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

Oxalic acid dihydrate

Formula:H2C2O4·2H2O
CAS No:144-62-7
EINECS No.: 205-634-3
Appearance: White crystallized particle
Application:
Pharmacutical industry: raw materials for produing Acheomycin,Terramycin and Borneol. Electronic Industry: the raw materials for cleaning electrical instrument. Metallurgical Industry:For deposition and separation of rare-earth metals. Light Industry: For making leather,polishing the marbles,water treatment and dying

L-Lysine sulfate Feed Grade

L-Lysine sulfate Feed Grade
CAS No:60343-69-3
MF:（C6H14N2O2）2H2SO4
F. W:390.4
Appearance: light brown granular, odorless

L-Lysine Sulfate specification:

Items	Index	Standards
Content(dry base)	%	≥55.0
Other amino acids	%	≥10.0
Loss on Drying	%	≤3.0
Residue on Ignition,	%	≤4.0
Lead	mg/kg	≤30.0
Arsenic	mg/kg	≤2
Granularity（1.7mm sieve diameter, oversize)	%	≤10.0
PH Value		3.5～6.5

L-Lysine Sulfate application:

Used in chicken feed to increase the grow and eating feeds; to increase the egg production; To used in turkey feeding to increase the feed consumption and the improve the meat quality;used in feed of piglets and pigs an increase in feed consumption and in body weight gain.

L-Lysine Sulfate packing and storage:

Packed in 25KG woven bags lined with PE bags, net weight. or 1000KG jumbo bags.

Fructose-1,6-Diphosphate

Fructose-1,6-Diphosphate (FDP)

FDP is an important intracellular intermediate of metabolism that controls the activities of some enzymes in glycometabolism and repairs and improves cell metabolism at the molecular level. The high purity products are obtained by using effective whole-cell catalysis, bio-separation and crystallization techniques. Fructose-1,6-Diphosphate applications: As an intermediate for FDP analog medicines; As an additive for promoting growth and improving animal health. Used in food additives and health foods, replenishing the trace elements that are necessary substances for normal growth. clinically in treatment, or adjunctive treatment, of osteoporosis and male sexual dysfunction. Specifications and Fructose-1,6-Diphosphate salt Products CAS No. EINECS No. Purity FDP Na3 D-Fructose-1,6-bisphosphate trisodium salt 38099-82-0 253-778-0 98.0% Min FDP Ca D-Fructose 1,6-bisphosphate calcium salt 103213-33-8 - 98.0% Min FDP Ca2 D-Fructose 1,6-bisphosphate dicalcium salt 6055-82-9 227-979-9 98.0% Min FDP Mg D-Fructose 1,6-bisphosphate magnesium salt - - 98.0% Min Packing in 25KG fiber drums

Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed Vegetable Protein (HVP)CAS No.:100209-45-8
EINECS No.:200-293-7
H.S Code:21069099
Types: Flavor enhancer
Packing in 20/25KG bags or drums
Quality System: HACCP,KOSHER,HALAL

What's the Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed Vegetable Protein (HVP) is a natural flavor enhancer made from soy protein or wheat protein or corn protein.It is widely used in food applications like instant food products, soup premixes, extruded snacks, noodles, wafers, seasonings, sauces, cold food, taste makers and snack seasonings ect.. it is used as the alternative choice of to MSG or Monosodium Glutamate during the food processing.

Specifications of Hydrolyzed Vegetable Protein (HVP) Powder form

The raw materials: 
1, soy protein (non-GMO)-Hydrolyzed Soy Protein Powder.
2, Corn Protein (non-GMO)-Hydrolyzed Corn Protein Powder,
3, Rice protein -Hydrolyzed Rice Protein Powder

Main controled items: 3-MCPD content: 1 mg/kg max , Total Nitrogen content: 4% min

The specific more products data, please send your specific usage and request to us by email: Tech support & Sales

Applications of Hydrolyzed Vegetable Protein (HVP)

Other Flavor enhancer products: Ethyl Vanillin,Methyl Salicylate,Monosodium Glutamate,Vanillin,Maltol