| Content | 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 | | In feed industry :
Lysine is a kind of amino acid, which can't be compounded automatically in the animal body. It is indispensable for lysine to compound brain nerve, generative cell core protein and hemoglobin. Growing animals are prone to lack lysine. The faster animals grow, the more lysine animals need. So it is called the ‘growing amino acid’ So it has the function of increasing the practical utilities of feed, improving the meat quality and promoting the trowth of animals.
In food industry :
Lysine is one of important compositions of protein. The body requires Lysine which is one of eight essential amino acids, but cannot synthesize it so it must be provided in the diet. For a good enhancing agent, add lysine to potables, rice, flour, and it will rise up the rate for utilizing protein so that it can enhance food nutrition greatly. It is also an efficient dietary supplement in improving growth, adjusting appetite, reducing diseases, and making the body stronger. It can deodorize and keep fresh in tinned food.
In Pharmaceutical Industry :
Lysine is available for formatting compound amino acid infusion and making effection better than hydrolytic protein withless side-effects. It can be made a nutritional enhancing agent with various Vitamins and glucoses, and is easily absorbed in the gastrointestine after consumption. Lysine can also better the performances of some drugs and improve their efficiency
Lysine food grade
| ITEM | STANDARD | | Specific Roation[a]D20 | +20.4°-+21.4° | | Assay >= % | 98.5-101.5 | | Loss on Drying =< % | 0.4 | | Heavy Metals( As Pb) =< % | 0.0015 | | Residue on Ignition =< % | 0.1 | | Chloride(As Cl) =< % | 19.0-19.6 | | Sulfate(SO4) =< % | 0.03 | | Iron( As Fe) =< % | 0.003 | | Organic Volatile Impurities | Meet The requirement |
Lysine feed grade 65%
| ITEM | FC12062509 | | Apperance | White or Light-brown granules | | Identification | Positive | | [C6H14N2O2].H2SO4Content(Dry basis) >= % | 51.0 | | Loss on drying =< % | 3.0 | | Residue on ignition=< % | 4.0 | | Chloride(As Cl) =< % | 0.02 | | PH | 3.0-6.0 | | Lead =< % | 0.02 | | Arsenic( As As) =< % | 0.0002 | | Heavy Metals ( As Pb) =< % | 0.003 |
Lysine feed grade 98.5%
| ITEM | FC12062601 | | Apperance | White or Light-brown granules | | Identification | Positive | | [C6H14N2O2].H2SO4Content(Dry basis) >= % | 98.5 | | Specific Roation[a]D20 | +18°-+21.5° | | Loss on drying =< % | 1.0 | | Residue on ignition =< % | 0.3 | | Chloride(As Cl) =< % | 0.02 | | PH | 5.6-6.0 | | Ammonium(As NH4) =< % | 0.04 | | Arsenic( As As) =< % | 0.003 | | Heavy Metals ( As Pb) =< % | 0.003 | | 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 |
| 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% |
| Sodium Benzoate is used in acidic foods and drinks and products to control bacteria, mold, yeasts, and other microbes as a food additive. It interferes with their ability to make energy. And used in medicine, tobacco, printing and dyeing.
Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. It is also found in alcohol-based mouthwash and silver polish. It can also be found in cough syrups like Robitussin. Sodium benzoate is declared on a product label as sodium benzoate. It is also used in fireworks as a fuel in whistle mix, a powder which emits a whistling noise when compressed into a tube and ignited.
| ITEM | LIMIT | | APPEARANCE | FREE FLOWING WHITE POWDER | | CONTENT | 99.0% ~ 100.5% | | LOSS ON DRYING | ≤ 1.5% | | ACIDITY & ALKALINITY | 0.2 ml | | WATER SOLUTION TEST | CLEAR | | HEAVY METALS (AS PB) | ≤ 10 PPM | | ARSENIC | ≤ 3 PPM | | CHLORIDES | ≤ 200 PPM | | SULFATE | ≤ 0.10% | | CARBURET | MEETS THE REQUIREMENT | | OXIDE | MEETS THE REQUIREMENT | | TOTAL CHLORIDE | ≤ 300 PPM | | COLOUR OF SOLUTION | Y6 | | PHTHALIC ACID | MEETS THE REQUIREMENT | | Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.
Aspartame is 200 times as sweet sucrose, can be completely absorbed, without any harm, the body metabolism. aspartame safe, pure taste. currently, aspartame was approved for use in more than 100 countries, it has been widely used in beverage, candy, food, health care products and all types.
Approved by the FDA in 1981 for spreading dry food, soft drinks in 1983 to allow the preparation of aspartame in the world after more than 100 countries and regions are approved for use, 200 times the sweetness of sucrose.
Aspartame has the advantage of: (1) safe, by the United Nations Committee on Food Additives as GRAS level (generally recognized as safe) for all Sweeteners in the most thorough research on human security products, has been more than 100 countries around the world, more than 6,000 products in the 19 years of successful experience (2) Aspartame sweet taste of pure sucrose with very similar fresh and sweet, no bitter after taste and metallic taste, is by far the closest to the successful development of the sweet sugar sweetener. Aspartame 200 times sweeter than sucrose, only a small amount in the application can achieve the desired sweetness, so use in food and beverage sugar substitute aspartame, can significantly reduce the heat and will not cause tooth decay (3) Aspartame or other sweeteners and sugar mixed with a synergistic effect, such as 2% to 3% in the saccharin, the saccharin can significantly mask the bad taste. (4) Aspartameand flavor mixed with the excellent efficiency of, especially for acidic citrus, lemon, grapefruit, etc., can make a lasting flavor, reduce the amount of air freshener. (5) Proteins, aspartame can be absorbed by the bodys natural decomposition. Use：1.Beverage: carbonated and still soft drink, fruit-juice and fruit syrup, yoghurt and etc. 2.Food: hot and cold chocolate and beverage mixes and instant dessert, frozen novelty and dessert, chewing gum, boiled sweet, mint, chocolate, gum and jelly and etc. 3.Pharmaceutical: tablet, sugar-free syrup, powdered mix and effervescent tablet and etc. | ITEMS | STANDARD | | APPEARANCE | WHITE GRANULAR OR POWDER | | ASSAY (ON DRY BASIS) | 98.00%-102.00% | | TASTE | PURE | | SPECIFIC ROTATION | +14.50°~+16.50° | | TRANSMITTANCE | ≥ 95.0% | | ARSENIC( AS) | ≤ 3PPM | | LOSS ON DRYING | ≤ 4.50% | | RESIDUE ON IGNITION | ≤ 0.20% | | L-a-ASPARTY-L-PHENYLALAINE | ≤ 0.25% | | PH | 4.50-6.00 | | L-PHENYLALANINE | ≤ 0.50% | | HEAVY METAL( PB) | ≤ 10PPM | | CONDUCTIVITY | ≤ 30 | | 5-BENZYL-3,6-DIOXO-2-PIPERAZINEACETIC ACID | ≤ 1.5% | | OTHER RELATED SUBSTANCES | ≤ 2.0% | | FLUORID( PPM) | ≤ 10 | | PH VALUE | 3.5-4.5 | |
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