Product List (Total 10 Products)
Liquid glucose is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.
Product ApplicationIt has the characteristics of soft ...
Last Updated: Feb 22, 2011
Escription:
L-lysine is a kind of amino acid, which can't be compounded automatically in the animal body. It is called growing amino acid. It has the function of increasing the ...
Last Updated: Feb 22, 2011
Liquid glucose is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.
Product ApplicationIt has the characteristics of soft ...
Last Updated: Feb 22, 2011
It is widely used in food and beverage as substitute material in place of sweetener such cane sugar. It is also can be used as raw material in the production of vitamin C and ...
Last Updated: Feb 22, 2011
Chemical name: Sodium hydrogen carbonate, sodium bicarbonate, NaHCO3.
Sodium Bicarbonate is white powder or opaque fine manoclinic crystal, with the relative density of 2.159. ...
Last Updated: Feb 22, 2011
Sodium sulfate Anhydrous is a white, orthorhombic crystalline solid at room temperatures ( a monoclinic structure at > 100 C, a hexagonal structure at > 250C). It is reduced to ...
Last Updated: Feb 22, 2011
Sodium sulfate Anhydrous is a white, orthorhombic crystalline solid at room temperatures ( a monoclinic structure at > 100 C, a hexagonal structure at > 250C). It is reduced to ...
Last Updated: Feb 22, 2011
1. Confection
Improving the taste, tenacity and the structure of foods, preventing recrystallization and extending shelf life.
2. Beverages
The beverages are scientifically ...
Last Updated: Feb 22, 2011
Corn starchCorn starch is powder through flooding, broken, separate, refining and dry from corn as raw materials, the color and luster is pure white. The smell is pure, widely ...
Last Updated: Feb 22, 2011
Corn starchCorn starch is powder through flooding, broken, separate, refining and dry from corn as raw materials, the color and luster is pure white. The smell is pure, widely ...
Last Updated: Feb 22, 2011
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