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preservation process

" in Other Food Additives found 8 Products from Honest Food Co., Ltd., China

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E471-Food Emulsifier and Stabilizer-Gms 90% Glycerol Monostearate: mixed well with flour for use. 2. Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, then add it into flour in proportion to obtain better effect. 3. ...

Propylene Glycol Esters of Fatty Acid--PGMS E477: 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, ...

Sodium Stearoyl Lactylate SSL E481 with ISO, FSSC, Kosher, Halal Certificate: RESULT APPEARANCE Ivory powder Ivory powder Acid value (mgKOH/g) 60-90 76.1 Ester value(mgKOH/g) 130-180 144.0 TOTAL LACTIC ACID(%) 15-40 31 HEAVY METALS (as Pb) (mg/kg) ≤ 10 <10 ARSENIC (As) ...

E471-Food Emulsifier and Stabilizer-GMS40% Glycerol Monostearate: can be directly mixed well with flour for use. 2. Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, then add it into flour in proportion to obtain ...

Food Emulsifiers and Stabilizer: Sodium Stearoyl Lactyla: RESULT APPEARANCE Ivory powder Ivory powder Acid value (mgKOH/g) 60-90 76.1 Ester value(mgKOH/g) 130-180 144.0 TOTAL LACTIC ACID(%) 15-40 31 HEAVY METALS (as Pb) (mg/kg) ≤ 10 <10 ARSENIC (As) ...

Emulsifier Polyglycerol Esters of Fatty Acids(PGE)-E475: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It’s an non-ionic surfactant with ...

E481-Bread Improver Food Emulsifier(SSL) Sodium Stearoyl Lactylate: preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the ...

High Quality Sodium Stearoyl Lactylate (SSL) E481: preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the ...

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