EC21 Product Catalogs - 0 fat

Vital Wheat Gluten CAS 8002-80-0

20260209

0 % Fat(Dry Basis) ≤ 1.0 % Hysroscopicity(Dry Basis) ≥ 170 % Granularity CB30 ≥ 99.5 % CB36 ≥ 95 % Arsenic ≤ 0.1 ppm Lead ≤ 0.2 ppm Aluminium ≤ 100 ppm Mold Amount ≤ 100 CFU/g Colifor

Soy Lecithin

20241010

0% Min HS Code 2923.20 Acid value, mg KOH /g ≤30mg CAS No. 8002-43-5 Packaging 25KG/Bag or Drum EINECS No. 232-307-2 Soy Lecithin KEY PROPERTIES Emulsifying Agent It helps stabilize emulsions by

Inulin Powder Price

20240920

fat and sugar in food and beverages. Inulin is one of the easily soluble dietary fibers found so far, with excellent solubility, solubility of 60g/L in water at 10 °C and 330g/L in water at 90 °C,

OEM Bulk VWG Manufacture High Protein 82% Vital Wheat Gluten Powder Supply Factory

20240902

0% Ash (dry base): 0.86% Protein (N x 6.25 dry base): 83.2% Crude fat (dry basis): 1.25% Water absorption: 160% Melamine: not detected Test methods: GB/T21924-2008 Package: 25kgs / bag Package can be

Sodium Stearoyl Lactylate SSL

20240627

0℃ with proportion of 1:6 to get paste shaped 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 hea

Glucono Delta Lactone Wholesale Price

20240605

PRODUCT:Glucono-Delta-Lactone (GDL) HS code: 2932209090 Molecular formula: C6H10O6 Density: 0.6 Flash point: 192.3±20.3°C CAS No.: 90-80-2 Molecular mass: 178.14 Boiling: 230.35°C Melting point: 1

2-Chlorocinnamic Acid

20240523

0368. Its IUPAC name is called (E)-3-(2-chlorophenyl)prop-2-enoic acid. The product should be sealed and stored in cool and dry place. 2-Chlorocinnamic Acid can be used to produce 3-(2-chloro-phenyl)

Isolated Soy Protein ISP Protein Isolated Soya Protein

20160903

Food Grade NON-GMO Isolated Soy Protein 90% Product Description Item Specification Name Soy Protein Isolated CAS No. 590-46-5 Color light Protein on dry matter ≥90% Crude fiber ≤4% Fat ≤0.5%

Food Emulsifiers and Stabilizer: Sodium Stearoyl Lactyla

20230918

fat as an alternate method of incorporation. In bread and bun formulations, SSL levels range from 0.3 to 0.5% (baker’s %). Adding it into flour brews (liquid sponges) is beneficial for minimizing f

Soy Protein Concentrate

20160310

00% MOISTURE ≤8.00% PARTICULAR SIZE 95% PASS 100 MESH PH 6.0- 7.5 ASH ≤6.00% FAT ≤0.5% TOTAL PLATE COUNT ≤8000 CFU/ G SALMONELLA NEGATIVE COLIFORMS NEGATIVE YEAST & MOULD ≤50G Soy prot

Lutein Oleoresin

20170516

fat solvents. The pure lutein is a prismatic yellow crystal, with a metallic luster. It is not stable for light and oxygen, and is required to be stored & sealed in a cool, dry place. Function Preve

Butter Esterss

20240123

Butter esters(CAS:97926-23-3) Appearance:Yellow to brown liquid Odor:A light and comfortable creamy aroma with a slight fat taste Heavy metal(Calculated by Pb)/(mg/kg):≤10.0 Arsenic(As)/(mg/kg):≤

Gelatin Powder

20181221

fat and to create volume without adding calories. Unflavored Gelatin Specifications ITEM STANDARD Appearance Yellow or yellowish granular Jelly strength (6.67%, bloom) 80-260 Viscosity (6.67%, mPa.s)

Non-GMO Fava Bean Protein 90% Powder

20230210

00 mesh Protein(N*6.25) ≥90% Dietary Fiber ≤5% Moisture ≤10% Ash ≤6% Fat ≤10% pH Value 6.0 to 8.0 Arsenic(As) ≤0.5 mg/kg Cadmium(Cd) ≤0.1 mg/kg Lead(Pb) ≤0.5 mg/kg Mercury(Hg) ≤0.1

Soy Protein Isolate

20200525

0% (on dry basis) Moisture Max. 6% Ash Max. 6% Fat Max. 1% Fineness Min. 95% (Through 100 mesh)Total plate count Max. 20000 cfu/g E. Coli Negative Salmonella Negative As Max. 0.5 mg/kg Pb Max. 0.5 m

High Quality Ten Years Chiese Factory Supple Butter Esters 97926-23-3 Flavor Taste Arom Aromatic

20230612

Product Description modelBaisfuCertificationMui StatusAppearanceYellow to brown liquidExecutive standardGB 29938-2020 OdorA light and comfortable creamy aroma with a slight fat taste Shelf Life24 mon

Carrageenan

20050228

fat replacer, binder, dietary fiber, crystallization inhibitor and gelling agent. Type of Carrageenan Properties Main applications HGE Kappa from cotton oil only High gel strength with KCI, mannan

Docosahexaenoic Acid(From Algaes)

20190925

0 weight % Typical Analysis: Items Standard Typical AA Content (count by C20H32O2) >10% 10.9 Peroxide value <3 meq/Kg 0.92 Ash <5% 0.45 Moisture <8% 2.11 Heavy metals <0.5 ppm Complies As <0.5 ppm C

Sodium Hexametaphosphate

20220514

Sodium Hexametaphosphate SHMP Basic information Product Name: Sodium Hexametaphosphate Alias: SHMP,Graham salt CAS No. 10124-56-8 Chemical formula: (NaPO3)6 EINECS: 233-343-1 MOQ:1MTS Payment:TT

Textured Soya Protein

20110402

009.5-2003KJELDAHL Moisture Max. 10.0% GB/T5009.3-2003 Ash Max. 7.0% GB/T5009.4-2003 Fat Max. 1.0% GB/T5009.6-2003 Density g/l 135-440 / Color Cream white fine powder SYS-ZY-CPZY-02 Flavor Bland SYS-

95% Protein Natural Gelatine Powder

20240201

0mm500mm8.Heavy Metals≤50mg/kg24mg/kg9.Water unsoluable matter0.1%0.01%10.Arsenic≤1.0ppm0.811. leadLead≤5ppm1.012.sulfur dioxideMg/kg10 Meat emulsions As a result of their high fat and water

Vital Wheat Gluten

20230320

0%min Moistrue: 9% max Fat: 2.0% max ASH: 1%max Water Absorption: 150%min Mesh size: 95%min through 200um. Heavy metals (As Pb) 5PPM max The goods does not contain Melamine Package: In 25kg/kraft bag

Concentrated Soy Protein

20170821

0% Fat ≤1.0% Ash (dry basis) ≤6.0% Particle Size (100 mesh) ≥95% Total plate count ≤20000cfu/g Coliform ≤90/100g Yeast & Moulds ≤100/g E.coli Negative Salmonella Negative Speciality