Norm：Each 1kg a small packaging or the packing as special needs customers
Explanation： The research is basis on the scientific principle results of protein chemical, oil chemistry, water-soluble polymer chemical, colloid chemistry, and other chemical. The main components are distillation glyceryl monostearate, modified soybean phospholipids, guar gum, xanthan gum, sodium carboxymethyl cellulose, alginate, carrageenan, microcrystalline cellulose, sucrose fatty acid ester, polyethylene glycerol monostearate.
Norm：Net weight: 20 kg / box, Two specifications: 5kg bags × 4 × 2 and 10kg bag
Explanation： Powder Lecithin takes liquid lecithin as raw materials. Powder Lecithin is yellow powder that has been cut the majority oil through advanced production technology (PC content greater than 20%). The main components are phosphatidylcholine (PC), cephalin (PE) and the phosphoinositide (PI), total phospholipid content above 96%.
Explanation： Molecular distilled monoglycerides is white powder or small column solid. Molecular distilled monoglycerides is hydrogenated by palm oil and top glyceride, after multi-polar molecules refined and molecular distillation. Strong oscillations with hot water until the stable emulsion water dispersion occur. Monoglycerides do not dissolve in water, but soluble in alcohol, benzene, and acetone. Molecular distilled monoglycerides’ HLB value is 3.9-5.3. In FDA Molecular distilled monoglycerides is recognized for safety food additives.
Norm：Each 1kg a small packaging (or packed as special needs of customers)
Explanation： The research is basis on the scientific principle results of protein chemical, oil chemistry, water-soluble polymer chemical, colloid chemistry, and other chemical. The main components are distillation glyceryl monostearate, modified soybean phospholipids, guar gum, xanthan gum, sodium carboxymethyl cellulose, alginate, carrageenan, microcrystalline cellulose, sucrose fatty acid ester, polyethylene glycerol monostearate.
Explanation： Carrgeenan is white or light yellow powder, with odorless, tasteless, and some products with bit seaweed flavor. All types of carrageenan can dissolve in hot water or hot milk. In cold water, λ-type carrageenan, sodium salt of κ-and ι-carrageenan are also dissolved. Carrageenan is not dissolved in methanol, ethanol, propanol, isopropanol and acetone, and other organic solvents. Its solution is with solidification and its thermal gel is reversible.
Norm：Over pack is crude cardboard or Composite Kraft paper bags
Explanation： Xanthan gum is the microbial polysaccharide made from the corn starch by special bio-engineering system. it is white or light yellow powder. In a particular medium under the suitable condition of pH, oxygen and temperature, through the purebred fermentation, hen refining, drying, grinding, the microorganisms single spore bacillus (Xanthomonas Campestris) will make polysaccharide polymer. Xanthan gum is polysaccharide polymer molecular, molecular weight is approximately 2 × 106, in the chemical structure, and each repeating unit contains five sugar residues (including two D-glucose, 2 D - mannose and one D-glucuronic acid. Polymer is made of four beta-D-glucose repeating units through 1,4 glycosidic bond linking pose. Molecular Formula: C5H6O4, molecular weight: 3-5×106, synonyms: Xanthomonas polysaccharide, Han rubber, plastic and other thatch Kingston.
Norm：Over pack is crude cardboard or Composite Kraft paper bags
Explanation： Pectin is macromolecule carbohydrate that was constituted by cell structure polymer composition. It exists in green plants widely. Commercial pectin takes citrus and apple pomace as main raw materials. It is white or light-colored powder, no odor and with slightly fruit flavor. Pectin comes from plant extracts, completely non-toxic and harmless. In food processing pentin play good roles in thickening, stability, emulsified and suspend. Pectin is the polymerization polysaccharide with the main chain of galacturonic acid to Europium-1 ,4 glycosidic bond linking posed. Pectin molecular weight is about 5,000 to 150,000. Pectin can be separated into high ester pectin, low ester pectin and amide pectin. Esterification degree of high ester pectin is greater than 50% and esterification degree of low ester pectin is below 50%. Commercial low ester pectin usually come from the high ester pectin by a mild acid or alkali. During the base ester process, use ammonia to deal with the pectin, it will become amidation Pectin
