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  6. reference substances reference substances : 4 Products from 3 Suppliers & Manufacturers
  • Calcium Stearoyl Lactylate(CSL)

    • Place of origin:  

      China

    substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further 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(Ca

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

  • Calcium Stearoyl Lactylate CSL

    • Place of origin:  

      China

    substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further 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(C

    [Related Keywords : EMULSIFIER CSL]

  • Europe Standard Food Emulsifier Diacetyl Tartaric Acid Esters of Mono and Diglycerides

    • Min. Order:  

      5mt

    • Price:  

      USD 2950

    • Place of origin:  

      China

    • Price Condition:  

      FOB qingdao

    • Supply Ability:  

      1000 mt per month

    substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further 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 fermente

    [Related Keywords : food additives, food emulsifiers, DATEM]

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