EC21 Product Catalogs - max powder

Raw Powder Wholesale Purity Degree 99% CAS 10323-20-3 D-(-)-Arabinose

20260422

Items Standard Appearance White or almost white powder Identification Positive Melting point 155-160 ℃ Specific optical rotation -101 °-105° Loss on Drying 1%Max Residue on ignition

Gum Arabic

20241012

Appearance Off-white to Yellowish Granular or Powder Odor Own inherent smell, no odor Viscosity 60- 100 pH 3.5- 6.5 Moisture(105∞C, 5h) 15% Max Solubility Soluble in water, insoluble in ethanol Nit

Carrageenan Thickener E407 CAS NO. 9000-07-1

20240925

powder Paticle Size Min 95% Pass 120 Mesh Total Sulfate (%) 15- 40 Loss on drying (%) 12 Max Viscosity (1.5%, 75℃, mPa.s ) 5 Min Gel Strength (1.5% w/w, 0.2% KCl, 25℃, g/cm2) 500 Min pH (1% solut

Propylene Glycol Esters of Fatty Acid--PGMS E477

20230918

Product name: Propylene glycol esters of fatty acid CAS No.: 1323-39-3 E Code: E477 Packing: 5kg/bag, 25kg/carton Chemical Structure： Characters: Ivory powder or flake solid, insoluble in water, so

Potassium Sorbate

20100407

Features: 1) Formula: C6H7KO2 2) Appearance: white to slightly yellow crystalline powder or granular 3) Content: 98.0%-102% 4) Water: 1.0% max. 5) Alkali: 1.0% max. 6) Acid: 1.0% max. 7) As: 3ppm max

Sodium Bicarbonate

20180223

Product Name: Sodium Bicarbonate FOOD GRADE Molecular formular: NaHCO3 Specification:80 mesh Food garde Skype: alicexfu2006 Appearance: White powder or tiny crystalls,nodorous and salty,easily solu

Sodium Alginate ,CMC Food Grade

20170520

powder Quality Specification: item index Granularity According to contract Viscidity (mpa.s) Min 150 or according to contract Moisture Max 15% PH 6.0~8.0 Vitriol Power 30%~37% Water Insoluble Max 3.0

Soy Protein Concentrate

20110402

powder Protein(N×6.25 ,dry base) Min. 68.0% GB/T5009.5-2003KJELDAHL Moisture Max. 7.0% GB/T5009.3-2003 Ash Max. 5.8% GB/T5009.4-2003 Fat Max. 0.5% GB/T5009.6-2003 Color Cream white fine powder

Sodium Acid Pyrophosphate

20110302

powder White powder Main content: % 95 min 95 min Phosphorus pentoxide as P2O5: % 63.0-64.0 min 63.0-64.0 min Ph of 1% water solution: - 3.5-4.5 3.5-4.5 Heavy metal as Pb: % -- 0.002 max Arsenic as A

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

Glycine

20170630

powder Assay (on dry matter) 98.5~101.5% 98.5~101.5% 98.5% MIN 98.5% MIN Chloride 0.007% MAX -- 0.4% MAX 0.5% MAX Heavy metals 0.002% MAX -- 20ppm MAX -- Sulfate 0.0065% MAX -- -- -- Residue on ignit

Polydextrose

20170821

powder without the impurity that can be seen by eye Polymer 90% Min. 1,6-Anhydro-D-glucose 4.0% Max. D-Glucose 4.0% Max. Sorbitol 2.0% Max. 5-Hydroxymethylfurfural 0.1% Max. Sulfated Ash 0.3% M

Arabic Gum

20160203

Powder Items Standards Appearance Milky white or yellow, Uniform powder Impurity No visible impurities, no foreign body Viscosity mpa.s(25% solution 25℃) 50-150 Ash 4.0% Max Drying shrinkage 10%

Xanthan Gum

20160310

powder Food Grade): AUXAN F200 Viscosity (1% solution in 1% KCL) 1200 –1600cps 1200 –1600cps PH (1% solution) 6.0 –8.0 6.0 –8.0 Moisture max 13% max 13% Ash max 13% max 13% Pa

Sodium Ascorbate (E301)

20170119

powder White crystalline powder Identification Positive Positive Heavy Metals 0.001% max <0.001% Lead 0.0002% max <0.0002% Arsenic 0.0003% <0.0003% Mercury 0.0001% max <0.0001% Zinc 0.0025% max <0.

Sodium (Di)Acetate E262

20190228

Product Name: Food Grade FCCV 99% Sodium Diacetate 1.Appearance: White crystalline powder2.Package: 25 KG/DRUM3. Shelf life: 24 months 4.Storage: Kept in dry, cool, and shaded place with original pac

Citric Acid Monohydrate

20180808

powder. Specification: BP98 / BP2012 / USP32 / E330 Application field: Used as flavor enhancer, coloring, preservative, detergent, cleaner, also used in pharmaceutical, cosmetic, industrial and che

Soy Protein Isolate

20200525

powder Style Dried Taste and smell Normal taste, without peculiar smell Crude protein Min. 90% (on dry basis) Moisture Max. 6% Ash Max. 6% Fat Max. 1% Fineness Min. 95% (Through 100 mesh)Total plat

High Quality Apple Pectin Powder/ Modified Citrus Pectin

20190228

powder without odour. 3. Generally, pectin is a linear polysaccharide chain which consists mainly of galacturonic acid units. The galacturonic acid molecules can be esterified with methanol. Accordi

Food Additives Glycine

20220614

Product Details[Appearance] White or Almost white crystalline powder [Molecular Formula] C2H5NO2 [Molecular Weight] 75.07 [Melting Point] 248℃(Decomposition) [Solubility] Approx.25g/100ml water at

Sodium Hexametaphosphate

20220514

powder Total Phosphates(P2O5)% 68max Inactive Phosphates(ASP2O5)% 7.5max Fluor% 0.0030max Residue on ignition% 0.50max pH 5.8~6.5 Heavy metal(ASPB)% 0.001max Arsenix% 0.0003max Iron(Fe)% 0.05max

Sodium Benzoate Prill

20220308

POWDER OR PRILL APPEARANCE OF SOLUTION CLARITY COLOUR Y6 ACIDITY OR ALKALINITY ML/G 0.2MAX IONISED CHLORINE 200 PPM MAX TOTAL CHLORIDE 300 PPM MAX HEAVY METALS(IN TERMS OF LEAD) 10 PPM MAX ARSENIC: 3

Citrus/Apple Pectin for Jams, Beverage, Candy

20170223

powder;Slight, free from off-flavors; Slight, free from off-note Degree of Esterification 60-62% Grade(USA-SAG) 150°±5 Loss on drying 12% Max PH(1% sollution) 2.6-4.0 Ash 5% Max Acid Ins