Sodium hempetaphosphate, an inorganic compound, is a white crystalline powder, soluble in water, insoluble in organic solvents, mainly used in the food industry as quality improvers, pH regulators, metal ion chelators, adhesives and expansion agents.
Sodium hempetaphosphate, an inorganic compound, is a white crystalline powder, soluble in water, insoluble in organic solvents, mainly used in the food industry as quality improvers, pH regulators, metal ion chelators, adhesives and expansion agents.
Sodium hempetaphosphate, an inorganic compound, is a white crystalline powder, soluble in water, insoluble in organic solvents, mainly used in the food industry as quality improvers, pH regulators, metal ion chelators, adhesives and expansion agents.
"Type: Food Additives
Origin: China
CAS No.: 12124-56-8
AUCO No.: 361
Packing: 25kg bag"
Items Standard
Appearance white powder
P2O5 60-71%
Inactive phosphates as P2O5 7.5%max
Fe 0.05%max
Water insoluble 0.1%max
PH of 1% solution 3.0-9.0
Loss on ignition 1% max
As 1ppm max
Pb 1ppm max
Heavy Metals as Pb 10ppm max
Cd 1ppm max
Hg 1ppm max
Flurode as F: 10ppm max
Chemical formula:na6p6o18
Appearance:white crystals
Use
Shmp is used as a sequestrant and has applications within a wide variety of industries, including as a food additive in which it is used under the e number e452i. Sodium carbonate is sometimes added to shmp to raise the phto 8.0–8.6, which produces a number of shmp products used for water softening and detergents.
A significant use for sodium hexametaphosphate is as a deflocculant in the production of clay-based ceramicparticles.[3][4][5][6] it is also used as a dispersing agent to break down clay and other soil types.[7]
It is used as an active ingredient in toothpastes as an anti-staining and tartar prevention ingredient.[8]
Food additive
Artificial maple syrup, canned milk, cheese powders and dips, imitation cheese, whipped topping, packaged egg whites, roast beef, fish fillets, fruit jelly, frozen desserts, salad dressing, herring, breakfast cereal, ice cream, beer, and bottled beverages, among other foods, can contain sodium hexametaphosphate.
Sodium hexametaphosphate is a kind of inorganic substance, the molecular formula is (NaPO3)6, it is white powder crystal, or colorless transparent glass flake or block solid. Soluble in water, insoluble in organic solvents. Hygroscopicity is very strong, dew placed in the air can gradually absorb water and appear sticky. It can form soluble complex with calcium, magnesium and other metal ions. It is widely used in food and industry.
Potential Applications:
Adhesives Metal Finishing Protein Drinks
Cereals Non-Alcoholic Drinks Protein Powders
Dairy Oral Care Ready Meals
Dressings & Sauces Personal Care Snack Foods
Meat, Fish & Poultry Pet Food Water Treatment
Sodium hexametaphosphate SHMPNSFFCC acts as an excellent sequestrant curing agent emulsifier firming agent flavor enhancer flavoring agent humectant nutrient supplement processing aid stabilizer and thickener surfaceactive agent synergist texturizer and buffering agent Cheese Cured Meats Desserts Dips Eggs Fillings Fruits Gelatin Ice Cream Imitation Cheese Meat Milk Based Beverages Pet Food Polymers Poultry Processed Cheese Processed Meat Seafood Sour Cream Starch Syrups Toppings Vegetable Protein Vegetables Whey Whipped Toppings Yogurt It is also used in personal care and water treatment industries It can be used as a chelating reagent for metal ions an adhesive and a swelling reagent
Sodium Hexametaphosphate FCCNSF Aditya Birla
WC Code 1902401
Sales Specification
Appearance White odorless powder
pH1 Solution 65 72
Bulk Density gmcc 10 min
Moisture at 110 Deg C for 4 hr 05 max
Water Insoluble 005 max
Phosphate as P30s 665 685
Loss on ignition 105C 4 hr then 550 C 30 min 10 max
Packing
50 lb bag 44 bags pallet
Sodium Hexametaphosphate FCC
WC Code 1902402
Sales Specification
Appearance White powder
Phosphate as P2O5 6800
NonActive Phosphate as P2O5 750
Iron Fe 005
pH 1 solution 58 73
Water Insoluble 005
Polymerization Degree 9 21
Packing
Sodium Hexametaphosphate, E452i, CAS no.10124-56-8, manufacturing process via chemcial heating, monosodium orthophosphate as raw material. Sodium Hexametaphosphate appears as a white powder. Applications for Sodium Hexametaphosphate include in cheese powders and dips, breakfast cereals, beer and bottled beverages, imitation cheese, frozen dessert, packaged eggs and artificial maple syrup.
As an experienced Sodium Hexametaphosphate manufacturer and supplier, we has been supplying and exporting Sodium Hexametaphosphate 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.
Sodium Hexametaphosphate food grade Specification
ITEM STANDARD
APPEARANCE WHITE POWDER OR WHITE GRANULES
TOTAL PHOSPHATE (As P2O5) 68.0% MIN
INACTIVE PHOSPHATE(As P2O5) 7.5% MAX
WATER INSOLUBLE MATTER 0.02% MAX
PH VALUE 5.8-6.5
IRON as Fe 200PPM MAX
THROUGH MESH 60 90% MIN
ARSENIC( As) 3PPM MAX
TOTAL HEAVY METALS( Pb) 10PPM MAX
FLUORID 30PPM MAX
LEAD 4PPM MAX
Sodium Hexametaphosphate
1. CAS:10124-56-8
2. Formula: (NaPO3)6
3. Packing: 25kg pp bags and 22mt per 20¡¯/FCL
4. Specification:
Specifications Industrial Grade Food Grade
Total phosphate, as P2O5% 68.0 68.0
Inactive phosphate, as P2O5% 7.5 7.5
Iron, as Fe % 0.05 0.05
Ph value (1% solution) % 5.8-7.3 5.8-6.5
Solubility Qualified Qualified
Heavy metals, as Pb % - 0.001
Arsenic, as As% - 0.0003
Fluoride as F% - 0.003
Water insoluble % 0.05 0.06.
5. Usage:
The product is mainly used as quality improving agent, pH value conditioning agent, chelate, adhesive and swelling agent. It has function to stabilize natural pigments and preserve color and luster of vegetables, fruits, canned product and sweetened bean paste. It can also emulsify adipose of canned meat to keep even quality. To improve moisture retention and prevent deterioration when it is used in canned meat and other meat products. It can make beer in clear liquid and prevent muddiness. It is also an excellent sediment solutionwater softener.
1. carbon black
2. rubber crumb
3. precipitated silica
4. silica quartz ore purity: 98% available, silica quartz powder/purity: 99.9% available, silica lumps purity: 99% available
5. calcium chloride powder 74% cacl2 92% cacl2 94%
6. magnesium chloride flake
7. sodium meta bisulphite (food grade 94 96%)
8. red onion as per your required size.
9. sodium acetate anhydrous 99% sodium acetate trihydrate crystal 99%
10.pet preform & fiber, bottle, flakes,
11.bopp tapes
12. capsicum or bell pepper, ready to eat foods, ready green paste like ginger, garlic paste.We also do logistic work for cif and we have 3rd party facilities like sgs on client chargeable base.
Sodium hexametaphosphate, often referred to as SHMP, is a versatile chemical compound with diverse industrial applications. It is most prominently used as a water treatment agent and food additive. In water treatment, SHMP acts as a powerful sequestrant, effectively binding to metal ions and preventing scale formation in pipes and boilers. It is also utilized in the food industry as a food additive, where it functions as a preservative and emulsifying agent, improving the texture and stability of processed foods. Sodium hexametaphosphate's ability to control water hardness and enhance food quality makes it an essential ingredient in various products and industrial processes, contributing to its widespread utility.
Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.
Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.
Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis).
Potmarjoram: O.onites
Wildmajoram: O.vulgare.
Syrian majoram is called zatar
Family: Labiatae or Lamiaceae (mint family).
In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe.
Origin and Varieties
Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India.
Description
Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet.
Chemical Components
Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin.
Culinary uses of Marjoram
Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
L-Aspartic Acid, CAS No.56-84-8, is the L-isomer of Aspartic Acid, available as White crystalline powder. L-Aspartic Acid is an essential amino acid for building proteins. So itâ??s widely used as nutrition supplements. L-Aspartic acid is also an important material in manufacturing of aspartame. As L-Aspartic Acid Manufacturers, Suppliers and Wholesalers in China , we supply food and feed grade L-Aspartic Acid, also D-Aspartic Acid and DL Aspartic Acid.
As an experienced L-Aspartic Acid manufacturer and supplier, we has been supplying and exporting L-Aspartic Acid 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.
L-Aspartic Acid Food grade Specification
DESCRIPTION White, oderless crystals or crystalline powder having a slightly acid taste. It is slightly soluble in water but insoluble in alcohol and in ether.It melts at about 270.
Chemical Name L-Aminosuccinic Acid
Molecular Formula C4H7NO4
Structural Formula
Molecular Weight 133.10
SPECIFICATION
(FCCVII) Identification Corresponds
Assay(as C4H7NO4)è?½ 98.5% â?? 101.5%(Calculated on the dried basis)
Heavy Metals(as Pb) 10mg/kg Max
Lead 5mg/kg Max
Loss On Drying 0.25% Max
Residue on Ignition 0.1% Max
Specific Rotation +24.5 ~+26.0(after drying)
Arsenic(as As) 2mg/kg Max
MAIN FUNCTION AND PURPOSE L-Aspartic acid can be added into cool drinks as nutrition supplement. It is used in medicine as ammoniac detoxicating agent, hepar function accelerator or fatigue refresher. And it can also be used in biochemical reagent, medium and intermediate in organic synthesis.
PACKING 25KG net in Plastic Woven Bag lined with PE bag, 18MT/20FCL(on pallet) or 20MT/20FCL(without pallet).
STORAGE Kept airtightly in a light-proof, dry and cool place.
