EC21 Product Catalogs - particle count

Cas 3650-09-7 Carnosic Acid Raw Powder Wholesale Purity Degree 99%

20260429

Items Standard Appearance Brown powder Assay ≥80.0% Particle size 95% pass 80 mesh Loss on drying ≤3.0% Ash ≤1.0% Heavy metal ≤10PPM Arsenic ≤1PPM Lead ≤5PPM Mercury ≤

Docosahexaenoic Acid(From Algaes)

20190925

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 Complies Particle-size: 100 -150 mesh Bulk Density: Approx 0.68g/m

Soy Protein Concentrate

20110402

Particle size 100 mesh SYS-ZY-CPZY-09 PH (10% concentration) 6.5-7.5 SYS-ZY-CPZY-10 Microbiology analysis: Total Plate count (cfu /g) Max.30000 SN0168-92 E.Coli(mpn/100g) Negative SN0169-92 Salmonell

Xanthan Gum

20121020

Particle size:100% through 60 mesh(250micro) min 95% through 80mesh(180micro) V1/V2:1.02 to 1.45; Pyruvic acid: min 1.5% Heavy metal: max 20ppm; Lead: max 5ppm; Arsenic: max 3 ppm; Microbiological To

Xanthan Gum

20160310

Particle size 100% through 60 mesh(250micro) min 95% through 80mesh(180micro) 100% through 80 mesh(180micro) min 92% through 200mesh(75micro) V1/V2 1.02 –1.45 1.02 –1.45 Pyruvic acid min

Pea Protein Isolate

20170821

Particle Size 100 Mesh Protein (N x 6.25) 85% Min. Dietary Fiber 1% Max. Starch 4% Max. Moisture 9% Max. Ash 5% Max. Fats 9% Max. PH 6.0 to 8.0 As 0.5 mg/kg Max. Pb 1.0 mg/kg Max. Cd 0.5 mg

Hot Salling Xanthan Gum Additive Powder As Thickener Stabilizer

20230516

Particle Size(mesh) 100% through 60 mesh, not less than 95% through 80 mesh Viscosity (1% KCL, cps) 1200-1700 Shear ratio ≥6.5 V1/V2 1.02∼1.45 PH(1% solution) 6.0∼8.0 Loss On Drying(%) ≤15 As

Non-GMO Fava Bean Protein 90% Powder

20230210

Particle Size ≥98% pass through 100 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(P

Propylene Glycol Alginate PGA

20190228

Particle size 95% pass 80 mesh Conforms Degree of esterification (%) ≥ 80 86.63 loss on drying (105°C, 4h, %) ≤20 14.7 Total propylene glycol (%) 15- 45 Pass Free propylene glycol (%) ≤15 Pass

Food Garde Agar High Purity CAS 9002-18-0

20230907

Particle size(80 mesh) 95% passed Qualified Starch test Negative Qualified Gelatin test Negative Qualified Acid-insoluble ash, w/% ≤0.5 Qualified Water-insoluble matter , w/% ≤1.0 Qualified Lead

Citrus/Apple Pectin for Jams, Beverage, Candy

20170223

particles. This protein protection prevents serum or phase separation and casein aggregation at low pH values. Pectin can also increase the viscosity and thus increase mouth feel and taste to acidifi