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Product List (Total 10 Products)

1. Sodium Gluconate

Sodium gluconate (technical grade) Product Name: Sodium gluconate Alias: Sodium gluconate Molecular formula: C6H11O7Na Molecular weight: 218.14 Appearance: White/yellow ...
Last Updated: Apr 20, 2011

2. Maltodextrin

Maltodextrin has many uses. In sweets industry, it can increase flexibility and prevent sugar granulation, lower sweetness, change taste, improve institutional framework and ...
Last Updated: Apr 20, 2011

3. Cottonseed Oil

Cottonseed oil is one kind of edible oil in the world, which the byproduct in the industry of cotton planting. After been apart from shells, the magnitude of cotton kernel is ...
Last Updated: Apr 20, 2011

4. Dextrose Monohydrate Glucose

Specifications: 1) Appearance: White crystal 2) Solubility: A) Water: High B) Alcohol: Low C) Ether, chloroform and other organic solvents: Insoluble 3) Taste: Sweet 4) ...
Last Updated: Apr 20, 2011

5. Dextrose Anhydrous

We have obtained ISO9001: 2000 certificate and GMP certificate. The quality of dextrose anhydrous meets the CP2010, BP2009, USP26, USP32 standards totally. We have enjoyed a high ...
Last Updated: Apr 20, 2011

6. Crystalline Fructose

Fructose content: 99%Min Specific rotation: -89 to -93.5 pH: 4.5-7 Moisture: 0.5 Max
Last Updated: Apr 20, 2011

7. Refined Corn Oil

Model: Bulk or 5L*4 / 1.8L*3 / 2L*2 / 1.8L*2 / 1.8L*6 / 2.5L*6 High quality salad oil is rich in oleic acid, vitamin E and advanced unsaturated fatty acid. Meanwhile, it is free ...
Last Updated: Apr 20, 2011

8. Cottonseed Oil

Specifications: Relatively density(d20 C 4 C) 0.9170-0.9250 Refractive index 1.4675-1.4750 Freezing point( C) About 5 Fatty acid freezing point( C) 32-38 Viscosity 9 Iodine ...
Last Updated: Apr 20, 2011

9. Sodium Gluconate

Sodium gluconate (technical grade) Product Name: Sodium gluconate Alias: Sodium gluconate Molecular formula: C6H11O7Na Molecular weight: 218.14 Appearance: White/yellow ...
Last Updated: Apr 20, 2011

10. Maltodextrin

Maltodextrin has many uses. In sweets industry, it can increase flexibility and prevent sugar granulation, lower sweetness, change taste, improve institutional framework and ...
Last Updated: Apr 20, 2011