| Content | 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 |
| 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.
Used in food, beverage industries as acidulous agent, flavoring Used in food, beverage industries as acidulous agent, flavoring agent, and preservative, also used in detergent, electric plating, and chemical industries as oxidation inhibitor, plasticizer etc.
Citric acid is an organic acid found a variety of fruits and Acidity regulators vegetables, but it is most concentrated in lemons and limes. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle or Krebs cycle (see last paragraph) and therefore occurs in the metabolism of almost all living things. Excess citric acid is readily metabolized and eliminated from the body. Citric acid is an antioxidant. It is also used as an environmentally friendly cleaning agent.
| ITEMS | STANDARD | | Characteristic | White Crystal Powder | | Identification | Pass test | | Clarity & color of solution | Pass test | | Moisture | ≤1.0% | | Heavy Mentals | ≤10ppm | | Oxalate | ≤360PPM | | Readily carbonisable substances | Pass test | | Sulphated Ash | ≤0.1% | | Sulphate | ≤150PPM | | Purity | 99.5-100.5% | | Bactreial Endotoxin | ≤0.5 IU/MG | | Aluminium | ≤0.2PPM | | Mesh size | 30-100MESH/10-40MESH |
| Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Biosynthesis
BiosynthesisSynthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to the central carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane. Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
Uses
One of the most remarkable properties of Xanthan Gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
| ITEMS | STANDARD | | Appearance | white or cream-color and free-flowing powder | | Viscosity | 1200 - 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25] | | Assay(on dry basis) | 91.0 - 108.0% | | Loss on drying(105oC, 2hr) | 6.0 - 12.0% | | V1 : V2: | 1.02 - 1.45 | | Pyruvic Acid | ≥ 1.5% | | PH of 1% solution in water | 6.0 - 8.0 | | Heavy metals(as Pb) | ≤ 20 mg/kg | | Lead(Pb) | ≤ 5 mg/kg | | Arsenic(As) | ≤ 2 mg/kg | | Nitrogen | ≤ 1.5% | | Ash | ≤ 13% | | Particle size | 80 mesh: 100% min, 200 mesh: 92% min | | Total plate count | ≤ 2000/g | | Yeasts and moulds | ≤ 100/g | | Pathogens germs | absence | | S. aureus | Negative | | Pseudomonas aeruginosa | Negative | | Salmonella sp. | Negative | | C. perfringens | Negative |
| 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 | | Lactic Acid is a chemical compound that plays a role in several biochemical processes.
Also known as milk acid, is a chemical compound that plays a role in several biochemical processes.
In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal which is governed by a number of factors including: Monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion. Industrially, Lactic Acid fermentation is performed by Lactobacillus bacteria, among others. These bacteria can operate in the mouth; The acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution (Compound Sodium Lactate or Hartmann's Solution in the UK). This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury.
Lactic acid food grade
| ITEM | STANDARD | | APPEARANCE | YELLOWISH LIQUID | | ASSAY | 80% MIN | | HEAVY METALS(AS Pb) | 0.001% MAX | | IRON | 0.001% MAX | | ARSENIC | 0.0003% MAX | | CHLORIDE | 0.2% MAX | | SULPHATED ASH | 0.1% MAX | | RESIDUE ON IGNITION | 0.1% MAX | | SUGAR | PASS TEST |
Lactic acid Pharma Grade
| ITEM | STANDARD | | Content % | 85-90 | | chloride % | =<0.002 | | sulphate % | =<0.01 | | iron % | =<0.001 | | residualon ignition | =<0.1 | | heavy metal % | =<0.001 | | arsenate % | =<0.0001 | | free carbonizing % | no brown color at interface | | reducing sugar % | no red sediment | | 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% |
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