| Content | Xylitol is a naturally-occurring 5-carbon polyol sweetener. It is found in fruits and vegetables, and is even produced by the human body itself. It can absorb heat when dissolved in water, with moisture absorbing function, and transient diarrhea can be induced when excessively taken. The product can also treat constipation. Xylitol is the sweetest of all the polyols. It is as sweet as sucrose, has no after-taste and is safe for diabetics. Xylitol has 40% less calories than sugar and, for this reason, a caloric value of 2.4 kcal/g is accepted for nutritional labelling in the EU and the USA. In crystalline applications, it provides a pleasant, natural cooling effect, greater than that of any other polyol.It is the only sweetener to show both passive and active anti-caries effects.
Application:
Xylitol is a sweetener, nutritional supplement and adjuvant therapy for diabetics: Xylitol is an intermediate in the metabolism of sugar in the body. In the absence of in the body, it affects the metabolism of sugar. It does not require , and xylitol can also Through the cell membrane, it is absorbed and utilized by the tissue to promote the synthesis of glycogen in the liver, for the nutrition and energy of the cells, and does not cause the blood sugar level to rise, eliminating the symptoms of more than three symptoms (multiple food, polydipsia, polyuria) after taking the diabetes. It is the most suitable nutritive sugar substitute for diabetic patients.
Xylitol can be used in sugar, cakes, and beverages as needed for normal production. The label indicates that it is suitable for diabetics. In actual production, xylitol can be used as a sweetener or humectant. The reference dosage for food is: chocolate, 43%; chewing gum, 64%; jam, jelly, 40%; ketchup, 50%. Xylitol can also be used in condensed milk, toffee, soft candy, and the like. When used in pastry, no browning occurs. When making a pastry that requires browning, a small amount of fructose can be added. Xylitol can inhibit the growth and fermentation activity of yeast, so it is not suitable for fermented food. foods calorie free chewing gum confection eryoral hygiene products (mouthwash and toothpaste)pharmaceuticalscosmetics
Specification
| ITEM | STANDARD | | IDENTIFICATION | MEETS THE REQUIREMENTS | | APPEARANCE | WHITE CRYSTALS | | ASSAY(DRY BASIS) | >=98.5% | | OTHER POLYOLS | =<1.5% | | LOSS ON DRYING | =<0.2% | | RESIDUE ON IGNITION | =<0.02% | | REDUCING SUGARS | =<0.5% | | HEAVY METALS | =<2.5PPM | | ARSENIC | =<0.5PPM | | NICKEL | =<1 PPM | | LEAD | =<0.5PPM | | SULFATE | =<50PPM | | CHLORIDE | =<50PPM | | MELTING POINT | 92-96℃ | | 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 | | 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 | | Phosphorous acid is in Colorless, transparent and syrupy liquid or rhombic crystalline; Phosphorus acid is odorless and tastes very sour; its melting point is 42.35℃ and when heated to 300℃ phosphorous acid will become into meta Phosphoric Acid; its relative density is 1.834 g/cm3;phosphoric acid is easily soluble in water and resolves in ethanol; Phosphate acid may irritate human skin to cause phlogosis and destroy the issue of human body; phosphorus acid shows corrosiveness being heated in ceramic vessels; phosphate acid has got hydroscopicity.
Phosporic Acid Uses :
Technical grade Phosphoric Acid may be used to produce variety of Phosphates, electrolyte treatment liquids or chemical treatment liquids, refractory mortar with phosphoric acid and inorganic coheretant. Phosporic acid is also used as a catalyst, drying agent and cleaner. In coating industry phosphoric acid is used as a rust-proof coating for metals; As a acidity regulator and nutrition agent for yeast food grade phosphoric acid may be applied to flavors, canned food and light drinks as well as used in wine brewery as a nutrients source for yeast to prevent the reproduction of useless bacteria.
| Specifications | Phosphoric Acid Industrial Grade | Phosphoric Acid Food Grade | | Appearance | Colorless, transparent syrupy liquid or in very light color | | Colour | ≤ 30 | ≤ 20 | | Assay (as H3PO4 ) | ≥ 85.0% | ≥ 85.0% | | Chloride(as Cl- ) | ≤ 0.0005% | ≤ 0.0005% | | Sulphats(asSO42- ) | ≤ 0.005% | ≤ 0.003% | | Iron (Fe) | ≤ 0.002% | ≤ 0.001% | | Arsenic (As) | ≤ 0.005% | ≤ 0.0001% | | Heavy metals,as Pb | ≤ 0.001% | ≤ 0.001% | | Oxidable matter (asH3PO4) | ≤ 0.012% | no | | Fluoride,as F | ≤ 0.001% | no |
| 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 | | 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.
Mainly used in the food , beverage trade as the sour flavour agent, flavoring agent, antiseptic as well as antistaling agent
1. In the food industry, Citric Acid Monohydrate uses as the drinks sour flavour agent. Mainly used in various kinds of cold drinks and for such foods production as soda, candy, biscuit, can, jam, fruit juice ,etc., also can be used as greases antioxidant;
2. In medical industry,Citric acid monohydrate is the raw materials of a lot of pharmaceuticals, such as the citric acid piperazine(lumbricide ), ferric ammonium citrate (blood tonic ), sodium citrate (blood transfusion pharmaceutical). In addition, citric acid also is used as the acidifier in many pharmaceuticals;
3. In the chemical industry, the ester of citric acid can use as the Acidity regulators to make the plastic film of food packing ;
4. In other respects, such as used in industry and civil detergent as the auxiliary agent for making nuisance free detergent; Used in the concrete as the retarder; also been widely used in electroplating, leather industry, printing ink, blue print industry,etc.
| ITEMS | STANDARD | | Appearance | Colorless crystals or white crystalline powders | | Assay | 99.5%-100.5% | | Moisture | 7.5-8.8 | | Sulphated Ash | ≤ 0.05% | | Light Transmittance | ≥97.0% | | Sulpahte | ≤150ppm | | Chloride | ≤50ppm | | Calcium | ≤75ppm | | Heavy Metal | ≤5ppm | | Iron | ≤5ppm | | Oxalate | ≤100ppm | | Readily Carbonizable | Not darker than STANDARD | | Aluminium | ≤0.2ppm | | Arsenic | ≤1ppm | | Mercury | ≤1ppm | | Lead | ≤0.5ppm | | Endotoxin of Germ | ≤0.5IU/Mg | | Tridodecylamine | ≤0.1ppm | |
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