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1. Fructose

Fructose Assay,%: 98.0-102.0
Loss on Drying,%:0.5 Max
Residue On Ignition,%0.05 Max
Hydroxymethyfurfural,%:0.1 Max
Chloride,%:0.018Max
Sulphate,%:0.025Max
Color of Solution:Pass Test
Acidity,ml:0.50ml(0.02N NaOH)Max
Arsenic,ppm:1 Max
Heavy ...

2. Xanthan Gum

Xanthan Gum Food grade:
Particle Size:80/120/200
Loss on Drying:<13%
PH(1%KCl):6.0-8.0
Viscosity(1%KCL,cps):1200
Shearing Ratio:>6.0
Ashes:<13%
Pyruvic Acid:>1.5%
V1:V2:1.02-1.45
Total Nitrogen:<1.5%
Total Heavy Metal:<20p ...

3. Corn Starch

Corn starch food grade/industrial grade/pharm.grade

Fineness100 meshes:99.5% min.
whiteness:90.0&min.
spot:1pcs/cm2max.
moisture:14.0%max.
ash:0.15%max.
ph value:5.4-6.4
sulphur dioxide(so2):0.003&max.
protein:0/35%max.
iron:0.01%m ...

4. Corn Guten Meal

It is the by-product of starch factory after produced corn starch .Its raw material is corn ,by degerming,crash,deslagging .extract starch and then concentrate,dried the yellow water to get protein products.it contains a lot of lutein that has ...