EC21 Product Catalogs - s flour

Supply Lipoic Acid

20240920

Product Usage: Exogenous lipoic acid is reduced by two or more enzymes within the cell. This reduced form affects the cell's process of scavenging free radicals. Regulates transcription factor activi

Soya Flour

20180503

PRODUCT: SOYA FLOUR - TOASTED, DEFATTED, UNTOASTED Specification: On Enquiry Price: On Enquiry Quantity: Min. 1x20' FCL (One Container) OR As per buyer's requirement Packing: As per requi

Sodium Alginate ,CMC Food Grade

20170520

s) Min 150 or according to contract Moisture Max 15% PH 6.0~8.0 Vitriol Power 30%~37% Water Insoluble Max 3.0% Transparence cm COMPLY TO REQUIREMENT Heavy Metal Max 0.004% Arsenic Salt Max 0.0002% Le

Terra Alba for Baking

20231011

Product Description FA-13 Anhydrous Calcium Sulfate for baking, Supplies calcium to enriched flour,cereals,baking powder,bread conditioners and cake icing. Its main function is to improve the hardne

Vital Wheat Gluten

20230320

Vital Wheat Gluten Description: A yellow white powder with normol taste and grain sweet smell. Application: In flour industry, it is a kind of pure natural additive to the flour of strength differen

Food Grade Sodium Alginate

20140207

flour, SODIUM Alginate also can equal the product＇s internal form and hold water so that it can be kept for a long time. Adding some into iced sweet products, Sodium Alginate will come into being a

Sodium Stearoyl Lactylate SSL E481 with ISO, FSSC, Kosher, Halal Certificate

20230918

s %). Adding it into flour brews (liquid sponges) is beneficial for minimizing foaming in fermentation and holding tanks. In “composite flours,” SSL has traditionally permitted the use of a consi

High Quality Refined Alpha Amylase Enzyme

20191225

s Republic of China QB 2526-2001. 1, in the production of maltose syrup, to produce α- amylase maltose content <54% of the syrup, the amount 0.1-0.35L / t dry matter,pH4.8-6.0, saccharification 6-30