Food Grade Dextrose mono hydrate CAS No.: 5996-10-1 PACKAGING :25KG/ Carton
Food Grade Dextrose Anhydrous CAS No.: 50-99-7 PACKAGING :25KG/ Carton
Sodium carboxymethyl cellulose is one of the most widely used and widely used cellulose species in the world EEC NO. E466 CAS NO. 9004-32-4
Sodium Alginate is a polysaccharide rich in brown algae cell walls (Cystophyta, Laminaria and Fucus) and certain bacteria (acetylated form) EEC NO. E401 CAS NO.: 9005-38-3
Agar Agar is a natural macromolecule polysaccharide product extracted from seaweeds such as porphyra and Gracilaria etc. and refined by scientific methods. It is composed of Agarose and Agaropectin. CAS NO. 9002-18-0
Konjac is the only cash crop that can provide large amounts of glucomannan CAS NO. 37220-17-0
Carrageenan is a naturally-occurring family of polysaccharides extracted from red seaweed. EEC No. E407a CAS NO. 9000-07-1
Xanthan gum is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas. EEC NO. E415 CAS No. 11138-66-2
Food Grade sodium ascorbate CAS: 6381-77-7 PACKAGING :25KG/carton USP,EP,BP,FCC Grade
Sodium Erythorbate is white or piggyback yellow crystalline powder or granules. Odorless, slightly salty CAS NO.6381-77-7
Ascorbic Acid is a water-soluble vitamin rich in fruits and vegetables. CAS NO. 50-81-7
Vanilla Powder is a flavor with vanillin as the main material and glucose CAS NO. 121-33-5
Ethyl vanillin, is a white to yellowish flake crystalline powder with sweet chocolate aroma and vanillin unique aroma. CAS NO. 121-32-4
Monosodium Glutemate is the sodium salt of glutamic acid. The main ingredient of monosodium glutamate CAS NO. 142-47-2 CAS NO.: 32221-81-1 EEC NO.: E621
Cocoa powder is the powdery material after the cocoa cake is defatted and crushed CAS NO.: 657-27-2
Baking powder is a compound leavening agent . A kind of swelling agent , mainly used in food products for rapid fermentation .
Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers, which are used in bread making
Cake gel emulsifier is white –off white powder, used for product the cake gel.
Bakery master is a new type of compounded preservative. It can inhibit the propagation of microorganisms in food.
food-grade solid enzyme preparation prepared by liquid deep fermentation, ultrafiltration and spray drying processes.
Glucose oxidase (God) is an important industrial enzyme in food industry. It is widely used in deoxidation of wine, beer, juice and milk powder, flour improvement and prevention of food browning.
Maltogenic amylase As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules.
Lipase belongs to the class of carboxyl ester hydrolases, which can gradually hydrolyze triglycerides into glycerol and fatty acids. CAS NO.: 9001-62-1
Fungal α-amylase is extracted from Aspergillus oryzae through fermentation and purification. Mainly used for the production of maltose syrup, but also for beer, baking and other industries. CAS NO.: 9000-90-2
Sodium diacetate is a new type of food and feed fungicide, acid taste agent and improver with stable properties and low price. CAS No. 126-96-25
Sodium benzoate is used as food preservative, which can prevent deterioration and acid and prolong shelf life.
Calcium Propionate is one of the popular food additives and ingredients in most countries. CAS No. 4075-81-4
Potassium sorbate is white to light yellow scaly crystals, crystal particles or crystal powder, odorless or slightly odorless, easily soluble in water, soluble in propylene glycol and ethanol. EEC NO. E202
LACTEM is white powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be dispersed in hot water. EEC NO. E472b CAS NO. 1006-30-0
Polyglycerol Esters of Fatty Acids (PGE)is an non-ionic surfactant with characteristics such as high temperature and acid resistance.
