Food Improving Agents improves food products properties

Improving-Agents

Ascorbic Acid

Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as antioxidant food additives. In plastic manufacturing, ascorbic acid can be used to assemble molecular chains more quickly and with less waste than traditional synthesis methods. It is a cofactor in tyrosine oxidation. It is easily oxidized and so is used as a reductant in photographic developer solutions and as a preservative. In fluorescence microscopy and related fluorescence-based techniques, ascorbic acid can be used as an antioxidant to increase fluorescent signal and chemically retard dye photobleaching. It is also commonly used to remove dissolved metal stains, such as iron, from fiberglass swimming pool surfaces.

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Canthaxanthin

Canthaxanthin is a carotenoid pigment.It was first isolated in edible mushrooms.belong to a larger class of phytochemicals known as terpenoids. It has also been found in green algae, bacteria, crustaceans, and fish.It is used for egg-yolk and broiler pigmentation, as the red component of the yolk colour, and in foods and cosmetics requiring a more orange-red hue.It is also used to reduce sensitivity to sunlight, used to improve the colour, flavour, texture, or storage life of food, used to enhance the colour of trout and salmon.

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Chlorine

Lenntech BV offers most commonly used disinfectants for water disinfection such as chlorine. Our chlorine product is applied for the deactivation of most microorganisms and it is relatively cheap and convenient method. Buy chlorine from Lenntech BV supplier, which is used for bleaches, as disinfection products and a building block to produce organic compounds.

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Microcrystalline Cellulose

Microcrystalline cellulose is a purified, partially depolymerized cellulose prepared by treating alpha-cellulose, obtained as a pulp from fibrous plant material, with mineral acids. It comprises purified, de-polymerised, Micro Crystalline sub micron size colloidal particles. It is metabolically inert, and has excellent water absorptive, swelling & dispersion properties.

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Non Phosphate FOOD GRADE

THAIFOOD-N (Non Phosphate) is a mixture of food grade sodium/calcium salts and food materials in a ratio to provide excellent performance in reducing drip loss, improve moisture retention, prevent freeze burn, suitable for flavor and texture improvement of seafood products.

Packing: 20 kg/bag
MOQ: 20 tonnes
Payment Term: T/T,L/C
Sample: Available

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Refined Glycerin 99.7% Min BP/USP Grade Purified 99.7%

Refined Glycerin 99.7% Min BP/USP Grade 

Packing 250 KG X 80 (Brand New Steel Drum) / 20 MT Per 20 FT FCL

or

Packing 250 KG X 80 (Brand New HDPE Drum) / 20 MT Per 20 FT FCL

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acetic acid FOOD GRADE

Vinegar is a household essential often used for cooking, and it even helps unclog sinks. What chemical substance makes vinegar smell the way it does? Vinegar is actually a solution that is made of 4-8% of acetic acid that is dissolved in water and other substances that give vinegar its flavor depending on its type.

Acetic acid, also known as ethanoic acid and methanecarboxylic acid, is a colorless liquid that has a strong and distinct pungent and sour smell. Its chemical formula is C2H4O2: it has two carbon (C) atoms, four hydrogen (H) atoms and two oxygen (O) atoms. Because it has a carbon in its chemical formula, it is an organic compound

We use vinegar for so many things – for cooking, cleaning, laundry and many other household uses, like unclogging drains. It is also used in a popular science project – the volcano science experiment – where the lava is vinegar reacting with baking soda colored in red food coloring. Vinegar is most definitely a cook’s friend. It is so important in the kitchen that we may even have many different types of vinegar: balsamic vinegar, apple cider vinegar, red and white wine vinegar, and more

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bread improver FOOD GRADE 100%

                            BREAD IMPROVER

Appearance
While or straw yellow powder.
Character and application
  Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly.

The recommended adding amount :0.1%~0.3%。

Index:

  Moisture  %

  ≤12.0

  ash %

  ≤30

  Heavy metals(Pb)%

  ≤0.0010

  Arsenic (As)%

  ≤0.0003

Package:
Aluminized bags.  Net weight: 20KG/CTN(4*5KG).

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 material that is explosive, combustible or deleterious. The shelf life is 12 months

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phosphate group FOOD GRADE

THAIFOOD-N (Non Phosphate) is a mixture of food grade sodium/calcium salts and food materials in a ratio to provide excellent performance in reducing drip loss, improve moisture retention, prevent freeze burn, suitable for flavor and texture improvement of seafood products.

Packing: 20 kg/bag
MOQ: 20 tonnes
Payment Term: T/T,L/C
Sample: Available

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sodium bicarbonate FOOD GRADE >99%

White crystal powder, non-toxic, salty in taste, soluble in water and aqueous solution, insoluble in ethanol, alkalescence, deliquescent in the air, easily labile at high temperature, release  carbon dioxide. Its density is 2.16~2.22g/cm³

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