Stabilizers

2,4-Xylenol

2,4-Xylenol is used in antioxidants, stabilizers, intermediate for pressure sensitive inks and photoresists.

Acacia gum

Agar Agar Food Grade Strips FOOD GRADE <90%

Agar Agar Food Grade is also available in the form of strips packed in 25 gram with Red Ribbon tied at both ends, in 2 kg cartons containing 80 packets.

Agar powder

Agar Powder is chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii. It can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts, as a clarifying agent in brewing, and for paper sizing fabrics.

Calcium Lactate food additives(nutrition food supplement/ingredient) FOOD GRADE 98.0-101.0%

Calcium Lactate food additives(nutrition food supplement/ingredient)

Calcium Lactate is white granules or white power with a little efforescence and no other smell. It can be easily dissolved in hot water, but not in inorganic solvents. Its molecular formular is C6H10CaO6.5H2O and its molecular weight is 308.3. It is widely used in the fields of food , beverage, medicine, etc. As food additive, the adding amount of Calcium Lactate should be in accordance with the requirements of GB14880-94 and GB2760: 12-24g in cereal and cereal product, 3-6g in beverage and milk beverage, 23-46 in nurseling food.

Calcium Lactate for calcium supplements added in health care products USP 99.9%

Calcium Lactate for calcium supplements added in health care products

1. Description:

Molecular formula: C6H10CaO6·5H2O

Molecular weight: 308.3

CAS NO.:814-80-2

Appearance: white granules or white powder with a little efflorescence

Organoleptics: odorless and moderate flavor 

Solubility: It can be easily dissolved in hot water (5%), but not in inorganic solvents.

Character: It has high absorption rate and good solubility, so it can be easily absorbed.

Application: It is widely used in the fields of food, beverage, medicine, etc., and also used as strengthening calcium source added into dairy products.

Standard: It conforms to the requirement of FCC, USP and BP.

Calcium Lactobionate

Calcium Lactobionate is used in dry pudding mixes, and mineral supplements.Calcium Lactobionate is an important drug intermediate used for the preparation of calcium tablets and injectables. It is used in proprietary oral liquid calcium preparation

EXCELAIS-602

EXCELAIS-602 is the new generation Stabilizer-Emulsifier system from Riken Vitamin, designed to ensure 100% consumers satisfaction. EXCELAIS series is able to provide a great variation in frozen dessert characteristics. This includes ice cream with improved mouth feel, improved melting resistance, as well as ice cream that retain its shape beautifully.

Ethoxylated Monoglyceride

Ethoxylated Monoglycerides have good dough strengthening characteristics but very little crumb softening. Dosage of this compound is rather critical as excess amounts cause excessive expansion which can lead to collapse of the bread when in the oven. The main reason to use this product is when more expansion of the product is desired.

Gelatin

Gelatin is a translucent, colorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt.