|
|
|
Sodium gluconate: (food grade / tech grade)HS CODE: 2819160000 CAS:527-07-1Enpiry date:24 monthPacking : 25kg/bag woven bag, 25kg/bag kraft bag, Jumbo bag:500kg/bag,600kg/bag,1000kg/bag,1100kg/bag,1150kg/bagManufacture: shandong fuyang bioContact: Ms.Geng (geng[at]bio-fuyang.com)Sodium gluconate main uses: This product is used for concrete admixture, textile printing and dyeing...
|
|
Erythritol hs code:2905499000 Erythritol cas:149-32-6Erythritol:C4H10O4Packaging Sizes: 25 kgs/bag or 1000 kgs/palletErythritol, a polyol (sugar alcohol), is currently used as a bulk sweetener in reduced calorie foods.
|
|
GDL-Glucono delta-lactone (GDL) E575 (E575, Gluconolactone or Gluconic Acid δ-Lactone) Gluconolactone (GDL) Category:Categories: Baking-Ingredients, Bread Ingredients, Cake Ingredients, Cheese Ingredients, Cookie Ingredients, Gluten Free Ingredients, Milk Ingredients, Sausage Ingredients, Seasoning Ingredients, Soup IngredientsGlucono delta-lactone is a white crystalline powder...
|
|
Trehalose cas : 6138-23-4Trehalose Food AdditivesFood Additive Sweetener TrehaloseFood Grade Trehalose Cosmetics Trehalose Trehalose is a sugar, is a food ingredient, can be directly added in food, so it is not a food additive. Ingredients are generally not added to the food limit, but according to the production needs to add the appropriate amount. Trehalose National standard ...
|
|
Gluconic acid 50%Product Category: Water reducing agent / cleaning agentCAS no. : 526-95-4EINECS no. : 208-401-4Chinese name: gluconic acidEnglish name: Gluconic acidScientific name: 1,2,3,4, 5-pentA hydroxy caproic acidSub-formula: C6H12O7Molecular weight: 196.16Physical and chemical properties: colorless to light yellow transparent syrup liquid, odorless or slightly smelly, s...
|
|
Zero Calorie Sweetener- Sweeteners--Allulose--D-AlluloseAllulose, also known as D-psicose, is a low-calorie monosaccharide sugar that has the taste and texture of sucrose but with 90 percent fewer calories. It is approximately 70 percent as sweet as sucrose, and its solubility increases with temperature. It is found naturally in sources such as wheat, figs, raisins, and jackfru...
|
|
