| Content | Sodium Ascorbate is white or light yellow crystalline solid, lg of the product can be dissolved in 2 ml water. Not soluble in benzene, ether chloroform, insoluble in ethanol, relatively stable in dry air, moisture absorption and water solution after the oxidation and decomposition will slow, especially in neutral or alkaline solution is oxidized very quickly.
Sodium Ascorbate is important nutrition fortifier, antioxidant preservative in food industry ;which can keep food color, natural flavor, extend shelf life. Mainly used for meat products, dairy products, beverages, canned and so on.
| ITEM | STANDARD | | Appearance | White to slightly yellow cr ystalline powder | | Identification | Positive | | Assay (as C 6H 7NaO 6) | 99.0 ‐ 101.0% | | Specific optical rotation | +103° ‐ +106° | | Clarity of solution | Clear | | pH (10%, W/V ) | 7.0 ‐ 8.0 | | Loss on drying | ≤ 0.25% | | Sulphate (mg/kg) | ≤ 150 | | Total heavy metals | ≤ 0.001% | | Lead | ≤ 0.0002% | | Arsenic | ≤ 0.0003% | | Mercury | ≤ 0.0001% | | Zinc | ≤ 0.0025% | | Copper | ≤ 0.0005% | | Residual Solvents (as Menthanol) | ≤ 0.3% | | Total plate count (cfu/g) | ≤ 1000 | | Yeasts & molds (cuf/g) | ≤ 100 | | E.coli/ g | Negative | | Salmonella/ 25g | Negative | | Staphylococcus aureus/ 25g | Negative | | Sodium Diacetate is a molecular compound of acetic acid and sodium acetate. According to a patent, free acetic acid is built into the crystal lattice of neutral sodium acetate. The acid is firmly held as is evident from the negligible odor of the product. In solution it is split off into its constituents acetic acid and sodium acetate. As a buffering agent, sodium diacetate is applied in meat products to control their acidity. Apart from that, sodium diacetate inhibits the growth of various microorganisms usually found in meat products, thus it can be used as a preservative and safeguard for food safety and shelf life extension. Moreover, sodium diacetate can be used as a flavoring agent, applied as a powdered seasoning, to impart a vinegar taste to meat products.
| Item | Specification | | Appearance | White, hygroscopic crystalline solid with an acetic odour | | Free Acetic Acid (%) | 39.0- 41.0 | | Sodium Acetate (%) | 58.0- 60.0 | | Moisture (Karl Fischer method, %) | 2.0 Max | | pH (10% Solution) | 4.5- 5.0 | | Formic acid, formates andother oxidizable (as formic acid) | =< 1000 mg/ kg | | Particle Size | Min 80% Pass 60 mesh | | Arsenic (As) | =< 3 mg/ kg | | Lead (Pb) | =< 5 mg/ kg | | Mercury (Hg) | =< 1 mg/ kg | | Heavy Metal (as Pb) | 0.001% Max |
| Propylene glycol alginate or PGA is an additive used mainly as a thickening agent in certain types of food. It is made from the kelp plant or from certain kinds of algae, which is processed and transformed into a yellowish, grainy chemical powder. The powder is then added to foods that require thickening. Propylene glycol alginate has been used for many years as a food preservative. Many food manufacturing companies use it in the most common household food items. Most types of gel-like foods, including yogurt, jellies and jams, ice cream, and salad dressing contain propylene glycol alginate. Certain condiments and chewing gum also contain this chemical. Some kinds of cosmetics used on the skin use this chemical as an ingredient to thicken or preserve a make-up product.
| ITEMS | STANDARD | | Appearance | White to off-white powder | | Viscosity (1%, mPa.s) | As per need | | Particle size | 95% pass 80 mesh | | Degree of esterification (%) | >= 80 | | Loss on drying (105℃, 4h, %) | =<15 | | pH (1%) | 3.0- 4.5 | | Total propylene glycol (%) | 15- 45 | | Free propylene glycol (%) | =<15 | | Ash insolubles (%) | =<1 | | Arsenic (As) | =<3 mg/kg | | Lead (Pb) | =<5 mg/kg | | Mercury (Hg) | =<1 mg/kg | | Cadmium(Cd) | =<1 mg/kg | | Heavy metals (as Pb) | =<20 mg/kg | | Total plate count (cfu/g) | =< 5000 | | Yeast & mould (cfu/g) | =< 500 | | Salmonella spp./ 10g | Negative | | E. Coli/ 5g | Negative | | Gum Arabic, also known as Acacia Gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia senegal and Acacia seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia.
Gum Arabic is a complex mixture of glycoProteins and polysaccharides. It was historically the source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named for it.
Gum arabic is used primarily in the food industry as a stabilizer. It is edible and has E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles.
While gum arabic is now produced mostly throughout the African Sahel, it is still harvested and used in the Middle East. For example, Arab populations use the natural gum to make a chilled, sweetened, and flavored gelato-like dessert.
| ITEMS | STANDARD | | Appearance | Off-white to Yellowish Granular or Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 5h) | 15% Max | | Solubility | Soluble in water, insoluble in ethanol | | Nitrogen | 0.24%- 0.41% | | Ash | 4% Max | | Insolubles in Acid | 0.5% Max | | Starch | Negative | | Dannin | Negative | | Arsenic (As) | 3ppm Max | | Lead (Pb) | 10ppm Max | | Heavy Metals | 40ppm Max | | E.Coli/ 5g | Negative | | Salmonella/ 10g | Negative | | Total Plate Count | 1000 cfu/ g Max |
Specifications of Acacia Gum Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity (25%, 25℃, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Mercury (Hg) | =< 1 mg/kg | | Cadmium (Cd) | =< 1 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
Specifications of Acacia Gum Spray-dried Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
| 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 | | 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 | |
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