Sodium Bicarbonate Food grade

Basic of Sodium bicarbonate
CAS No.: 144-55-8
H.S Code: 2836.3000
EINECS No.: 205-633-8
MF: NAHCO3
Type: Natural soda
Appearance: White crystal powder
What's the sodium bicarbonate:

Baking soda, or sodium bicarbonate, comes from soda ash obtained either through the Solvay process or from trona ore, a hard, crystalline material.

Sodium Bicarbonate specification:

Items Specification
NaHCO3 99.5% Min.
Sodium as Na 27%
Arsenic (As) 0.0001% Max.
Heavy metals (Pb) 0.0005% Max.
Loss on drying 0.20% Max.
PH value 8.6

Chitosan Chitosan Pharmaceutical Grade

Basic of Chitosan

CAS No.:9012-76-4
MF:(C6H11NO4)n
Chitosan is produced commercially by deacetylation of chitin by treating crabs and shrimp with the alkali sodium hydroxide it is a kind of unique fat-absorbing dietary fiber

Chitosan character:

Off-white, innocuous, flavorless semitransparent and amorphous solid. Soluble in acid, but insoluble in alkali and water or in ordinary organic solvent. Decomposed at 185°C.

Chitosan applications:

Widely used in the following fields: textile, dyeing, leather, dope, tobacco, plastic, cosmetic, food, feed, medication, health food, color film, bioengineering, agriculture, sewage treatment.

Specification:

Appearance	Off-white
D.A.C %	90 min
Ash %	1.0 max
Moisture %	10.0 max
Insoluble %	2.0 max
Particle size	80 mesh
PH	6.5——8.5
Arsenic (ppm)	1 ppm max
Pb (ppm)	2 ppm max
Coli form bacteria	Negative
Salmonella sp.	Negative
Yeast (cfu/g)	100 max
Total plate count (cfu/g)	1000 max

Packing in 25KG fiber drums

Soy Lecithin Powder/Granular-Leci980

Applications of soy lecithin powder/granular(LeciPRO 980)

Used in baked foods:
Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged processability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage.Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E.Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base
Used in powder beverages:
The beverage powder rapidly dissolves in cold water, milk or other aqueous solution is very important. Typically, the protein powder, cocoa, fiber, vitamins, minerals and other substances made difficult to disperse in an aqueous solution, also the higher fat content powder is hard to dispersed in the water too, using the soy lecithin can increse the disperse ability: usually in an amount of 1.0 to 5.0% (by weight). 
Soy Lecithin powder(de-oil soy lecithin) usage in the biscuit production:
De-oil soy lecithin is from the soy lechtin oil, remove of the "triglyceride (TG)",it is more pure and has the good tast flavor.Soy Lecithin powder or granular also have a good performance of mixing with the raw materials with its emulsification. Using soy lecithin powder to produce biscuit can reduce 1/2 of the quantity of soy lecithin oil,(the add amount is 0.2% by weight).

More soy lecithin products you can check: soy lecithin liquid (LeciPRO600), soy lecithin liquid (non-GMO), soy lecithin powder (leciPRO950), Egg Yolk Lecithin, Phosphatidylcholines (PC) , Soy Lecithin Powder (LeciPRO980), non-GMO.

Soy Lecithin Powder (LeciPRO980)

CAS No: 8002-43-5 GMO staus: non-GMO H.S Code: 29232000 EINECS No.: 232-307-2 MF: C40H82NO9P EC No: E322 Type: food emulsifier Packing in 25KG cartons