... fish (shrimps and prawns). In silage treatment as antifermentative. In starch and sweeteners production as bacteriostatic. (3) Photo Grade: In the ...
... adhesion, superior wet tack and slip for easy positioning.INGREDIENTS: STARCH, DEXTRIN, WATER.DIRECTIONS FOR USESCOPE OF APPLICATION: Most of Paper ...
... cryoprotectant, bitterness relieving agent, as an additive in preparation of starch foods (bakery & noodles) for avoiding staling, enhancing food texture and ...
1.Agar Agar Powder 2.Stable and coagulating 3.Widly be used 4.Delivery on time Agar agar powder consists mainly of high molecular weight polysaccharides extracted from Gracilaria seaweed,agar is a very popular food material,but its uses are not limited to the food industry,also expanded to applications on biotechnical and medical science,healthcare and nutritional industry,manufacture of cosmetic ...
... efficacy, such as sodium alginate soft sweets.The pliable bean starch noodles often take sodium alginate as additive in the production ... process. 2. Cold FoodRather than the traditional agar, gelatin and starch, when sodium alginate is used as ice cream stabilizer, it ...
... based on a combination of gelatin and carbohydrates (sucrose and starch) of suitable quality, authorised by the competent authority. The concentrate ...
... with a slight characteristic odour, in which white particles of starch may be visible. The powder consists of spherical particles, with ... embedded in a matrix of gelatin and sucrose coated with starch. They contain tocopherol (E306), sodium ascorbate (E301) and ascorbyl palmitate ...
Agent for the cationization of guar gum, starch and related compounds.Used as an additive for paper,textile ... . It is used in the preparation of cationic polyacrylamide, cationic starch,electroplating additives, paper-making additives,textile auxiliaries and antistatic agents ...
... 4.Best service HOTxanthan gum which is mainly made from starch, is a high molecular weight polysaccharide.xanthan gum ItemsSpecsAppearanceCream-white ...
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