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Gellan Gum CAS 71010-52-1 is a white or off-white powder. It is soluble in water but insoluble in ethanol. Gellan Gum includes low acyl Gellan Gum and high acyl Gellan Gum. Gellan Gum is widely used in food production industry such as juice drink, cheese or milk and meet production. It mainly works to make these liquid foods more intense and strenthen the taste, etc.
Gellan Gum CAS 71010-52-1 is a white or off-white powder. It is soluble in water but insoluble in ethanol. Gellan Gum includes low acyl Gellan Gum and high acyl Gellan Gum. Gellan Gum is widely used in food production industry such as juice drink, cheese or milk and meet production. It mainly works to make these liquid foods more intense and strenthen the taste, etc.
Liquid Glucose CAS 492-62-6, a viscous liquid, no visible impurities by naked eyes, is made from refined starch by acid hydrolysis or enzyme treatment following the process of refining and concentration. The main ingredients are glucose, maltose, maltotriose and over maltotetrose.
Potassium fluoride is white crystals, deliquescent, relative density 2.418g/cm3, melting point 859°C, easier soluble in water, can soluble in HF and liquid ammonia, insoluble in mellow.
Potassium Bifluoride is a colourless flake or granular crystals, deliquescent to release HF, soluble in water, insoluble in ethanol, its aqueous solution show acidity, toxic.
Sodium Bifluoride is a white crystal with relative density of 2.08. It is soluble in water, but insoluble in alcohol. Its aqueous solution can etch glass. When heated sodium hydrogen fluoride decomposes into sodium fluoride and hydrogen fluoride .
Sodium fluoride is a white powder or crystal. Its relative density is 2.558, m.p. 993°Cand b.p. 1704°C. It is insoluble in ethanol and has toxic. Its aqueous solution will etch glass.
Maltodextrin CAS 9050-36-6, a white powder, is made from quality corn starch by means of enzymatically low degree hydrolyze, refined, and advanced processing technology. Using maltodextrin in instant food production can improve the flavour of the product and reduce the production cost.
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