शिनजी में जायके और खाद्य योज्य

Type - Bovine gelatin

Color - Yellowish

Bloom strength - 225

MF - C6H12O6

Molecular weight - 180.16

CAS NO - 57-48-7

MF - C6H14O6

Molecular weight - 182.16

CAS NO - 50-70-4

Chemical Formula - C3H5NaO2

Molar Mass - 110.08 g/mol

Appearance - White crystalline powder

Grade - Food grade

Application - Food

Purity - 99.5~101.0%

CAS No. - 56-40-6

MF - C2H5NO2

EINECS No. - 200-272-2

Appearance - Crystalline

Purity - 99%

Solubility - Water soluble

P(as P2O5) - 57.0%min

Assay - 94%min

PH value - 9.5-10.0

Appearance - Dark-red oil

Extraction - Supercritical CO2

Components - Capsanthin Capsorubin

Purity - 98.0%-102.0%

Hydrogen sulfide - 0.3% max

Arsenic - 3ppm max

Appearance - White powder

PH - 6.0-8.5

Viscosity - 2500-3500 cps

CAS No. - 28588-74-1

MF - C5H6OS

FEMA No. - 3188

Color - Off-white

Form - Powder

Solubility - Water soluble

Chemical Formula - C7H5NaO2

Purity - 99.5%

Appearance - White crystals

Viscosity - >2000 mPa.s

Degree of substitution - >0.90

Drying reduction - <10.0%

Material - Vegetable protein

Form - Powder

Solubility - Water soluble

Assay - >6.0%

Moisture - 3.05%

Ash - 3.21%

Color - Light Brown

Form - Powder

Solubility - Water soluble

Moisture - 8% max

Protein - 75% min

Ash - 1.0% max

Color - Light Yellow

Mesh Size - 5 mesh

Particle Size - 10-120 mesh

Purity - 99%

Appearance - White crystalline powder

Melting point - 178°C