henan honest food co., ltd

zhengzhou, China

We are offering sodium stearoyl lactylate. Applications:it can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc.(1) increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure.(2) it can react with amylose to delay and prevent the food aging.(3) it can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth.(4) it can make hot and spicy food more pliable and softer and prolong the preservation time.(5) it can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier.(6) enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping.Usage:(1) it can be directly mixed well with flour for use. (2) put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) when used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.Recommended adding amount: 0.20.5 %( calculated by flour, refer to gb2760-2011)technical indexacid value(calculated by koh) (mgg) 60- 80ester value (calculated by koh) (mgg) 120- 190total lactic acid (w%) 23.0-40.0sodium content(w %) 3.5- 5.0pb(mgkg) 2packag

We are offering diacetyl tartaric acid esters of mono and diglycerides. (1) put this product in warm water at about 60 to get paste shaped substance, and then use it in appropriate proportion.(2) dissolve this product in oils or fats homogeneously before further processing.(3) directly mix it with flour for use.Recommended addition amount: addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.Technical index (conform to gb25539-2010 standard) acid value (calculated by koh) (mgg) 65-85saponification value (calculated by koh) (mgg) 390-450total tartaric acid(w%) 10-40total glycerol(w%) 11-28total acetic (w%) 8-32free glycerol(w%) 2.0ignition residue (w%) 0.5pb(mgkg) 2storage & 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

we are offering distilled monoglyceride. 1. it is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. and it could improve quality of product and prolong shelf life of product 2. it can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. it can be arranged in order on surface of grease. this is helpful to control and stabilize crystallization of grease. especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.usage:(1) it can be directly mixed well with flour for use. (2) put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. recommended addition amount:for cream and dough, the adding quantity as processing requiered, others usage as gb2760-2011.technical index(refer to gb15612-1995) : item specificationtotal monoglyceride content % 90.0free acid(calculated by stearic acid) % 2.5iodine value 4.0melting point () 60.0-70.0arsenic (calculated by as)% 0.0001heavy metalscalculated by pb% 0.0005packagingpackage in craft paper bags with moisture proof inside, net weight:25kgbagstorage & 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 trasporting with materials that is explorsive, combustible or deleterious. the shelf life is 24 months.

We are offering calcium stearoyl lactylate. (1) it can be directly mixed well with flour for use. (2) put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) when used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing.Recommended adding amount: 0.20.5 %( calculated by flour, refer to gb2760-2011)technical index acid value (calculated by koh) (mgg) 50- 86ester value(calculated by koh) (mgg) 125- 164total lactic acid (w%) 32.0- 38.0calcium content (w%) 4.2- 5.2pb mgkg 2 packagingaluminized bag vacuum packing with nitrogen inside. Net weight:20kgctn(5kg *4) or packaged with moisture proof paper bag, 25kgbag.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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

We are offering calcium sodium stearoyl lactylate. Usage:(1) it can be directly mixed well with flour for use. (2) put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. Recommended addition amount: 0.20.5 %( calculated by flour) technical index( refer to ssl & csl standard)acid value(calculated by koh) (mgg) 50- 86ester value(calculated by koh) (mgg) 120- 180total lactic acid (w%) 23.0- 38.0sodium content(w%) 1.5-3.0calcium content(w%) 1.5-3.0pb mgkg 2 packagingaluminized bag vacuum packing with nitrogen inside. Net weight:20kgctn(5 kg *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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

We are offering citric acid esters.(1) add it to the water around 60 , make it paste form, and then use it in an appropriate proportion. (2) further processing after it is evenly dissolved with the fat.(3) the max. Dosage for infant formula foods is 24.0g kg, for others foods, add as the processing required. Technical indextotal citric acid% 1350total fat acid% 37-81total glycerol% 8-33free glycerol% 4.0sulphated ash (%arsenic (as) (mgkg) 3heavy metal (pb) (mgkg) 10 packagingaluminized bag vacuum packing with nitrogen inside. 20kgcarton(5kgbag*4)storage and transportationsealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

We are offering Polyglycerol Esters of Fatty Acids. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period.2 it can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth.4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them.5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening.6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage:(1) since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing.(2) you can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use.Recommended adding amount: the addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream.Technical index (refer to gb 1351092): acid value (mgkohg) 5.0saponification value (mgkohg) 120-135iodine value (g100g) 3.0sulfated ash content % 1.0heavy metal (calculated by pb)% 0.001arsenic(calculated by as)% 0.0003melting point () 53-58storage & 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 trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.