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Keywords [ natural cocoa butter ] match 171 products.
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 |
E202 Potassium Sorbate Sphere PSS Food Preservative Chemical CAS No 24634-61-5
| Appearance: | White To Off-white Sphere |
|---|---|
| Identification: | UV- Maximum 264 ± 2mm |
| Assay: | 99.0% - 101.0% |
E965 Maltitol Crystal Flavoring Ingredients CAS No 585-88-6 White Crystal
| Appearance: | White Crystal |
|---|---|
| Taste: | Typically Sweet With No Foreign Taste |
| Odour: | No Foreign Odours |
Thick Transparent Liquid Glucose Syrup For Baking Slightly Yellow
| Appearance: | Thick Transparent Liquid, No Visible Impurities |
|---|---|
| Smell: | With A Special Smell Of Maltose |
| Taste: | Moderate And Pure Sweet, No Odor |
Fruit Powder Food Flavor High Concentration Taste Improver
| Packaging Details: | 25Kg Bag |
|---|---|
| Delivery Time: | 2 weeks |
| Payment Terms: | L/C, T/T |
E333 Calcium Citrate CAS No 5785 Colorless White Crystal
| Appearance: | Colorless Or White Crystal |
|---|---|
| Content,%: | 97.5-100.5 |
| Arsenic =<%: | 0.0003 |
White Crystalline Inositol Powder Flavoring Ingredients Cas No 87-89-7
| APPEARANCE: | WHITE CRYSTALLINE POWDER |
|---|---|
| TASTE: | SWEET |
| IDENTIFICATION(A,B,C,D): | POSITIVE |
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 |
Bakery Bread Flavoring Ingredients Glucose Oxidase Dosage 2-25ppm
| Description: | Glucose Oxidase |
|---|---|
| Effective Material: | Glucose Oxidase Produced From Fermentation Of Selected Strain Of Fungus |
| Application: | FoodZyme GO20K Used In Bakery And Bread |
CAS No 299-29-6 Seasoning Ingredient Ferrous Gluconate Powder
| Description: | Meet The Requirements |
|---|---|
| Assay(Based On Dry Basis): | 97.0%~102.0% |
| Identification: | AB(+) |