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  5. Emulsifiers >
  6. shelf processing shelf processing
View  (1-20 out of 27)

  • Citric Acid Esters of Mono and Diglycerides(CITREM)

    • Place of origin:  

      China

    processing after it is evenly dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required. Technical Index Total citric acid（%）13—50 Total fat acid（%） 37-81 Total glycerol（%） 8-33 Free glycerol（%） ≤4.0 Sulphated ash (%）≤0.5 Lead (Pb) / (mg/kg) ≤2 Packaging Aluminized bag vacuum packing with nitroge

    [Related Keywords : CITREM, E472c, food emulsifiers, food additive]

    Contact Now Start Order

  • 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

  • Propylene Glycol Monostearate(PGMS)

    • Place of origin:  

      China

    Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble emulsifier. ⑴ Used in pastry margarine, prevent the bread and confect aging, improve its processing performance. ⑵ Uesd in ice cream, increase dilatability and shape preserving. ⑶ Used in marg

    [Related Keywords : PGMS, Food Emulsifiers, Emulsifiers, E477]

    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

  • Glycerol Monolaurate(GML)

    • Place of origin:  

      China

    processing required according to GB2760-2011 Tech index: Acid value (Calculated by KOH) / (mg/g) ≤3.5 Saponification value(Calculated by KOH) / (mg/g) 190 - 220 Heavy metals (Calculated by Pb) / (mg/kg) ≤10.0 Arsenic (Calculated by As) / (mg/kg) ≤3.0 Packaging： Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4) Storage & Transportation: Sealed and stored in

    [Related Keywords : GML, food emulsifiers, emulsifiers, supplier]

    Contact Now Start Order

  • Polyglycerol Polyricinoleate(PGPR)

    • Place of origin:  

      China

    Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. ⑴ Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. ⑵ Expedit the process of filling and mold forming for chocol

    [Related Keywords : PGPR, Food emulsifiers, emulsifiers, compund improver]

    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

  • Propylene Glycol Esters of Fatty Acid PGMS

    • Place of origin:  

      China

    Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble emulsifier. ⑴ Used in pastry margarine, prevent the bread and confect aging, improve its processing performance. ⑵ Uesd in ice cream, increase dilatability and shape preserving. ⑶ Used in mar

    [Related Keywords : EMULSIFIER PGMS]

    Contact Now Start Order

  • Polyglycerol Polyricinoleate PGPR

    • Place of origin:  

      China

    Characters: Yellow viscous liquid, insoluble in cold water and ethanol, soluble in hot grease, non-ionic water-oil emulsifier (W / O). Applications: No bad odor, has good thermal stability. ⑴ Used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter. ⑵ Expedit the process of filling and mold forming for chocola

    [Related Keywords : PGPR EMULSIFIER CHOCOLATE]

    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

  • Citric Acid Esters of Mono-and Diglycerides CITREM

    • Place of origin:  

      China

    processing after it is evenly dissolved with the fat. (3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as the processing required. Technical Index Total citric acid（%） 13—50 Total fat acid（%） 37-81 Total glycerol（%） 8-33 Free glycerol（%） ≤4.0 Sulphated ash (%）≤0.5 Lead (Pb) / (mg/kg) ≤2 Packaging Aluminized bag vacuum packing with nitrog

    [Related Keywords : food emulsifier CITREM]

    Contact Now Start Order

  • High Concertration Food Emulsifier Distilled Monoglyceride

    • Min. Order:  

      5 mt

    • Price:  

      USD 1350

    • Place of origin:  

      China

    • Price Condition:  

      FOB ningbo shanghai

    processing. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. Distilled monoglyceride can form the complex with the protein and starch. It could prevent starch from recrystallizing after cooling because of formation of infusible complex with straight chain fo

    [Related Keywords : food additives, food emulsifiers, DMG, china producer]

    Contact Now Start Order

  • Producer Direct Export Polyglycerol Esters of Fatty Acids (PGE)

    • Min. Order:  

      5 mt

    • Price:  

      USD 2550

    • Place of origin:  

      China

    • Price Condition:  

      FOB shanghai

    • Supply Ability:  

      1000 mt permonth

    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 Addition Amount: The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream. Technical Index (Refer to GB 135101992): Acid Value (mgKOH/g) ≤5.0 Saponification Value (mgKOH/g) 120-135 Iodine Va

    [Related Keywords : food additives, food emulsifiers, pge, mono ester]

    Contact Now Start Order

  • 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

    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. Quality Index (Refer to FCCIV) Acid Value (mgkoH/g) 62-76 Saponification Value (mgkoH/g) 380-425 Heavy Metal (Calcula

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

    Contact Now Start Order

  • Biscuits Additive Calcium Stearoyl Lactylate

    • Min. Order:  

      5 mt

    • Price:  

      USD 2530

    • Place of origin:  

      China

    • Price Condition:  

      FOB qingdao

    • Supply Ability:  

      1000 mt per month

    processing. Recommended Addition Amount: 0.2~0.5 %( Calculated by Flour) Technical Index (Refer to FCCIV and FAO/WHO) Acid Value (mgkoH/g) 50~90 Ester Value (mgkoH/g) 130~180 Total lactic acid(%) 15-40 Heavy Metal (Calculated by Pb) % ≤0.001 Arsenic (Calculated by As) % ≤ 0.0003 Packing: Aluminized bag vacuum packing with nitrogen inside. Net weight: 25KG/CTN(5*5KG). Storage & Transportation:

    [Related Keywords : food additives, food emulsifier, CSL]

    Contact Now Start Order
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