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  1. Potassium Dihydrogen Phosphate BP

    FINISHED PRODUCT SPECIFICATION QCD.F.019 Name of Product : POTASSIUM DI HYDROGEN PHOSPHATE Chemical Formula : KH2PO4 Effective Date : 19/11/2016 Molecular Weight : 136.09 g/mol Retest Date : After 3 Year CAS No. : 7778-77-0 Master Copy : Quality Control Specification : Pure Product Code : FP007004 HSN Code : 28352400 Department : Quality Control Page No. : 01 of 01 NO. TEST SPECIFICATION 1. Description White to Off white solid 2. Solubility Soluble in Water 3. Assay NLT 97.00% Storage : Store in a cool, dry, well-ventilated area. Keep containers tightly closed.
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  2. Sodium Citrate Anhydrous BP

    The three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy. Sodium citrate is used to prevent donated blood from clotting in storage.
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  3. Sodium Citrate Anhydrous AR

    The three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy. Sodium citrate is used to prevent donated blood from clotting in storage.
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  4. Sodium Carbonate BP

    The main uses of sodium carbonate are as water softener, food processing aid, pH modifier, swimming pool chemical and electrolyte. It is also used in the manufacture of glass, paper, soaps and detergents, and many other useful chemicals.
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  5. Food Grade Sodium Chloride

    Many microorganisms cannot live in a salty environment: water is drawn out of their cells by osmosis. For this reason salt is used to preserve some foods, such as bacon, fish, or cabbage. Salt is added to food, either by the food producer or by the consumer, as a flavor enhancer, preservative, binder, fermentation-control additive, texture-control agent and color developer. The salt consumption in the food industry is subdivided, in descending order of consumption, into other food processing, meat packers, canning, baking, dairy and grain mill products. Salt is added to promote color development in bacon, ham and other processed meat products. As a preservative, salt inhibits the growth of bacteria. Salt acts as a binder in sausages to form a binding gel made up of meat, fat, and moisture. Salt also acts as a flavor enhancer and as a tenderizer.[9] In many dairy industries, salt is added to cheese as a color-, fermentation-, and texture-control agent. The dairy subsector includes companies that manufacture creamery butter, condensed and evaporated milk, frozen desserts, ice cream, natural and processed cheese, and specialty dairy products. In canning, salt is primarily added as a flavor enhancer and preservative. It also is used as a carrier for other ingredients, dehydrating agent, enzyme inhibitor and tenderizer. In baking, salt is added to control the rate of fermentation in bread dough. It also is used to strengthen the gluten (the elastic protein-water complex in certain doughs) and as a flavor enhancer, such as a topping on baked goods. The food-processing category also contains grain mill products. These products consist of milling flour and rice and manufacturing cereal breakfast food and blended or prepared flour. Salt is also used a seasoning agent, e.g. in potato chips, pretzels, cat and dog food.[9] Sodium chloride is used in veterinary medicine as emesis-causing agent. It is given as warm saturated solution. Emesis can also be caused by pharyngeal placement of small amount of plain salt or salt crystals.
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