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  6. China dough processingChina dough processing
View  (1-18 out of 18)

  • Distilled Monoglycerides(DMG)

    • Place of origin:  

      China

    processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % ≥90.0 Free acid(Calculated by stearic acid) % ≤2.5 Iodine value ≤4.0 Melting Point (℃) 60.0-70.0 Arsenic (Calculated by As)% ≤0.0001 Heavy Metals（Calculated by Pb）% ≤ 0.0005 Packag

    [Related Keywords : DMG, E471, Food emulsifiers, food additive]

    Contact Now Start Order

  • Polyglycerol Esters of Fatty Acids(PGE)

    • Place of origin:  

      China

    processing. (2) You can also dissolve this product in warm water at about 60℃ homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index : Acid Value (mgKOH/g) ≤5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) ≤3.0 Sulfated Ash Cont

    [Related Keywords : PGE, food emulsifiers, emulsifiers, E475]

    Contact Now Start Order

  • Calcium Stearoyl Lactylate(CSL)

    • Place of origin:  

      China

    processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / （mg/kg） ≤ 2 Packaging： Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged

    [Related Keywords : CSL, Food Emulsifiers, Emulsifiers, E482]

    Contact Now Start Order

  • Sodium Stearoyl Lactylate(SSL)

    • Place of origin:  

      China

    processing. Recommended Adding Amount: 0.2~0.5 % Technical Index Acid value(Calculated by KOH) / (mg/g) 60- 80 Ester value (Calculated by KOH) / (mg/g) 120- 190 Total lactic acid (W/%) 23.0-40.0 Sodium content(W/ %) 3.5- 5.0 Pb(mg/kg) ≤2 Packaging： Aluminized bag vacuum packing with nitrogen inside. Net weight:25 KG/CTN(5KG *5) or packaged with moisture proof paper bag, 25kg/bag.. Storage &

    [Related Keywords : SSL, Emulsifiers, food emulsifiers, supplier]

    Contact Now Start Order

  • Diacetyl Tartaric Acid Esters of Mono and Diglycerides(E472e)

    • Place of origin:  

      China

    processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-

    [Related Keywords : DATEM, Emulsifiers, food emulsifiers, E472e]

    Contact Now Start Order

  • Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM

    • Place of origin:  

      China

    processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390

    [Related Keywords : DATEM EMULSIFIER]

    Contact Now Start Order

  • Distilled Monoglyceride DMG

    • Place of origin:  

      China

    processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index : Item Specification Total Monoglyceride content % ≥90.0 Free acid(Calculated by stearic acid) % ≤2.5 Iodine value ≤4.0 Melting Point (℃) 60.0-70.0 Arsenic (Calculated by As)% ≤0.0001 Heavy Metals（Calculated by Pb）% ≤ 0.0005 Pack

    [Related Keywords : EMULSIFIER DMG]

    Contact Now Start Order

  • Polyglycerol Esters of Fatty Acids PGE

    • Place of origin:  

      China

    processing. (2) You can also dissolve this product in warm water at about 60℃ homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index : Acid Value (mgKOH/g) ≤5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) ≤3.0 Sulfated Ash Cont

    [Related Keywords : EMULSIFIER PGE]

    Contact Now Start Order

  • Calcium Stearoyl Lactylate CSL

    • Place of origin:  

      China

    processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g) 50- 86 Ester value(Calculated by KOH) / (mg/g) 125- 164 Total lactic acid (W/%) 32.0- 38.0 Calcium content (W/%) 4.2- 5.2 Pb / （mg/kg） ≤ 2 Packaging： Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged

    [Related Keywords : EMULSIFIER CSL]

    Contact Now Start Order

  • Datem (Diacetyl Tartaric Acid Esters of Mono & Diglycerides) E472e

    • Min. Order:  

      1 Bag

    • Price:  

      USD 2.8

    • Place of origin:  

      China

    • Price Condition:  

      FOB

    • Supply Ability:  

      1000000mt/Years

    processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.Technical Index (Refer to FCCIV 39-2010) ITEM SPECIFICATION RESULT APPEARANCE Ivory or straw yellow powder Ivory

    [Related Keywords : Food Emulsifiers, chemical materials, emulgator]

    Contact Now Start Order

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