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Keywords [ cocoa butter food ] match 163 products.
E262 Food Preservative Chemical Sodium Acetate (Trihydrate) CAS No 127-09-3
| Appearance: | Colorless Crystals, Slight Acetic Acid Odor |
|---|---|
| Assay (dry Basis, %): | 99.0-101.0 |
| PH (5% Solution, 25℃): | 7.5- 9.0 |
Food Colorants Caramel Powder CAS No 8028-89-5
| E 0.1%1CM (610nm) Absorbance: | 0.259-0.285 |
|---|---|
| Specific Gravity(25°C): | 1.255-1.270 |
| PH Value: | 2.7-3.3 |
Sodium Stearoyl Lactylate (SSL) Emulsifier Chemicals In Food Bread
| Appearance: | White Or Slightly Yellowish Powder Or Brittle Solid With A Characteristic Odour |
|---|---|
| Acid Value (mgKOH/g): | 74 |
| Ester Value (mgKOH/g): | 180 |
Calcium Stearate Powder In Food CAS No 8000-75-7
| Calcium Content: | 6.0-7.1 |
|---|---|
| Free Fatty Acid: | 0.5% Max |
| Heating Loss: | 3% Max |
Natural Maltol In Food CAS No 118-71-8 White Crystalline Powder
| Color And Shape: | White Crystalline Powder |
|---|---|
| Purity: | > 99.0 % |
| Melting Point: | 160-164 ℃ |
Vegetables Coating Agent In Food French Fries HALAL
| Coatings: | Meat (Chicken,, Beef,Hot Dog)Seafood (Shrimp, Fish, Seaweed) |
|---|---|
| Tempura: | Vegetables |
| Breading Mix (Predust/Batter/Breader Mix): | French Fries |
White Crystalline Powder Seasoning Ingredient Maltol In Food CAS No 118-71-8
| Color And Shape: | White Crystalline Powder |
|---|---|
| Purity: | > 99.0 % |
| Melting Point: | 160-164 ℃ |
Own Inherent Smell No Odor Food Colour Chemicals Gum Arabic Acacia Gum
| Appearance: | Off-white To Yellowish Granular Or Powder |
|---|---|
| Odor: | Own Inherent Smell, No Odor |
| PH: | 3.5- 6.5 |
Protease Baking Enzymes Food Colorant Protease In Food
| Description: | Protease |
|---|---|
| Effective Material: | Fungal Protease Derived From Asperegillus Oryae |
| Application: | FoodZyme PQB Used In Backed Products |