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Products > structural material > Zhengzhou Yizeli Industrial Co., Ltd | Similar Products

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Producer Direct Export Polyglycerol Esters of Fatty Acids (PGE): materials for further use. Recommended Addition Amount: The addition maximum is 0.01% for bread and pastry, while the maximum is 0.3% for ice cream. Technical Index (Refer to GB 135101992): Acid ...

Europe Standard Food Emulsifier Diacetyl Tartaric Acid Esters of Mono and Diglycerides: on production need for cream and fermented milk. Quality Index (Refer to FCCIV) Acid Value (mgkoH/g) 62-76 Saponification Value (mgkoH/g) 380-425 Heavy Metal (Calculated by Pb) % ≤0.001 Arsenic ...

Biscuits Additive Calcium Stearoyl Lactylate: by Flour) Technical Index (Refer to FCCIV and FAO/WHO) Acid Value (mgkoH/g) 50~90 Ester Value (mgkoH/g) 130~180 Total lactic acid(%) 15-40 Heavy Metal (Calculated by Pb) % ≤0.001 Arsenic (Calculated ...

Export Good Qulity Bread Improver: structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly. The recommended adding amout :0.1%~0.3%。 Index: 　　Moisture ...

Exporting Food Grade Food Emulsifier Sodium Stearoyl Lactylate (SSL): six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate. 3. The proposal of append: 0.2 – 0.5% (account with the ...

High Quality Food Additive DATEM Emulsifier: v alue (Calculated by KOH ) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) ≤2.0 Ignition residue (W/%) ≤0.5 Pb/(mg/kg) ≤2 Packag ...

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