... is used as buffering agent, emulsifier, nutrition ingredients and quality improver.9).Specifications: NOSpecificationsTech GradeFood Grade1Assay (as Na4P2O7 )%≥96.596.52P2O5 ...
... ,wine, soft and hard candy, chocolate, biscuits, confect, moon cake, bread, stuffingand cooling products. We can manufacture products based on the ...
... for bake. Cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification ...
... slices of tender bamboo shoots etc.) Loosening agent (such as bread, biscuits etc.) preservatives, disinfector (such jam and can etc.) Antioxidant ...
... synthetic cherry. As a stabilizer of cake (such as cookies, bread, fine dried noodle, chocolates, etc) and a polish of ... bread, sodium alginate can keep the cookies sweet-smelling and avoid ... smooth and reduce breaking ratio of noodle and fragmentation of bread. Sodium alginate is also a good thickener of jam, chili ...
... for bake, cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification ...
... and jellyC: Cake food: as a stabilizer of cake, cookies, bread, fine dried noodle, andchocolates, sodium alginate can keep sweet scent ... noodle smooth and reduces breaking ratioof noodles and fragmentation of bread. Sodium alginate is also a goodthickener of jam, chili sauce ...
... Containers help to extend the life of fruits, vegetables, cheese, bread, meats. During the ripening process damaging gases are released. Exposure ...
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