Advance Inorganics

Distilled Monoglyceride (DMG) 99%

Technical indexes:

Features:
1) Being emulsifier of additive, glycerol monostearate, distilled monoglycerides
and stearic acid of additive are popularly used in most grease and daily
chemical industries
2) With the hydrophile-lipophile balance (HLB value) of 3.6~4.2, it can also
be applied as surfactant to reduce precipitate, anti aging and control of
aliphatic acid agglomeration
3) Because it dissolves in hot grease, paraffine, ethanol, chloroform, acetone
and aether, the material was widely used when producing of chocolate,
margarine, ice cream, skin care balsam, cold cream, hair oil and drug
ointment, also lubricant for plastic processing

Technical indexes:
1) Appearance: white / flaky, lumpy, powdery solid
2) Iodine value (gl2/100g): d2.0
3) Freezing point: e53.0°Ce
4) Dissociated acid (stearic acid): d2.0
5) Arsenic (As) %: d0.0001
6) Heavy metal (Pb) %: d0.0005
7) Content %: 40/38/32 (distilled monoglycerides is 99%)
8) Luster (gl2/ml): d13
9) Iron (Fe)%: d0.002

Features:
1) The stearic acid can be dissolved in alcohol, acetone, especially in benzene,
chloroform, aether, carbon tetrachloride, carbon bisulfide, amyl acetate,
and toluene, but only a little in water
2) Usually it is used as sulfurating active agent of natural glue, compound
glue (except butyl glue) and pastern emulsion
3) It also can be material of plasticizer and stabilizer of plastics
4) In pharmaceuticals, it can be used to make ointment and suppository.
5) What's more, it can also be applied to make cosmetics, candle, waterproof
agent and furbisher

Technical indexes:
1) Appearance: glossy white solid/powder
2) Melting point (Celsius degrees): 69.6
3) Boiling point (Celsius degrees): 376.1 (decomposing)
4) Relative density (d420): 0.9408
5) Refractive index (nD80):1.4299
6) Iodine value: d2.0
7) Saponification value: 206-211
8) Acid number: 205-210
9) Freezing point (Celsius degrees): 54-57

Additional Information:

• Item Code: e471
• Production Capacity: 200 tonnes
• Delivery Time: prompt

We are prominent importers and suppliers of Glucono Delta Lactone also known as Glucono-1,5-Lactone or GdL is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose. It is separated from the acid by crystallisation.

GdL is a fine, white crystalline powder, freely soluble in water. It is practically odourless and has a slightly sweet taste. Non toxic, it is completely metabolised in the body like a carbohydrate.

When added into an aqueous solution, GdL rapidly dissolves, and subsequently slowly hydrolyses to gluconic acid, thus producing a gentle acidification in the same way as lactic acid-producing bacteria. In solution both gluconic acid and GdL are always in balance. The equivalent point and the rate of transformation are related to concentration, temperature and pH-value.

Two properties set GdL apart from other common acids and are the base of its application range:

• Through its slow hydrolysis to gluconic acid, it ensures a progressive and continuous decrease of pH to equilibrium. So it is used as a slow release acidifier.
• During its hydrolysis, the initial sweet taste of GdL becomes only slightly acidic, making the final flavour of an aqueous solution of GdL much less tart than the one of other acidifiers.

Additional Information:

• Delivery Time: READY STOCK

Applications:

This product has high solubility, fast in dissolve speed, high utilization ratio and good in taste. It is the fine calcium source; apply to the fields, such as the beverage, food health products, etc.

Parameter:

• Assay ≥98.0-101.0%
• Loss on drying 22.0-27.0%
• Aqueous solubility Passes test
• Free acid and basicity Passes test
• Volatility fat acids Passes test
• Lead(as Pb) ≤0.001%
• Heavy metals(as Pb) ≤0.002%
• Arsenic(as As) ≤0.0002%
• Iron(as Fe) ≤0.005%
• Fluoride(as F) ≤0.0015%
• Sulphate(as SO4) ≤0.075%
• Chloride(as Cl) ≤0.05%
• Magnesium and alkali salts ≤1%

Additional Information:

• Delivery Time: READY STOCK

L-lactic acid powder is a natural L-lactic acid powder produced by glucose fermentation. It is a mixture of L-lactic acid and L-calcium lactate. The product is white granule or powder with mild and pure acidity, soluble in hot water and deliquescence.

Often used as food or feed additives, it can improve the flavor of food and extend shelf life. It is widely used in canned food, bread, flour, pastry, feed and other industries as food flavor improver. Especially suitable for acidity regulation of various solid and powder foods. Its excellent PH value regulation function and bacteriostasis ability can effectively inhibit the growth of microorganisms and prolong the shelf life of food.

1. Food industry. Mainly used for food, beverage as sour agent and taste regulator, 

2. Pharmaceutical industry: lactic acid lactic acid is a kind of important pharmaceutical intermediates, used for producing erythromycin Lin's fluid infusion.

3. The cosmetics industry: can nourish skin, keep wet agent, update, PH regulator, acne, to ChiGou agent, 

4. Pesticide industry: lactic acid high biological activity of soil and crop, non-toxic, can be used in the production of new pesticide, environmental protection.

5. The tobacco industry: moderate join lactic acid, can improve the quality of tobacco, and maintain the humidity of tobacco.

6. Other industries: besides above purposes, lactic acid is used to produce biodegradable plastics, poly lactic acid and green solvent - lactic acid methyl ethyl lactate, etc. 

Additional Information:

• Production Capacity: 100 tonnes
• Delivery Time: Prompt Delivery

Additional Information:

• Item Code: FoodGrade
• Production Capacity: 100 tonnes
• Delivery Time: Immediate
• Packaging Details: HDPE Jars

Calcium propionate is a preservative commonly used in baked goods around the world. It works to extend the shelf life of baked goods by preventing mold and ropy bread bacteria growth.

Properties of calcium propionate:

• Chemical formula: C6H10O4 CA
• Molecular Weight: 186.22
• White odorless, crystalline powder
• Water soluble
• Active: propionic acid (occurs naturally in swiss cheese at 1%)¹

Propionic acid and its calcium salt derivative have been established as antimicrobials for a long time. As early as 1906, Watkins recognized that it was effective against ropy bacteria in bread.² Since the 1930s, propionates have been used to preserve bread in the United States.

Calcium propionate is the ideal preservative for bread and rolls because it has little effect on yeast and does not interfere with its fermentation. In cakes, however, the high use level and available calcium interferes with the leavening action and is therefore not a good preservative.⁴

In contrast, sodium propionate will delay fermentation of yeast and is not recommended  for use in breads or rolls, but it is prefered for the preservation of cakes.⁴

Calcium propionate is effective at inhibiting growth of molds and rope bacteria when concentration is adequate to block cell metabolism. If baked good is produced in a contaminated environment without effective current good manufacturing practices, the dose may not be effective in inhibiting mold growth.

21 grams of calcium are present in 100 grams of calcium propionate.⁵

Calcium propionate is formed by neutralizing propionic acid with calcium hydroxide.

Calcium propionate is commonly used as a mold inhibitor in pre-packed and sliced bread. It is added during the dough production phase and concentration is dependent on the item and desired shelf life. 

Additional Information:

• Production Capacity: 1000 tonnes per year
• Delivery Time: READY STOCK

Additional Information:

• Production Capacity: 30000kg

Whether you're a vegetarian, or an omnivorous bodybuilder, you probably already know that legumes are a great source of protein. Therefore, it should be no surprise that legumes such as soy can be processed into a high quality protein powder, similar in concept to whey. However, although whey protein is popular, it is not for absolutely everyone. Vegans choose not to use whey, and most forms of whey are unsuitable for those with milk protein allergies. Therefore, soy protein may be a viable alternative and can be of great benefit to bodybuilders and athletes looking to increase lean mass and strength.

Soy protein is isolated from the soybean or soya bean (max), which is a legume that is native to eastern parts of Asia. Soybeans have been cultivated for centuries as an inexpensive protein source, and today, is used extensively in the food industry as an ingredient and good additive. Typically, soybeans are 30% carbohydrate, 20% fat, and 36% protein. To make soy protein, most of the fat, and a significant portion of the carbohydrate component can be removed.