|Melting Point||255 Degree C|
|Molar Mass||131.13 g/mol|
White crystalline powder
Clarity and colour of solution
Clear and colourless
Loss on drying
Residue on ignition
Total plate count
Tapped bulk density
Conclusion: The product complies with enterprise standard
|Boiling Point||446.7 Degree C|
|Melting Point||44 Degree C|
|Molar Mass||328.488 g/mol|
|Minimum Order Quantity||100 Kilogram|
|Molar Mass||174.2 g/mol|
|Melting Point||260 Degree C|
L-Arginine is one of the 20 amino acids that build up protein. L-arginine is one of the non-essential amino acids, meaning it can be synthesised in the body.L-Arginine is a precursor of nitric oxide and other metabolites. It is an important component of collagen, enzymes and hormones, skin and connective tissues.L-Arginine plays important roles in the synthesis of various protein molecules; creatine and insulin being the most easily recognised.L-Arginine may have antioxidant property and reduces accumulation of compounds such as ammonia and plasma lactate, by-products of physical exercise.L-Arginine helps in stimulating and maintaining erection. L-arginine rich foods or l-arginine supplement.
White Crystals or Crystalline powder
Infrared Absorption spectrum
+21.4 to +23.6degree
Other amino acids:
Loss on Drying:
Residue on Ignition:
|Molar Mass||180.16 g/mol|
Inositol Powder relative of the B family of vitamins has demonstrated antioxidant activity that reduces the negative effects of A.G.E.,specifically in the human eye.Inositol is required for proper formation of cell membranes.Inositol also has a calming effect on the central nervous system,improving your ability to deal with stress.Inositol differs from inositol hexaniacinate,a form of vitamin B1
Inositol of Specification:
WHITE CRYSTAL POWDER,
LOSS ON DRYING
RESIDUE ON IGNITION
TOTAL PLATE COUNT
|Types Of Whey Protein||Concentrate|
|Packaging Type||Paper Bag|
|Pack size||25 kg|
|Packaging Type||DRUM PACKING|
Product Name: Ascorbic Acid / Vitamin C Food Grade
1.Appearance: White or almost white,crystal or crystalline powder
2.Package: 25 KG/CTN
3. Shelf life:24 months
4.Storage:Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
Product Specification Of Ascorbic Acid/Vitamin C
|Apperance||White or almost white,crystal or crystalline powder|
|Identification||Positive tests for ascorbic acid|
|PH(IN 2% Solution)||2.4-2.8|
|Specific optical rotation(solution 10%)||+20.5°~+21.5°|
|Clearity and color of solution||Clear ≤BY7|
|Copper (%)||0.0003 Max|
|Heavy Metals(AS PB)(PPM)||10 Max|
|Oxalic Acid(%)||0.2 Max|
|Loss on drying(%)||0.1 Max|
|Sulphate Ash(%)||0.1 Max|
Vitamin C/Ascorbic Acid Applications:
1.Keep food, fruits and beverage fresh and prevent them from producing unpleasant smell.
2.Prevent formation of nitrous amine from nitrous acid in meat products.
3.Improve dough quality and make baked food expand to its maximum.
4.Compensate the Vitamin C losses of beverage ,fruits and vegetables during processing rocedures.
5.Used as nutritional element in additives,Feed additives.
Service we provide:
1. before shipment, free sample for test
2. Packing as your request, with photo before shipment
3. Cargoes photo before and after loading into container
4. Fast shipment by reputed transporter .
5. Best service after shipment with email
|Melting Point||82 Degree C - 84 Degree C|
|Molar Mass||164.204 gmol-1|
All natural Raspberry Ketone herbal supplement for weight loss.Raspberry ketone is a natural compound found in red raspberries. This compound is responsible for giving raspberries their aroma. Recent research has shed light on the ability of raspberry ketones to regulate metabolism by enhancing fat oxidation or fat burning. Considered to be nature’s gift, raspberry ketones today are one of the top selling supplements for natural weight loss enhancement.
|Grade Standard||Chemical Grade|
|Packaging Type||HDPE Bag|
|Packaging Size||25 kg|
The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. Specific Transglutaminase formulations also allows to transform worthless cuts of meat or Fish without commercial value into standardized portions with a high added value. This enzyme may be used in all types of meat and fish.In Dairyproducts, Transglutaminase works by increasing the cheese yield and improving the texture in full-fat and skimmed yoghurt, so reducing costs.
Transglutaminase is also indicated for Bakery products such as bread, pastries, puff pastries and gluten free products as it improves the dough elasticity, volume and texture.