Non-GMO Isolated soy protein Specification: Protein min 90PCT NSI min 90PCT Moisture: max 6PCT PH: 6.5-7.5 ASH : max 6PCT Pb: max 0.3 As: max0.15 E-Coli: nil Salmonella: negativ
stevia RA98% Stevia Specification: Content: REB-A:97% Sweetness:≥450 Specific optical rotation-30-38 Specific absorbance≤0.02 Ash≤0.05 Moisture≤4 Heav
exploitation grade grade gum xanthan --Factory pr xanthan gumexploitation gradeSubjects Standard Appearance Cream-white Particle Size(mesh) 60 Loss on Drying ≤13% PH 6-8 Viscosity(1%KCL,cps) ≥1
Stevia Specification: Content≥90 Sweetness:≥250 Specific optical rotation-30-38 Specific absorbance≤0.05 Ash≤0.1 Moisture≤4 Heavy Metals(as P
stevia RA98% Stevia Specification: Content: REB-A:97% Sweetness:≥450 Specific optical rotation-30-38 Specific absorbance≤0.02 Ash≤0.05 Moisture≤4 Heav
Liquid Soya lecithin(food grade) Specification: Acetone insoluble : min60% Hexane insoluble : max0.05% Moisture : max1% Acid value,mgKOH/g : max30% peroxide value,mmol/kg : max5% Co
cocoa powder Moisture:<5%Fat:10-12%ASH:<10%Fineness: >99% PH:6.2-6.8EBC5-2
Stevia Specification: Content≥90 Sweetness:≥250 Specific optical rotation-30-38 Specific absorbance≤0.05 Ash≤0.1 Moisture≤4 Heavy Metals(as P
xanthan gum food grade---factory price!!! Food Grade:Subjects Standard Identification (Solubility) passed Identification ( Gel formation) passed Appearance Cream-coloured powder Particle Size
xanthan gum 80mesh/200mesh food grade--Factory pri Food Grade: Subjects Standard Identification (Solubility) passed Identification ( Gel formation) passed Appearance Cream-coloured powder Particle Siz
