Food Ingredients
s Leading Xanthan Gum for Drinks Excellent and EINECS 234-394-2 Guaranteed
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
80 Mesh Xanthan Gum E415 Thickener Emulsifier Agent for Oil Drilling Grade by Fufeng
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Experienced Food Additive Thickener Xanthan Gum Formula C35h49o29 for Long Shelf Life
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Xanthan Gum for Baked Goods Main Active Ingredient and Food Grade CAS No. 11138-66-2
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
High Purity Xanthan Gum From CAS 11138-66-2 with EINECS 234-394-2 Certification BRC
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Main Active Ingredient High Viscosity Xanthan Gum Formula C35h49o29 for Food Grade
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Food Additive Xanthan Gum 200 Mesh with Customized Request and Shelf Life 12 Months
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Craft Paper Bag Packaging Material White Powder Xanthan Gum for Food Grade Jelly/Ice Cream
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Main Active Ingredient Xanthan Gum FCC/USP/BP/EP High Purity Food Grade
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Craft Paper Bag Packaging Material Xanthan Gum 200 Mesh CAS 11138-66-2 FCC/USP/BP/EP
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance
Non-nutritional Type Food Additive Sweetener Aspartame CAS 22839-47-0 EINECS 245-261-3
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Nutritional Value Non-nutritional Type Aspartame CAS No 22839-47-0 Food Grade Sweetener
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Natural Resource FCC/USP/BP/EP Aspartame Sweeteners at Bulk
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
C14h18n2o5 Aspartame Powder 99% CAS No 22839-47-0 EINECS 245-261-3 Advanced Technology
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
High Purity Aspartame CAS 22839-47-0 with Nutritional Value Non-nutritional Type
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Food Grade Aspartame Sweetener Additive with Stabilization Effect and High Purity
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Sinosweet Gsweet Vitasweet Aspartame/ Aspartame Sugar/ Aspartame CAS 22839-47-0 for Sell
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Non-nutritional Type Aspartame Formula C14h18n2o5 Food Additives Chemical Sweetener
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Nutritional Value Non-nutritional Type Aspartame FCCIV USP Ep Bp 20-60mesh 100-200mesh
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0
Stabilization Effect Aspartame The Best for Non-nutritional Type Nutritional Value
Test Item Unit The Standard Appearance --- White crystalline powder or granular Assay(on dry base) % 98.0-102.0% Specific Rotation --- +14.5-16.5 o Loss on Drying % 4.5Max. Residue on Ignition(Sulphated ash) % 0.2Max. 5-Benzyl-3,6-dioxo-2-piperazineacetic acid % 1.5Max. Organic Volatile Impurities -- In conformity with USP Other Related Substances % 2.0Max. Transmittance % 95.0Max Heavy Metals(As Pb) PPM 10Max Lead PPM 1Max Arsenic(As) PPM 3Max PH -- 4.5-6 L-phenylalanine % 0