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Keywords [ baking industry enzymes ] match 7 products.
Glyceryl Monostearate Baking Enzymes In Baking Industry CAS No 31566-31-1
| White To Off-white Waxy Flakes Or Powder: | GB1986-2007 |
|---|---|
| Content Of Monoglycerides(%): | ≧40 |
| Acid Value(As KOH Mg/g): | =<5.0 |
CAS No 9014-71-5 Amylases Enzymes Used In Bread Making
| Description: | Amylase |
|---|---|
| Effective Material: | Bacterial Endo Alpha-Amylase Produced By Fermenting A Selected Strain Of Bacillus Amyloliquefaciens |
| Dosage: | 5-50 Ppm |
Vitamin Powder Food Grade 100000IU Vitamin D3 Cholecalciferol Powder CAS No 67
| APPEARANCE: | WHITE OR OFF-WHITE FLOWING POWDER |
|---|---|
| GRANULARITY:GO THROUGH THE SIEVE OF 60 MESH: | >=90.0% |
| HEAVY METAL: | =<10PPM |
CAS NO: 9001-62-1 BAKING ENZYMES IN FOOD PRODUCTION LIPASE
| Type: | Enzymes |
|---|---|
| Cas No.: | CAS No: 9001-62-1 |
| Usage: | Food Production |
Vitamin E Powder Baking Enzymes Used In Bread Making
| Appearance: | White Or Whitelike Powder |
|---|---|
| Assay: | >=50% |
| Loss On Drying: | =<5.0% |
Xanthan Gum Baking Enzymes Amylase In Bread Baking CAS No 11138-66-2
| Thickeners: | Xanthan Gum |
|---|---|
| Appearance: | White Or Cream-color And Free-flowing Powder |
| Viscosity: | 1200 - 1600 Mpa.s |
Food Grade Sodium Carboxymethyl Cellulose Powder E466 Thickeners For Oil Field
| Color: | White |
|---|---|
| Appearance: | Light And Free Flowing Powder |
| Viscosity: | 6000 |
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