| Content | 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 |
| Properties White or colorless crystals, efflorescent in air, easily soluble in water but not in organic solution. Its water solution is alkaline. PH value of 1% solution is 12.1, relative density at 1.62, melting point is 73.4℃ Uses Used as a water softening agent, cleaning agent in electroplating, color fixer in fabric dyeing and flux in enamel ware manufacturing and so on.
| ITEMS | STANDARDs | | Main contents % >=</td> | 98 | | Phosphorus pentoxide % >=</td> | 18.3 | | Chloride, as cl % =< | 0.3 | | Sodium oxide, as Na2O % =< | 15.5-19 | | Sulfate, as SO4 % =< | 0.5 | | Water insoluble % =< | 0.1 | | 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% |
| 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 | | As a food Preservatives, it is listed as E number 282 in the Codex Alimentarius. Calcium Propionate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products. In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.
Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. Calcium propionate (along with propionic acid andSodium Propionate) is used as a preservative in bread and other baked goods. It also occurs naturally in butter and some types of cheese. Calcium propionate keeps bread and baked goods from spoiling by preventing mold and bacterial growth. Although you may be concerned about the idea of preservative use in food, on the flip-side, you certainly don want to eat bacteria- or mold-infested bread.
| ITEM | STANDARD | | Appearance | White Powder | | Assay | 99.0 ~ 100.5% | | Loss on Drying | =< 4% | | Acidity and Alkalinity | =< 0.1% | | PH (10%Solution ) | 7.0-9.0 | | Insoluble in Water | =< 0.15% | | Heavy Metals (as Pb) | =< 10 ppm | | Arsenic (as As) | =< 3 ppm | | Lead | =< 2 ppm | | Mercury | =< 1 ppm | | Iron | =< 5 ppm | | Fluoride | =< 3 ppm | | Magnesium | =< 0.4% |
| Product Details: | Usage | Industrial | | Grade Standard | Medicine Grade | | Physical State | Powder | | Package Type | Bottle |
L – Ascorbic Acid
Case no:50-81-7
Formula: C6H8O6
Molar mass: 176.12 g/mol
Melting point: 190 °C
Boiling point: 553 °C
Appearance:White or light yellow solid
Density :1.65 g/cm3 |
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