| Content | Citric acid is a weakorganic acid. It is a natural preservative conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things.
It is Colorless or white crystalline powder and mainly used as an acidulant, flavorant and preservative preservative in foods and beverages. It is also used as an antioxidant, plasticizer and detergent, builder.
Used in food, beverage industries as acidulous agent, flavoring Used in food, beverage industries as acidulous agent, flavoring agent, and preservative, also used in detergent, electric plating, and chemical industries as oxidation inhibitor, plasticizer etc.
Citric acid is an organic acid found a variety of fruits and Acidity regulators vegetables, but it is most concentrated in lemons and limes. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle or Krebs cycle (see last paragraph) and therefore occurs in the metabolism of almost all living things. Excess citric acid is readily metabolized and eliminated from the body. Citric acid is an antioxidant. It is also used as an environmentally friendly cleaning agent.
| ITEMS | STANDARD | | Characteristic | White Crystal Powder | | Identification | Pass test | | Clarity & color of solution | Pass test | | Moisture | ≤1.0% | | Heavy Mentals | ≤10ppm | | Oxalate | ≤360PPM | | Readily carbonisable substances | Pass test | | Sulphated Ash | ≤0.1% | | Sulphate | ≤150PPM | | Purity | 99.5-100.5% | | Bactreial Endotoxin | ≤0.5 IU/MG | | Aluminium | ≤0.2PPM | | Mesh size | 30-100MESH/10-40MESH |
| Agar agar, polysaccharide extracted from seaweed, is one of the world’s most versatile seaweed gels. It is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin.
It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.
Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten diet. Once ingested, kanten triples in size and absorbs water. This results in the consumer feeling more full. Recently this diet has received some press coverage in the United States as well. The diet has shown promise in obesity studies.
| ITEM | STANDARD | | APPEARANCE | MILKY OR YELLOWISH FINE POWDER | | GEL STRENGTH (1.5%, 20℃) | > 1100 G/CM2 | | PH VALUE | 6 - 8 | | LOSS ON DRYING | =<15% | | GELATION POINT | (35-42℃) | | RESIDUE ON IGNITION | =<5% | | LEAD | =<5PPM | | ARSENIC | =<1PPM | | HEAVY METALS (PB) | =<20PPM | | SULPHATE | < 1% | | CLARITY | 58% | | TOTAL PLATE COUNT | < 5500/G | | MESH SIZE (%) | 90% THROUGHT 80 MESH | | SALMONELLA IN 25G | ABSENT | | E.COLI IN 15 G | ABSENT | | STARCH, GELATIN & OTHER PROTEIN | NONE |
| Brief introduction: Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for Sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.
1. Confection Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life. 2. Beverages The beverages are scientifically prepared with Maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc. 3. In fast foods As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children. 4. In tinned foods Add consistence, improve shape, structure, and quality. 5. In paper making industries Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality, structure and shape of the paper can be improved. 6. In chemical and pharmaceutical industries Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making. 7. In dewatered vegetable It can help the maintenance of the original color and luster, addsome flavor. 8. More application fields Maltodextrin is also widely used in other fields besides the foods industries. | ITEM | STANDARD | | Appearance | White or light yellow powder | | Colour in sloution | Colourless | | DE Value | 15-20 | | Moisture | ≤ 6.0% | | Solubility | ≥ 98% | | Sulphate Ash | ≤ 0.6% | | Iodine Experiment | Not changing blue | | PH (5% solution) | 4.0-6.0 | | Bulk Density (compacted) | 500-650 g/l | | Fatness | ≤ 5% | | Arsenic | ≤ 5ppm | | Lead | ≤ 5ppm | | Sulfur Dioxide | ≤ 100ppm | | Total Plate Count | ≤ 3000 cfu/g | | E.coli (per100g) | ≤ 30 | | Pathogen | Negative |
| folic acid, also known as Vitamin B9, is an essential food ingredient in our food supply.It is a water-soluble Vitamins, which is vulnerable to ultraviolet radiation. Folic Acid can be used as a health food additive to be added in infant milk powder.
The role of feed grade folic acid is to increase the number of live animals and the amount of lactation. The role of folic acid in broiler feed is to promote weight gain and feed intake. Folic acid is one of the B vitamins, which promotes the maturation of young cells in the bone marrow, promotes growth and promotes the formation of hematopoietic factors. Folic acid has the function of promoting ovulation and increasing the number of follicles. The addition of folic acid to the sow feed is beneficial to increase the birth rate. The addition of folic acid to the laying hens can increase the egg production rate.
| ITEM | STANDARD | | Appearance | Yellow or orange crystalline powder.almostodourless | | IdentificationUltraviolet AbsorptionA256/A365 | Between 2.80 and 3.00 | | Water | ≤8.5% | | Chromatographic purity | ≤2.0 % | | Residue on ignition | ≤0.3% | | Organic volatile impurities | Meet the requirements | | Assay | 96.0~102.0% |
| Sodium citrate is colorless or white crystal and crystalline powder. It is inodorous and taste salt, cool. It will loss crystal water at 150° C and decompose at more high temperature. It dissolves in ethanol.
Sodium citrate is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry, it can replace Sodium tripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography and metal plating.
Food application
Sodium citrate is used in refreshing drinks to alleviate sourness and improve taste. Adding this product to brewing can promote saccharification, and the dosage is about 0.3%. In the manufacture of sorbet and ice cream, sodium citrate can be used as an emulsifier and stabilizer in an amount of 0.2% to 0.3%. This product can also be used as a fatty acid-preventing agent for dairy products, a tackifier for processed cheese and fish products, and a sweetness correcting agent for foods.
Sodium citrate has a variety of excellent properties as described above, making it a very versatile use. Sodium citrate is non-toxic, has pH-adjusting properties and good stability, so it can be used in the food industry. Sodium citrate is used as a food additive and has the largest demand. It is mainly used as a flavoring agent, a buffering agent, an emulsifier, a swelling agent, a stabilizer and a preservative. In addition, sodium citrate is compatible with citric acid and used as a variety of jams. Gelling agents, nutritional supplements and flavoring agents for jelly, fruit juices, beverages, cold drinks, dairy products and pastries.
| ITEM | STANDARD | | CHARACTERISTIC | WHITE CRYSTAL POWDERS | | IDENTIFICATION | PASS TEST | | APPEARANCE OF SOLUTION | PASS TEST | | ALKALINITY | PASS TEST | | LOSS ON DRYING | 11.00-13.00% | | HEAVY METALS | NOT MORE THAN 5PPM | | OXALATES | NOT MORE THAN 100PPM | | CHLORIDES | NOT MORE THAN 50PPM | | SULPHATES | NOT MORE THAN 150PPM | | PH VALUE (5% AQUEOUS SOLUTION) | 7.5-9.0 | | PURITY | 99.00-100.50% | | READILY CARBONISABLE SUBSTANCES | PASS TEST | | PYROGENS | PASS TEST | | ARSENIC | NOT MORE THAN 1PPM | | LEAD | NOT MORE THAN 1PPM | | MERCURY | NOT MORE THAN 1PPM | | Hypromellose (INN), short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used as an ophthalmic lubricant, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products. As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code (E number) is E464.
| ITEMS | STANDARD | | Apperance | white to grey while,odourless,tasteless powder | | Apparent density,g/cm3 | 0.25~0.70 | | Chromotropic temperature, ℃ | 190~200 | | Carbonification temperature, ℃ | 225~230 | | Densitykg/L | 1.39 | | Relative flammability(700℃ in furnace) | 90+ | | Density,kg/L,1% solution | 1.0012 | | 5%solution | 1.0117 | | 10%solution | 1.0245 | | Refractive index | 1.336 | | Specific volume of given concentration,mL/g | 0.717~0.767 | | Surface tension,,25℃,mN/m | 44~56 | | Interfacial tension(in paraffin oil),25℃,mN/m | 18~30 | | Fel temperature,℃ | 54~70 | | Relative density | 1.29 | | Area factor(0.0025mm),m2/kg | 36.7 | | water steam,37℃,90%~100%,rh | 520 | | oxygen,24℃ | 560 | | Tensile strength,24℃,50%rh,MPa | 58.6~61 | | Elongation rate,24℃,50%rh,% | 5-10 | | UV stability,500rh | excellent | | Oil resistance | excellent | | UV light transmittance,400nm% | 82 | | 290nm% | 34 | | 210nm% | 6 | | Refractive index | - | | Softening point, ℃ | 240 | | Melting point℃ | 260 | | Carbonification temperature,℃ | 270 | |
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