| Content | Hydroxy Propyl Guar Gum is a new type of low damage fracturing fluid thickener by chemical modification of guar gum, it has high viscosity, low residue, good water solubility, water and water insoluble matter which is low in oil field fracturing, damage to the sandstone reservoir is small, the rheological properties of easy control, easily from the formation of flowback, etc, mainly used as water base fracturing fluid in the oil gas well hydraulic fracturing and pre liquid in acidizing treatment, it is necessary product in high temperature deep well and low permeability reservoir fracturing thickening. Applications Hydroxy Propyl Guar Gum fracturing fluid is a kind of low damage fracturing fluid, suitable for low permeability of 30 degrees ~150 degrees of oilfield fracturing technology. Widely used in oil field fracturing, sand control, water shutoff operations.
| ITEM | STANDARD | | Appearance | A white to yellowish-white, nearly odourless powder | | Galactomannans | >= 80% | | Viscosity (1%, 2h, Brookfield DVII, #4 spindle, 20rpm) | >= 5500 mPa.s | | Viscosity(1%, 24h, Brookfield DVII, #4 spindle, 20rpm) | Min 300 mPa.s higher than viscosity recorded in 2 hours | | Particle Size | 95% Pass 200 Mesh | | pH | 5.5- 7.0 | | Moisture | 12% Max | | Protein | 5% Max | | Starch | Passes test | | Acid-Insoluble Residue | 2.5% Max | | Ash | 0.8% Max | | E.Coli/ 5g | Negative | | Salmonella/ 10g | Negative | | Mould & Yeast | =< 200 cfu/ g | | Total Plate Count | =< 1000 cfu/ g | | 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 | | 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 | | We also have other dehydrated potato products: Dehydrated Potato Dice and Dehydrated Potato Flakes. Please feel free to contact us for details.
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature (approximately 140 °F (60 °C) and high swelling power. These typical properties are used in food and technical applications. Starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes[3] in kosher foods for Passover[4] and in Asian cuisine.[5] In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Other examples are helmipuuro a porridge made from monodisperse grains of potato starch and milk, papeda, the Moluccan community in the Netherlands use potato starch to make papeda, soul food of the Moluccan Archipelago (East-Indonesia). On the Moluccan islands they use sago flour to make the original papeda. Papeda is also eaten by the Papuan people of New Guinea. It is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape. Potato starch was also used in one of the earlier color photography processes, the Lumière brothers' Autochrome Lumière, until the arrival of colour film in the mid-1930s.
| ITEM | STANDARD | | Color | golden yellow or milk white | | Moiustre % | < 8.0 | | Ash conten % | < 6.0 | | Sulphate dioxide | < 50ppm | | Total plate count cfu/g | < 50000 | | Coliform MPN/100g | < 30 | | E.coli cfu/g | Negative | | Yeast mould cfu/g | < 100/g | | Pathogenic bacteria | negative | | 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 |
| 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 |
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