfield LVF, 1%, 25, Spindle #4, 20rpm, mPa.s) 5000
Solubility Soluble in water, insoluble in ethanol
pH 5.0- 7.5
Moisture 12% Max
Protein (factor N x 5.7) 3.5% Max
Fat 0.75% Max
Ash 1.5% Max
Acid insoluble matter 2% Max
Lead 5 mg/kg
Arsenic 3 mg/kg
Mercury 1 mg/kg
Cadmium 1 mg/kg
Heavy metals (as Pb) 20 mg/kg
Starch Negative
E. coli/ 5g Negative
Salmonella spp./ 10g Negative
Clostridium Perfringens/ g Negative
Mould & yeast 500 cfu/ g
Total plate count 5000 cfu/ g
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Barbeque Blend Oleoresin Liquid 100% Natural
Combination of Oleoresins of Cumin, Coriander, Nutmeg, Clove, Garlic, Ginger, All Spice, Oregano, Chilli and Black Pepper Oil.
Biryani is a mixed rice dish with its origins in the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately used. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one the most popular dishes which has acquired a niche for itself in South Asian cuisine.
Biryani masala oleoresin is a perfect combination of spices and oleoresinsHyderabad Biriyani Masala Blend is a combination of Oleoresins of Chilli, Cumin, Coriander, Ginger, Turmeric, Cardamom, Nutmeg, Clove, Cassia, Garlic, and Onion. The oleoresin obtained by extracting dried seed, leaf of many spices through the process of Super Critical Fluid Extraction green technology method and blend by our specialized R&D team. Oleoresin of Biryani is reddish-brown liquid with spicy aroma consists of various components namely piperine, eugenol, eucalyptol, Terpenyl acetate, linalool, cinnamaldehyde, cuminaldehyde, capsaicin, anethole, myristicin, sabinene, gingerol. It blend of spice oleoresins used specifically for biryani, the biryani masala oleoresin adds not only flavour and aroma that is required in perfect biryani.
Presence of such chemicals makes biryani masala oleoresin best for medicinal and flavour. Biryani masala oleoresin will make your chicken recipe even more delicious & the aroma of fresh spices will make your mouth watering.
We are blessed with a green extraction, production method that is SCFE, large storage facility that helps us in keeping large stock and meeting urgent and massive requirements of the customers. With us, clients can stay assured for the quality of the products as we make use of the first class raw material that is, tested by well equipped quality control laboratory with experienced & knowable analyst on several measures prior to product manufacturing. Ozone Naturals offer world class quality Biryani Masala Oleoresin as per customer demand.
Benefits of oleoresin :
1) Used as a flavouring agent in different types of biryani�?�¢??s.
