| Content | Description：Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea.It is a linear structure with a repeating unit of tetrasaccharide.As emulsifier,suspension agent,thickener,stabilizer, gelling agent, tissue culture medium,film former and lubricant,gellan gum has been widely used in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as one of the most advanced food additive in the world. Applications of Gellan Gum: Pharmaceutical Industry: Eyedrops;Soft or hard capcule;Coating. Cosmetics: Personal tending products;Perfume. Chemical industry:Coating;Gelling agents;Toothpaste. Agriculture:Fertilizer gels. Others:Car Air Fresheners;Microorganism;Plant Culture Medium, etc
| ITEMS | STANDARDs | | Appearance | Off-white powder | | Purity(CO2 yielding) | 3.3%-6.8% | | Loss on drying(105℃,2.5hours | 15% Max | | Transmittance | 80% Min | | Gel Strength | 900g/cm2 Min | | Ash | 12% Max | | Isopropyl alcohol | 750 mg/kg Max | | PH | 6.0-8.0 | | Lead(Pb) | 2mg/kg Max | | Arsenic (As) | 3mg/kg Max | | Mercury(Hg) | 1mg/kg Max | | Cadmium(Cd) | 1mg/kg Max | | Heavy metals | 20mg/kg Max | | Total plate count | 10000cfu/g Max | | Mould & Yeast | 400cfu/g Max | | Salmonella Spp./10g | Negative | | E.coli/5g | Negative | | Particle Size | Min 95% Pass 80mesh |
| Phosphorous acid is in Colorless, transparent and syrupy liquid or rhombic crystalline; Phosphorus acid is odorless and tastes very sour; its melting point is 42.35℃ and when heated to 300℃ phosphorous acid will become into meta Phosphoric Acid; its relative density is 1.834 g/cm3;phosphoric acid is easily soluble in water and resolves in ethanol; Phosphate acid may irritate human skin to cause phlogosis and destroy the issue of human body; phosphorus acid shows corrosiveness being heated in ceramic vessels; phosphate acid has got hydroscopicity.
Phosporic Acid Uses :
Technical grade Phosphoric Acid may be used to produce variety of Phosphates, electrolyte treatment liquids or chemical treatment liquids, refractory mortar with phosphoric acid and inorganic coheretant. Phosporic acid is also used as a catalyst, drying agent and cleaner. In coating industry phosphoric acid is used as a rust-proof coating for metals; As a acidity regulator and nutrition agent for yeast food grade phosphoric acid may be applied to flavors, canned food and light drinks as well as used in wine brewery as a nutrients source for yeast to prevent the reproduction of useless bacteria.
| Specifications | Phosphoric Acid Industrial Grade | Phosphoric Acid Food Grade | | Appearance | Colorless, transparent syrupy liquid or in very light color | | Colour | ≤ 30 | ≤ 20 | | Assay (as H3PO4 ) | ≥ 85.0% | ≥ 85.0% | | Chloride(as Cl- ) | ≤ 0.0005% | ≤ 0.0005% | | Sulphats(asSO42- ) | ≤ 0.005% | ≤ 0.003% | | Iron (Fe) | ≤ 0.002% | ≤ 0.001% | | Arsenic (As) | ≤ 0.005% | ≤ 0.0001% | | Heavy metals,as Pb | ≤ 0.001% | ≤ 0.001% | | Oxidable matter (asH3PO4) | ≤ 0.012% | no | | Fluoride,as F | ≤ 0.001% | no |
| 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.
Mainly used in the food , beverage trade as the sour flavour agent, flavoring agent, antiseptic as well as antistaling agent
1. In the food industry, Citric Acid Monohydrate uses as the drinks sour flavour agent. Mainly used in various kinds of cold drinks and for such foods production as soda, candy, biscuit, can, jam, fruit juice ,etc., also can be used as greases antioxidant;
2. In medical industry,Citric acid monohydrate is the raw materials of a lot of pharmaceuticals, such as the citric acid piperazine(lumbricide ), ferric ammonium citrate (blood tonic ), sodium citrate (blood transfusion pharmaceutical). In addition, citric acid also is used as the acidifier in many pharmaceuticals;
3. In the chemical industry, the ester of citric acid can use as the Acidity regulators to make the plastic film of food packing ;
4. In other respects, such as used in industry and civil detergent as the auxiliary agent for making nuisance free detergent; Used in the concrete as the retarder; also been widely used in electroplating, leather industry, printing ink, blue print industry,etc.
| ITEMS | STANDARD | | Appearance | Colorless crystals or white crystalline powders | | Assay | 99.5%-100.5% | | Moisture | 7.5-8.8 | | Sulphated Ash | ≤ 0.05% | | Light Transmittance | ≥97.0% | | Sulpahte | ≤150ppm | | Chloride | ≤50ppm | | Calcium | ≤75ppm | | Heavy Metal | ≤5ppm | | Iron | ≤5ppm | | Oxalate | ≤100ppm | | Readily Carbonizable | Not darker than STANDARD | | Aluminium | ≤0.2ppm | | Arsenic | ≤1ppm | | Mercury | ≤1ppm | | Lead | ≤0.5ppm | | Endotoxin of Germ | ≤0.5IU/Mg | | Tridodecylamine | ≤0.1ppm | | 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 |
| 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 | | Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Biosynthesis
BiosynthesisSynthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to the central carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane. Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
Uses
One of the most remarkable properties of Xanthan Gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
| ITEMS | STANDARD | | Appearance | white or cream-color and free-flowing powder | | Viscosity | 1200 - 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25] | | Assay(on dry basis) | 91.0 - 108.0% | | Loss on drying(105oC, 2hr) | 6.0 - 12.0% | | V1 : V2: | 1.02 - 1.45 | | Pyruvic Acid | ≥ 1.5% | | PH of 1% solution in water | 6.0 - 8.0 | | Heavy metals(as Pb) | ≤ 20 mg/kg | | Lead(Pb) | ≤ 5 mg/kg | | Arsenic(As) | ≤ 2 mg/kg | | Nitrogen | ≤ 1.5% | | Ash | ≤ 13% | | Particle size | 80 mesh: 100% min, 200 mesh: 92% min | | Total plate count | ≤ 2000/g | | Yeasts and moulds | ≤ 100/g | | Pathogens germs | absence | | S. aureus | Negative | | Pseudomonas aeruginosa | Negative | | Salmonella sp. | Negative | | C. perfringens | Negative |
|
Reviews
There are no reviews yet.