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Product Name: |
Lactem emulsifier
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Supply Ability: |
food grade |
Related proudcts |
food emulsifier, |
Specifications |
Lactic acid esters of mono- and diglycerides of fatty acids |
Price Term: |
FOB |
Port of loading: |
qingdao , shanghai , ningbo, tianjin |
Minimum Order |
5 mt |
Unit Price: |
2700 usd/mt |
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Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM) Characters: White powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be
dispersed in hot water. Applications: It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase
the gas-holding function. (1) Used in watery cream, and its stable, homogeneous, fine and smooth. (2) Used in meat products, avoid the water and oil separation. (3) Used in various grease, improve the co***tibility of water and oil, avoid the water and oil separation. (4) Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume Usage and dose£º (1) Put this product into warm water at about 60℃ to get paste shaped substance, then use it as the suitable
scale. (2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request. Technical Index:
Acid Value(Calculated by KOH / (mg/g) ¡Ü6.0 Free Gycerol£¨w/%£© ¡Ü1.0 1-ester content£¨w/%£© ¡Ý80 Ignition residue£¨w/%£© ¡Ü0.1 Total lactic acid£¨w/%£© 20-38 Unsaponifiables£¨w/%£© ¡Ü2.0 Moisture£¨w/%£© ¡Ü0.5 Pb /(mg/kg£© ¡Ü0.5 Packaging£º Aluminized bag vacuum packing with nitrogen inside, 20kg/carton(5kg/bag*4)
Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture
and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious.
The shelf life is 12 months.
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Company: |
ZHENGZHOU YIZELI INDUSTRIAL CO., LTD
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Contact: |
Mr. johnson li |
Address: |
1-3-1704 |
Postcode: |
450000 |
Tel: |
+8613140128051 |
Fax: |
+8637186259770 |
E-mail: |
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