Specification |
CAS No.: 11138-66-2;
Formula: C35h49o29;
EINECS: 11138-66-2;
Packaging Material: Paper;
Storage Method: Dry and Cool Place;
Shelf Life: >12 Months;
Main Active Ingredient: Xanthan Gum;
Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods;
Grade: Food/Industry Grade;
MOQ: 25kg;
Certificates: HACCP, Kosher, Hala, ISO;
Type: Thickeners;
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CAS No.: 9000-70-8;
Formula: C102h151o39n31;
EINECS: 232-554-6;
Packaging Material: Paper;
Storage Method: Normal;
Shelf Life: >12 Months;
Main Active Ingredient: Gelatin;
Application: Meat, Drinks, Flour Products, Condiment, Baked Goods;
Ingredients: Gelatin;
Content: 100% Gelatin;
Other Names: Gelatin / Gelatina / Jelatine / Animal Glue;
Instruction for Use: Used for Bakery, Jelly, Cake, Candy, Meat,etc;
Color: Light Yellow;
Shape: Granule or Powder;
Another Name: Food Grade Gelatin/Edible Gelatin/Gelatine/Gelatin;
Mf: C102h151o39n31;
Appearance: Light Yellow or off-White Solid or Pow;
Smell: Smell: Odorless,Neutral;
Size: 8-10mesh;20mesh,30mesh,40mesh,60mesh;
Material: Fish Scale,Fish Skin;
Model Number: Food Grade, Bloom80~300;
Type: Emulsifiers, Stabilizers, Thickeners,;
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CAS No.: 9010-10-0;
Formula: C6h12o6;
EINECS: Other;
Packaging Material: Paper;
Storage Method: Normal;
Shelf Life: >12 Months;
Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods;
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CAS No.: /;
Formula: /;
EINECS: /;
Packaging Material: Plastic;
Storage Method: Normal;
Shelf Life: 2 Years;
Application: Drinks, Baked Goods;
Color: White;
Test Method: HPLC;
Keywords: Modified Tapioca Starch;
MOQ: 1kg;
Product Name: Modified Tapioca Starch;
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CAS No.: 6587-31-1;
Formula: C18h32o16;
EINECS: 232-536-8;
Packaging Material: Paper;
Storage Method: Cool and Dry Place;
Shelf Life: >12 Months;
Main Active Ingredient: Wheat;
Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods;
MSDS: Provided Upon Requirements;
Appearance: White Fine Powder;
Ome: Yes;
Grade Type of Product: 57% Powder; 70% Powder; 57% Syrup;
Standard According as: Gbt 23528-2009;
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