EC21 Product Catalogs - yellow g

Raw Powder Wholesale Purity Degree 99% 2-Acetyl Pyrrole CAS 1072-83-9

20260527

Description: Light gray to pale yellow fine crystals. Has a bread-like aroma. Melting point 90℃, boiling point 220℃. Easily soluble in water, acids, ethanol, and ether. Applications: Used in coff

PP Coverall Xiantao Quality

20260325

Coverall CE ,ISO White Individual HF0571B-NS PP Coverall CE ,ISO Blue Individual HF0571G-NS PP Coverall CE ,ISO Green Individual HF0571Y-NS PP Coverall CE ,ISO Yellow Individual

Vital Wheat Gluten CAS 8002-80-0

20260209

Product Name: Vital Wheat Gluten Type: Food Additives Origin: China CAS No.: 8002-80-0 AUCO No.: 172 Packing: 25kg bag Items Standard Appearance Light Yellow Powder,Grain Frangrance Moisture ≤ 8% P

Soy Lecithin

20241010

Yellow; Liquid or Powder Acetone insoluble 95.0% 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 Emul

Carrageenan Thickener E407 CAS NO. 9000-07-1

20240925

Yellowish to yellow 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)

Folic Acid Price

20240920

yellow crystalline powder Product Properties: Yellow to orange-yellow crystals or crystalline powder. Odorless. Recrystallize with hot water to obtain tabular crystals. There is no definite melting p

Cinnamyl Formate

20240523

g/mol EINECS Number: 203-223-3 Appearance: colorless to pale yellow clear liquid Density: 1.08g/mL(25℃)(lit.) Boiling point: 250-254℃(lit.) Flash point: 113℃ Purity: ≥98% Refractive index: 1.

High Quality Refined Alpha Amylase Enzyme

20191225

yellow solid powder, 40,000SKU/g. Solid enzyme (0.4mm standard sieve through rate): ≥80%. 2, the definition of enzyme activity: 1g solid enzyme powder in 40 ℃, pH=5.0 under the conditions, the re

Non-GMO Fava Bean Protein 90% Powder

20230210

yellow Taste and Odor Neutral 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 C

Sodium Glycine Carbonate Nutrition Enhancers Food Additive CAS#50610-34-9

20230403

yellow for several days at 110 ℃ . It is easily soluble in water. The aqueous solution is alkaline. It decomposes rapidly with acid and emits carbon dioxide. It is almost insoluble in alcohol and e

Soy Protein Isolate

20200525

yellow or milky white 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% (Throu

Ten Years Chiese Factory Supple Menthyl PCA 64519-44-4 Flavor Taste Arom Aromatic Aromatic

20230612

Product Description Essential detail Molecular formulaC15H25NO3Molecular weight267.36OdorTasteless to faint cool feeling AppearancePale yellow to yellow liquid Quality guarantee period24monthsDensity

Docosahexaenoic Acid(From Algaes)

20190925

Arachidonic Acid, powder Chemical Name: Microbial oil with a high content of arachidonic acid (AA or ARA). Description: Light yellow to light beige free-flowing powder consisting of spherical partic

Soy Protein Concentrate

20110402

Yellow 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

Soy Lecithin, Brown Liquid

20130812

Insoluble (%) Hexane Insoluble (%) Moisture (%) Acid Value (mgKOH/g) Peroxide Value (meq/kg) Food grade Light brown- yellow 60.0-65.0min 0.1max 1.0max 30.0max 12max

edible esscence/flavours/Fragrance/Food Additives/Ingredients

20211119

Yellow,Edible Sun-set Yellow,Edible Grape-Purple,Tomato red, Amaranth , Temptation Red,Fruit green. 3.glacial acetic acid, Lactic acid. 4. Sodium succinate, I+G,Proteolysis plant extract,enzyme extra

Soy Protein Concentrate

20160310

YELLOW POWDER PROTEIN (DRY BASIS) ≥68.00% 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 COLIFORM

Rice Protein Powder

20170821

yellow Odour and flavour Neutral Taste Neutral Appearance Fine powder Protein content (N * 6.25) 80% Min. Moisture content 8% Max. Fat content 6% Max. Ash content 5% Max. Total sugar content 2% Max.

Sodium Ascorbate (E301)

20170119

g/L (20℃) sodium ascorbate powder Storage: in cool and dry place Shelf life: 2 years Sodium Ascorbate E301-CAS-No.134-03-2 can prevent the formation of carcinogenic nitrosamines and elimination of

-Polylysine

20221125

yellow powder Purity ≥95% Loss on drying ≤20% Ash ≤2% Arsenic ≤5ppm Lead ≤10 ppm Total plate count ≤10 CFU/g Coliform bacteria ≤30counts/100g Salmonella Not detectable ε-Polylysine App

Gelatin Powder

20181221

yellow Unflavored Gelatin Type:Unflavored Unflavored Gelatin Size:5-120mesh Unflavored Gelatin Assay:99%min Jelly strength (6.67%):120 - 260 bloom (as per need) Product Description Unflavored Ge

Purity Halal Food Emulsifier Datem E472e 80% Purity

20230918

yellow powder Ivory or straw yellow powder Acid value (mgKOH/g) 62-76 70.3 SAPONIFICATION VALUE (mgKOH/g) 380-425 419.5 MERCURY (Hg) (mg/kg) ≤1 <1 HEAVY METALS (as Pb) (mg/kg) ≤ 10 <10 ARSE

High Quality Apple Pectin Powder/ Modified Citrus Pectin

20190228

yellow or yellow 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

Xanthan Gum-Fufeng Food Additive Stabilizing/Suspending Agent Emulsifier

20231130

g)≤0.3Yeast and Moulds(cfu/g)≤100ConclusionThe goods conform to the standard of E415Specification of Xanthan Gum Food Grade 200 meshItemsStandardAppearanceWhite-like or light-yellow powderParticl

Baisfu Factory Direct Supply Caryophyllene Oxide CAS:1139-30-6

20240129

yellow to white crystal powder Purity：≧95% FEMA number：4085 Einecs number：214-519-7 Properties:Bright white crystalline powder Boiling point: 138-141 ° C | Condition: Press: 10 Torr Density