Ads by Google
foods without calcium
We are an exporter specially in food grade phosphates, blending phosphates,some kinds of minerals and thickeners and gelling agents, which are widely used in all kinds of food processing such as: Ham and Sausage,Milk,Cheese, Coffee, Noodle,Beverage,Nutritional supplement,Shrimp ,Sea-food etc. Also some of these products can be used as petfood,Daily chemical and special industry use.
Also,We have got: ISO9001, ISO22000, KOSHER, GMP and HALAL certificates. All these will be the basis for us to guarantee our customer to supply good quality and service products.
Sodium polyacrylate( food grade), is a kind of new polymer material,which applies the latest foreign technology and raw materials. It is widely used in all kinds of industry such as food, pharmaceuticals, feed, cigarettes, cosmetics, etc. Properties: white powder, colorless and odorless, strong hygroscopicitySpecificity: · It dissolves in water slowly and forms viscous solution. · The viscosity is 15~20 times as much as sodium carboxymethyl cellulose (CMC) and sodium alginate.· The viscosity will increase when it is alkali. Application And EffectSodium polyacrylate, with various functions of thickening, emulsifying, Fu-shaped, extruded, and stability, can replace the CMC, gelatin, agar and sodium alginate. It can lower production costs, raise food grade, improve the taste and extend shelf life. As a thickening agent, it is used in a variety of food products. Main uses are as the following:1, Meat industry : it is used in manufacturing artificial meat, strengthens the viscoelasticity and elongation of protein fiber , improves meat-feeling and reduces costs.
2,Cold drinks industry: As the ingredient of compound emulsion stabilizer, it can replace part of the guar colloid, CMC, xanthan, gelatin, etc., strengthen effectiveness and reduce the cost .3, Noodles industry: In the instant noodles, noodles, baking foods, ect. , it strengthens the protein cohesive force in raw materials, prevents the soluble starch and nutrition seeping, raise the dough extensibility and raw materials utilization, improves taste and flavor and restrains the food aging caused by natural dryness. In the deep-fried instant noodles and other food processing, it makes the fat in raw material spread into the dough steadily, lowering oil absorption rate to save oil. Amount used : about 0.05% ~ 0.12%.Proposed Addition: According to the different kinds of food and process, addition should be between 0.1%~0.2% Validity: 2 years. Store being sealed in cool and dry conditions Packing: Net 25kg in paper-plastic compound bag lined with plastic bag
9003-04-7 offer free sample foods without calcium