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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 |
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 |
Disodium 5'-Ribonucleotides(I+G) Flavoring Ingredients E635
| ASSAY(IMP+GMP): | 97.0% -102.0% |
|---|---|
| LOSS ON DRYING: | =<25.0% |
| IMP: | 48.0%-52.0% |
Yeast Extract Powder Food Additives CAS No 8013-01-2
| Total Nitrogen (on Dry) , %: | 5.50 |
|---|---|
| Amino Nitrogen (on Dry) , %: | 2.80 |
| Moisture, %: | 5.39 |
White Crystalline Inositol Powder Flavoring Ingredients Cas No 87-89-7
| APPEARANCE: | WHITE CRYSTALLINE POWDER |
|---|---|
| TASTE: | SWEET |
| IDENTIFICATION(A,B,C,D): | POSITIVE |
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 ℃ |
Monosodium Glutamate E621 Flavoring Ingredients CAS No 32221-81-1
| Flavours: | Monosodium Glutamate |
|---|---|
| APPEARANCE: | WHITE CRYSTALLINE OR POWDER |
| PURITY: | 99.0 %MIN – 100 % MAX |
MSG Flavoring Ingredients CAS No 32221-81-1 Flavor Enhancer E621
| Flavours: | MSG |
|---|---|
| APPEARANCE: | WHITE CRYSTALLINE OR POWDER |
| PURITY: | 99.0 %MIN – 100 % MAX |
Distilled Glycerin Monostearate(DGM) Emulsifier Chemicals White Powder
| Emulsifiers: | Distilled Glycerin Monostearate(DGM) |
|---|---|
| Appearance: | White Powder |
| Content Of Monooeaster>= %: | 90.0 |