| Content | Sodium bicarbonate is basically a chemical compound, which is also often known as baking soda, bread soda, cooking soda and bicarbonate of soda. Students of science and chemistry have also nicknamed sodium bicarbonate as sodium bicarb, bicarb soda. Sometimes it is also simply known as bi-carb. The Latin name for sodium bicarbonate is Saleratus, which means, 'aerated salt'. Sodium bicarbonate is a component of the mineral Natron, also known as Nahcolite which is usually found in mineral springs, the only natural source of sodium bicarbonate.
Cooking uses: Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderise meats. Baking soda may react with acids in food, including Vitamin C (L-Ascorbic Acid). It is also used in breadings such as for fried foods to enhance crispness. Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.
Medical uses: Sodium bicarbonate is used in an aqueous solution as an antacid taken orally to treat acid indigestion and heartburn. It may also be used in an oral form to treat chronic forms of metabolic acidosis such as chronic renal failure and renal tubular acidosis. Sodium bicarbonate may also be useful in urinary alkalinization for the treatment of aspirin overdose and uric acid renal stones. It is used as the medicinal ingredient in gripe water for infants
| ITEMS | Specifications | | Appearance | White crystalline powder | | Assay (dry Basis, %) | 99.0-100.5 | | pH (1% Solution) | =< 8.6 | | Loss on Drying (%) | =< 0.20 | | Chlorides (Cl, %) | =< 0.50 | | Ammonia | Pass test | | Insoluble substances | Pass test | | Whiteness (%) | >= 85 | | Lead (Pb) | =< 2 mg/kg | | Arsenic (As) | =< 1 mg/kg | | Heavy Metal (as Pb) | =< 5 mg/kg |
| 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 |
| 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 |
| 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 |
| 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 | | 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 |
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