| Content | Sodium Benzoate is used in acidic foods and drinks and products to control bacteria, mold, yeasts, and other microbes as a food additive. It interferes with their ability to make energy. And used in medicine, tobacco, printing and dyeing.
Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. It is also found in alcohol-based mouthwash and silver polish. It can also be found in cough syrups like Robitussin. Sodium benzoate is declared on a product label as sodium benzoate. It is also used in fireworks as a fuel in whistle mix, a powder which emits a whistling noise when compressed into a tube and ignited.
| ITEM | LIMIT | | APPEARANCE | FREE FLOWING WHITE POWDER | | CONTENT | 99.0% ~ 100.5% | | LOSS ON DRYING | ≤ 1.5% | | ACIDITY & ALKALINITY | 0.2 ml | | WATER SOLUTION TEST | CLEAR | | HEAVY METALS (AS PB) | ≤ 10 PPM | | ARSENIC | ≤ 3 PPM | | CHLORIDES | ≤ 200 PPM | | SULFATE | ≤ 0.10% | | CARBURET | MEETS THE REQUIREMENT | | OXIDE | MEETS THE REQUIREMENT | | TOTAL CHLORIDE | ≤ 300 PPM | | COLOUR OF SOLUTION | Y6 | | PHTHALIC ACID | MEETS THE REQUIREMENT | | We also have other dehydrated potato products: Dehydrated Potato Dice and Dehydrated Potato Flakes. Please feel free to contact us for details.
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature (approximately 140 °F (60 °C) and high swelling power. These typical properties are used in food and technical applications. Starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes[3] in kosher foods for Passover[4] and in Asian cuisine.[5] In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Other examples are helmipuuro a porridge made from monodisperse grains of potato starch and milk, papeda, the Moluccan community in the Netherlands use potato starch to make papeda, soul food of the Moluccan Archipelago (East-Indonesia). On the Moluccan islands they use sago flour to make the original papeda. Papeda is also eaten by the Papuan people of New Guinea. It is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape. Potato starch was also used in one of the earlier color photography processes, the Lumière brothers' Autochrome Lumière, until the arrival of colour film in the mid-1930s.
| ITEM | STANDARD | | Color | golden yellow or milk white | | Moiustre % | < 8.0 | | Ash conten % | < 6.0 | | Sulphate dioxide | < 50ppm | | Total plate count cfu/g | < 50000 | | Coliform MPN/100g | < 30 | | E.coli cfu/g | Negative | | Yeast mould cfu/g | < 100/g | | Pathogenic bacteria | negative | | As a food Preservatives, it is listed as E number 282 in the Codex Alimentarius. Calcium Propionate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products. In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.
Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. Calcium propionate (along with propionic acid andSodium Propionate) is used as a preservative in bread and other baked goods. It also occurs naturally in butter and some types of cheese. Calcium propionate keeps bread and baked goods from spoiling by preventing mold and bacterial growth. Although you may be concerned about the idea of preservative use in food, on the flip-side, you certainly don want to eat bacteria- or mold-infested bread.
| ITEM | STANDARD | | Appearance | White Powder | | Assay | 99.0 ~ 100.5% | | Loss on Drying | =< 4% | | Acidity and Alkalinity | =< 0.1% | | PH (10%Solution ) | 7.0-9.0 | | Insoluble in Water | =< 0.15% | | Heavy Metals (as Pb) | =< 10 ppm | | Arsenic (as As) | =< 3 ppm | | Lead | =< 2 ppm | | Mercury | =< 1 ppm | | Iron | =< 5 ppm | | Fluoride | =< 3 ppm | | Magnesium | =< 0.4% |
| Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Biosynthesis
BiosynthesisSynthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to the central carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane. Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
Uses
One of the most remarkable properties of Xanthan Gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
| ITEMS | STANDARD | | Appearance | white or cream-color and free-flowing powder | | Viscosity | 1200 - 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25] | | Assay(on dry basis) | 91.0 - 108.0% | | Loss on drying(105oC, 2hr) | 6.0 - 12.0% | | V1 : V2: | 1.02 - 1.45 | | Pyruvic Acid | ≥ 1.5% | | PH of 1% solution in water | 6.0 - 8.0 | | Heavy metals(as Pb) | ≤ 20 mg/kg | | Lead(Pb) | ≤ 5 mg/kg | | Arsenic(As) | ≤ 2 mg/kg | | Nitrogen | ≤ 1.5% | | Ash | ≤ 13% | | Particle size | 80 mesh: 100% min, 200 mesh: 92% min | | Total plate count | ≤ 2000/g | | Yeasts and moulds | ≤ 100/g | | Pathogens germs | absence | | S. aureus | Negative | | Pseudomonas aeruginosa | Negative | | Salmonella sp. | Negative | | C. perfringens | Negative |
| Gum Arabic, also known as Acacia Gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia senegal and Acacia seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia.
Gum Arabic is a complex mixture of glycoProteins and polysaccharides. It was historically the source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named for it.
Gum arabic is used primarily in the food industry as a stabilizer. It is edible and has E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles.
While gum arabic is now produced mostly throughout the African Sahel, it is still harvested and used in the Middle East. For example, Arab populations use the natural gum to make a chilled, sweetened, and flavored gelato-like dessert.
| ITEMS | STANDARD | | Appearance | Off-white to Yellowish Granular or Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 5h) | 15% Max | | Solubility | Soluble in water, insoluble in ethanol | | Nitrogen | 0.24%- 0.41% | | Ash | 4% Max | | Insolubles in Acid | 0.5% Max | | Starch | Negative | | Dannin | Negative | | Arsenic (As) | 3ppm Max | | Lead (Pb) | 10ppm Max | | Heavy Metals | 40ppm Max | | E.Coli/ 5g | Negative | | Salmonella/ 10g | Negative | | Total Plate Count | 1000 cfu/ g Max |
Specifications of Acacia Gum Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity (25%, 25℃, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Mercury (Hg) | =< 1 mg/kg | | Cadmium (Cd) | =< 1 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
Specifications of Acacia Gum Spray-dried Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
| Description：Gellan Gum is a kind of extra cellular polysaccharide excreted by microorganism Pseudomonas elodea.It is a linear structure with a repeating unit of tetrasaccharide.As emulsifier,suspension agent,thickener,stabilizer, gelling agent, tissue culture medium,film former and lubricant,gellan gum has been widely used in over 20 fileds, such as food, cosmetics, detergent, ceramics, petroleum exploration and coating for chemical industry, it is considered as one of the most advanced food additive in the world. Applications of Gellan Gum: Pharmaceutical Industry: Eyedrops;Soft or hard capcule;Coating. Cosmetics: Personal tending products;Perfume. Chemical industry:Coating;Gelling agents;Toothpaste. Agriculture:Fertilizer gels. Others:Car Air Fresheners;Microorganism;Plant Culture Medium, etc
| ITEMS | STANDARDs | | Appearance | Off-white powder | | Purity(CO2 yielding) | 3.3%-6.8% | | Loss on drying(105℃,2.5hours | 15% Max | | Transmittance | 80% Min | | Gel Strength | 900g/cm2 Min | | Ash | 12% Max | | Isopropyl alcohol | 750 mg/kg Max | | PH | 6.0-8.0 | | Lead(Pb) | 2mg/kg Max | | Arsenic (As) | 3mg/kg Max | | Mercury(Hg) | 1mg/kg Max | | Cadmium(Cd) | 1mg/kg Max | | Heavy metals | 20mg/kg Max | | Total plate count | 10000cfu/g Max | | Mould & Yeast | 400cfu/g Max | | Salmonella Spp./10g | Negative | | E.coli/5g | Negative | | Particle Size | Min 95% Pass 80mesh |
|
Reviews
There are no reviews yet.