Food Additives

Intro: white crystalline pwoder, odorless, sweet, density 1.489, m.p. 166-170, b.p. 290-295(at 0.4-0.467kPa), optical rotation +23~ +24, soluble in water, slightly soluble in methanol and ethanol, insoluble in ether. Specification: 98.0-102.0 % Quality Standard: CP 200, USP 26, BP 1998 and EP2000 Quality Spec.NO.ItemsQuality standardResult1FormWhite crystal powderELIGIBILITY2IdentificationConformed to the standardELIGIBILITY3AcidityConformedELIGIBILITY4Melting point166-170166.85Solution clarificationConformedELIGIBILITY6Chloride(%)≤0.003<0.0037Sulphate(%)≤0.01<0.018Oxalate(%)≤0.02<0.029Reduce on Dryness(%)≤0.50.210Residue on Ignition(%)≤0.10.0311Heavy metals(mg/kg)≤10<1012Arsenic(mg/kg)≤2.0<2.013Content(%)98.0-102.0100.28

Product effect: 1) With adopting of this product, diacetyl deoxidization time can be shorten or ignored in order to increase malt beer output 2) This product ensure diacetyl content well within standard requirement, to guarantee malt beer quality stability 3) This product is able to decrease acetolactic acid content in finished product beer, thereby to eliminate or decrease the rebound degree of diacetyl in the finished product beer thus to ensure beer quality stability 4) With this product the high temperature deoxidization time of diacetyl can be shortened or ignored, thereby to decrease the content of higher alcohols and higher lipids caused by barm metabolizing in high temperature to avail to the flavor of malt beer 5) This product will shorten zymolysis time to save energy Product specification: 1) Appearance: ALDC is a sort of yellowish liquor, density 1.2g/ml 2) Activity: ALDC finished product activity is 2,000 unit/gram 3) Remark: the activit

Features: 1) Function method: Glucoamylase is called Glucoseoxidase, it helps α-1 and 4 glucoseide sugar which are at the starch molecule non-deoxidizing end hydrolyze to produce glucose , it also can have α-1 and 6 glucoseide bond slowly hydrolyze to be glucose . 2) Thermostability: in 60oC under is stable the most suitable function temperature 58-60oC 3) Affects PH4.0-4.5 suitably 4) The product quality conforms to the QB1805.2-93 standard Product specifications: Solid glucoamylase: 1) Appearance:filemot powder 2) Enzyme activity:50000-100000(u/g) 3) Moisture(%):≤8 4) Fineness (mesh):80% penetrate 40 mesh sieve 5) Enzyme livability:within half a year more than 85% Liquor Glucoamylase: 1) Appearance: brown liquor 2) Enzyme activity: 20000-100000 (u/ml) 3) Enzyme livability: within 3 months more than 80% Enzyme activity definition: 1g enzyme powder or 1ml enzyme solution with temperature 40oC and PH #118alue 4.6, the quantity

APPEARANCE:                                              LIGHT RED HOMOGENEOUS POWDER    IDENTIFICATION                                                           POSITIVE                 LOSS ON DRYING                             

Sell Sodium Metabisulphite Sodium Metabisulfite Food grade Molecular Formula Na2S2O5 Molecule Weight 190.10Appearance White or light yellow crystalline powderContent as Na2S2O5 95.0 Iron as Fe % 0.005 Clarify degree A little turbid Heavy metals as Pb % 0.001 Arsenicas As % 0.0002 Main uses: Bleach agent e.g.candies, cake, bamboo shoots, etcLoose agent e.g.bread, cracker etcAntiseptic and germicide e.g.fruit juice tinned food brewsthe cereals food is defended storage etcInhibitor and freshen agent e.g.day lily seafood fruit and vegetable etcPackaging in polythene plastic bag with a polypropylene overbag paper plastic composite bag kraft bag etc Netweight 25 50 1000 kilograms per bag or following your demand

Formula:C7H16ClNO3 CAS No.6645-46-1Characteristic: L-Carnitine hydrochloride forms white powder. It is very soluble in water. Applications: L-Carnitine hydrochloride is hygroscopic, so it is suitable especially for liquid applications. Package: 25kg Fiber Drum

Product property: 1) Function method: this product is kind of endonucleases; it has α-1 and 4 glucose indican bond which is contained in starch, soluble dextrin or oligosaccharide hydrolyze instantly. After the process of enzyme, the dextrinized starch loses it's viscidity swiftly, and produce dextrin and small quantity glucose and maltobiose through hydrolyze 2) PH #118alue affection to enzyme activity and stability: this product PH #118alue stabilizes at 5.0-10.0, effective PH #118alue ranges from 5.0 to 8.0, best suitable PH ranges from 5.5 to 7.0 3) Temperature affection to enzyme activity and stability: in the spray and liquefaction process of starch, this product is very stable; it applies in the fitful or continuous liquefaction. It's best working temperature is over 90°C (in the process of continuous liquefaction, the temperature can be 100 -105°C) 4) Calcium ion affection to enzyme activity and stability: in

The application in malt beer is to eliminate the dissolved oxygen and bottle-neck oxygen, to hold back the malt beer deteriorating and avoid aging smell, to prolong the original smack and shelf life. Product property: GlucoseOxidase is yellowish transparent liquor enzyme material, it characterizes in fast deoxidizing and heat stability. In application, no need to change original production art and crafts. The applied dosage is small and easy to operate, it functions in the PH #118alue range 3.5-6.5 and temperature 20-70oC, the best temperature is 30-40oC and the best PH #118alue is 3.5-6.5. There will be free of deposition and turbidness after the application of this product. In 2-8oCenvironment, it can be alive as long as over 1 year. The application in the flavor keeping of malt beer: One step method: to fill GlucoseOxidase before the beer is bottled, the dosage is calculated according to the volume of beer to be filled into the tank, the suggested quantity of enzym

Product properties: 1) Function mode: it makes a-1 of starch molecule hydrolyze in irregular way, 4 glucose indican bond produces short chain dextrin and small molecule glucide, so as to debase the mucosity of starch paste . It is also named liquefaction enzyme 2) Hot stability: it is more stable under 60oC, 60-70oC temperature suits it best , in the range of 70-90oC, along with the increase of temperature , it's reaction accelerates,activity losing is faster too, this product work well in liquefaction process not above 90oC 3) PH stability: stable in range of PH6.0-7.0, best performance in PH6.0, under PH5.0 it loses activity seriously 4) Relation to the density of starch: higher starch and the hydrolysate dextrin density increases the stability of enzyme activity 5) Effect of Calcium ion to the activity of enzyme: The Calcium ion is positive to the stability of enzyme 6) Relation between PH stability and Calcium ion: certain density

This product is a kind of mixed food additive scientifically developed with starch, inorganic salt and compound enzyme preparations. It functions effectively in improving quality and will prove to be a good helper in making high-quality bread. Main characteristics: 1) Shortens leavening time and provides good dough handling and dough tolerance 2) Increases dough volume 3) Healthy without chemical oxidizer Direction: It should be directly blended with flour and other ingredients like yeast called for in recipes and then follow the normal working procedure Ingredients: starch, inorganic salt, enzyme preparation Storage: in dry and cool place avoiding heavy pressure Dosage: 0.3% of flour weight Expiry date: 12 months after producing date

Vivid casein phosphopeptide can enhance absorption of mineral substances by combining with divalent cations like calcium and iron in intestine. It promotes skeleton and dental growth of children, preventing and improving osteoporosis and promoting recovery of patient with bone fracture.

DL-Alanine is mainly used as nutritional supplements in food processing industry and seasonings and Second used for the pharmaceutical industry. It has a good flavor which can enhanced the seasoning effect, and it also has a special sweetness, which can improve the sense of sweet smell.

L-Aspartic Acid is excellent fresh significant role in food industry and it is also a good nutritional supplements, Sweet, low calorie, usually be added to soft drinks .

Food grade glycine is usually used as the main nutritional supplements and food additives. It eats sweet and can improve the flavor of food.

Features: 1) Anti-microbial properties: nisin possesses highly of inhibiting activities to gram-positive bacteria,particularly to spore- forming bacteria. It does not influence gram-negative bacteria, yeasts and moulds generally. But under some circumstances (such as freezing, heating, low pH and adding of EDTA), nisin can inhibit some gram-negative bacteria such as Salmonella spp, Shigella spp and Klebsiell spp Escherichia coli 2) Recommended dosage: a) The general dosage is 0.05g/kg-0.1g/kg b) The detail dosage of nisin depends on products, material quality, process, shelf life and storage conditions 3) Nisin have been used in a wide range of processed foods, such as cured meat, dairy products, plant protein foods, canned foods, and heat-treated, air-tightly packed foods, it can also be used in the areas of cosmetics, medicines and health products 4) Storage: stable for 24 months from the date of manufacture when it is stored in dry cond

Features: 1) Anti-microbial properties: nisin possesses highly of inhibiting activities to gram-positive bacteria,particularly to spore- forming bacteria. It does not influence gram-negative bacteria, yeasts and moulds generally. But under some circumstances (such as freezing, heating, low pH and adding of EDTA), nisin can inhibit some gram-negative bacteria such as Salmonella spp, Shigella spp and Klebsiell spp Escherichia coli 2) Recommended dosage: a) The general dosage is 0.05g/kg-0.1g/kg b) The detail dosage of nisin depends on products, material quality, process, shelf life and storage conditions 3) Nisin have been used in a wide range of processed foods, such as cured meat, dairy products, plant protein foods, canned foods, and heat-treated / air-tightly packed foods etc , it can also be used in the areas of cosmetics, medicines and health products 4) Storage: stable for 24 months from the date of manufactur

Features: 1) Anti-microbial properties: nisin possesses highly of inhibiting activities to gram-positive bacteria,particularly to spore- forming bacteria. It does not influence gram-negative bacteria, yeasts and moulds generally. But under some circumstances (such as freezing, heating, low pH and adding of EDTA), nisin can inhibit some gram-negative bacteria such as Salmonella spp, Shigella spp and Klebsiell spp Escherichia coli 2) Recommended dosage: a) The general dosage is 0.05g/kg-0.1g/kg b) The detail dosage of nisin depends on products, material quality, process, shelf life and storage conditions 3) Nisin have been used in a wide range of processed foods, such as cured meat, dairy products, plant protein foods, canned foods, and heat-treated / air-tightly packed foods etc , it can also be used in the areas of cosmetics, medicines and health products 4) Storage: stable for 24 months from the date of manufacture when it is

Nisin is a polypeptide produced by Lactococcus lactis and can be digested into amino acids by a-chymotrypsin in human intestines and stomach. The use of nisin will not affect the normal bacterial community, nor produce the drug resistance or chiasmatic resistance as it happened when the antibiotics used. Nisin is a nonpoisonous and high efficacious food preservative / anti-microbial agent. It possesses anti-microbial activity against a wide range of gram-positive bacteria, particularly those that produce spores, which are the major food spoilage organisms, such as clostridium botulinum, staphylococcus aureus, streptococcus hemolyticus, listeria monocytogenes, bacillus stearothermophilus and bacillus subtilis. The use of nisin, as a food preservative, can greatly decrease the required temperature and shorten the time at food heat processing, which could not only improve the nutritional value, appearance, flavor and texture of foods, prolong significantly Packing: Bottle, drum t