Taplochem International (PVT) LTD offers a wide range of food additives to professional customers. We offer solutions for beverages, savory and sweets. We supply flavor enhancers, preservatives, sweeteners, leavening agents and food phosphates.
Chemical formula: Al₂(SO₄)₃
Package: 50kg bag
It often used to make fried foods such as dough sticks to make the food fluffy.
It can improve the quality and taste of certain foods, such as increasing toughness in the production of vermicelli and noodles.
Food clarifiers are used to clarify some beverages and alcoholic beverages to help remove impurities and turbidity and make the liquid clear.
However, due to the aluminum content in alum, excessive intake may cause potential harm to health, so there are strict limits on the use of potassium alum in food.
| Items | Industrial Grade | High Purity Grade |
|---|---|---|
| KAl(SO4)2 % ≥ | 97.6 | 97.6 |
| Water % ≤ | 6.0 | 6.0 |
| Water insoluble % ≤ | 0.2 | 0.1 |
| Heavy metal % ≤ | 0.002 | |
| As % ≤ | 0.0002 | |
| Fe % ≤ | 0.01 |
Keep away from heat and direct sunlight. Store in a cool, dry conditions in well sealed container.
Chemical formula: NH₄Al(SO₄)₂·12H₂O
Package: 50kg bag
In the production of fried food such as fried dough sticks and twist flowers, ammonium alum reacts with baking soda to produce gas, which makes the dough expand, so that the food becomes crisp and fluffy, and the taste is better.
Curing agent helps to improve the solidification effect of some foods, such as in the processing of vermicelli and vermicelli, which can increase its toughness and cooking resistance.
It should be noted that excessive intake of ammonium alum may have adverse effects on health, such as affecting the body’s absorption of iron, calcium and other components, and damaging the nervous system.
Therefore, there are strict regulations and restrictions on the use of ammonium alum in food.
| Items | High Purity Grade | Industrial Grade |
|---|---|---|
| NH4Al(SO4)2 % ≥ | 99.3 – 100.5 | 99.3 – 100.5 |
| Water % ≤ | 4.0 | 4.0 |
| Water insoluble % ≤ | 0.1 | 0.2 |
| As% ≤ | 0.0002 | |
| Heavy metal% ≤ | 0.002 | |
| Pb% ≤ | 0.001 |
Keep away from heat and direct sunlight. Store in a cool, dry conditions in well sealed container.
Chemical formula: NH₄HCO₃
Package: 25kg bag
During the heating process, it decomposes to produce carbon dioxide and ammonia, which expands the food and forms a loose structure, increasing the volume of the food and the softness of the taste.
It is often used to make biscuits, peach cakes, fried dough sticks and other foods.
It makes the food crispy or soft, making it easier to chew and digest.
| PARAMETER | STANDARD |
|---|---|
| TOTALCONTENT (AS NH4HCO3)% | 99.2-101.2 |
| ARSENIC (AS)% | 0.0002 MAX |
| HEAVY METAL (Pb%) | 0.0005 MAX |
| ASH% | 0.008MAX |
| SULPHIDE（S）% | 0.0002 MAX |
| SULPHATE（SO4）% | 0.007 MAX |
| CHLORIDE (Cl) % | 0.003 MAX |
| FE% | 0.002 MAX |
Chemical formula: C₆H₈O₇
Package: 25kg bag
Citric acid give food a strong and refreshing sour taste and improve the taste and flavor of food.
Preservatives can inhibit the growth and reproduction of microorganisms and extend the shelf life of food.
Buffers adjust the pH value of the food system to maintain the stability of food.
Complexing agents combine with metal ions to prevent metal ions from having adverse effects on food quality.
30-100mesh (0.150-0.600) mm, 12-40mesh (0.425-1.700) mm
| Parameter | Standard |
|---|---|
| Characters | White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste. Very soluble in water, freely soluble in ethanol, very slightly soluble in diethyl ether. |
| Identification | Passes Test |
| Appearance of Solution | Passes Test |
| Assay | 99.5%-100.5% |
| Water | ≤0.5% |
| Readily Carbonisable Substances | Passes Test |
| Sulphated Ash (Residue on Ignition) | ≤0.05% |
| Sulfate | ≤50mg/kg |
| Oxalate | ≤50mg/kg |
| Chloride | ≤5mg/kg |
| Lead | ≤0.1mg/kg |
| Arsenic | ≤0.1mg/kg |
| Mercury | ≤0.1mg/kg |
| Aluminium | ≤0.2mg/kg |
| Heavy Metals | ≤5mg/kg |
| Bacterial Endotoxins | ＜0.5 IU/mg |
Store in tightly closed original container in a dry, cool, well-ventilated place.
Chemical formula: C₆H₈O₇·H₂O
Package: 25kg bag
Citric acid provide sourness to food, adjust the taste of food and make it more delicious. Antioxidants can inhibit oxidation reactions in food and extend the shelf life of food.
Chelating agents can bind to metal ions to prevent food deterioration and color changes caused by metal ions.
Promote gelation and help form gel structure in certain food processing.
Regulate PH value to adjust the acidity and alkalinity of food to meet the needs of processing and preservation.
| Parameter | Standard |
|---|---|
| Characters | White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste. Very soluble in water, freely soluble in ethanol, very slightly soluble in diethyl ether. |
| Identification | Passes Test |
| Appearance of Solution | Passes Test |
| Assay | 99.5%-100.5% |
| Water | 7.5%-8.8% |
| Readily Carbonisable Substances | Passes Test |
| Sulphated Ash (Residue on Ignition) | ≤0.05% |
| Sulfate | ≤50mg/kg |
| Oxalate | ≤50mg/kg |
| Chloride | ≤5mg/kg |
| Lead | ≤0.1mg/kg |
| Arsenic | ≤0.1mg/kg |
| Mercury | ≤0.1mg/kg |
| Aluminium | ≤0.2mg/kg |
| Heavy Metals | ≤5mg/kg |
| Bacterial Endotoxins | ＜0.5 IU/mg |
Store in tightly closed original container in a dry, cool, well-ventilated place.
Chemical formula: Corn Starch, Water
Package: 300kg drum
Glucose syrup provide sweetness and adjust the taste of food.
Humectants help retain moisture in food and prevent it from drying out during storage.
Thickeners increase the viscosity of food and improve its texture and taste.
Fillers can increase volume and reduce costs in some foods.
Fermentation substrates provide a carbon source for microorganisms in the fermentation process and promote fermentation.
Glucose Syrup 85%
| Sense Standards | |
| Items | Standards |
|---|---|
| Appearance | Mucoserous and transparent liquid, no visible impurities |
| Color | Colorless or yellowish |
| Smell | Normal |
| Flavor | Soft sweet, no particular taste. |
| Items | Unit | Standards |
| Dry Solids | % | 70-85 |
| DE | % | 38-60 |
| PH | 4.0-6.0 | |
| Maltose | % | ≥50 |
| Boiling temperature | ℃ | ≥130 |
| Transparence | % | ≥96 |
| Sulphate ash | % | ≤0.3 |
| Note: DE and concentration can be adjusted according to the use of consumers | ||
| Hygiene Standards | ||
| Items | Standards | |
| Pb(Pb2+) | ≤0.5mg/kg | |
| As(As3-) | ≤0.5mg/kg | |
| Coliforms(N) | ≤30/100g | |
| Total bacterias(N) | ≤2000/g | |
| Pathogens(samolnella) | ≤Negative | |
Kept in a light-proof, well-closed, dry and cool place.
Chemical formula: -
Package: 25kg bag
It can increase the volume and weight of food and reduce costs.
It can increase the viscosity of food and improve the texture and taste of food.
It can improve the processing performance of food and help improve the formability and operability of food.
It can be used to carry and disperse flavor substances, nutrients, etc. in food.
It has a certain amount of calories and can provide energy for the human body.
Maltodextrin 10
Specification
Test items
Specifications
Test methods
Characters
Crystalline powder or particles, no visible impurities for normal vision
Sensory test
Color and lustre
White or slightly buff
Smell
It has a unique smell of maltodextrin
Taste
Not sweet or slightly sweet, no peculiar smell
DE value (on dry basis)/%
MD15
10 GB/T 20882.6-2021
MD20
15
Moisture（g/100g）
≤6.0
GB/T 20882.6-2021
pH
4.0-7.0
GB/T 20882.6-2021
Solubility（%）
≥98.0
GB/T 20882.6-2021
Sulphated ash（%）
≤0.5
GB/T 20882.6-2021
Iodine test
No blue reaction
GB/T 20882.6-2021
Cu ，mg/kg
<0.5
GB 5009.13-2017
Coliform bacteria，MPN/100g
≤30
GB 4789.3-2016
Total plate count CFU/g
≤1000
GB 4789.2-2016
yeast ，CFU/g
≤100
GB 4789.15-2016
mould ，CFU/g
≤100
GB 4789.15-2016
Staphylococcus aureus
Absence in 25g
GB 4789.12-2016
Shigella
Absence in 25g
GB 4789.5-2012
Salmonella
Absence in 25g
GB 4789.4-2016
Chemical formula: C₅H₈NO₄Na
Package: 25kg bag
Monosodium Glutamate (MSG) can be in moderation to enhance the taste of dishes and other taste-active ingredients, thus improve the overall taste of certain foods.
It mixes well with meat, fish, poultry, many vegetables, soups and marinades, and increases the overall preference foods.
Monosodium Glutamate 99%
| ITEM | LIMIT |
|---|---|
| PARTICLE SIZE | 50MESH 60MESH |
| PURITY | 99.0 PCT MIN – 100 PCT MAX |
| STATE OF SOLUTION(TRANSMITTANCE) | CLEAR AND COLORLESS NOT LESS THAN 98.0% |
| SOLUBILITY | 72.0G/100ML WATER AT 25 DEGREE CELSIUS |
| SODIUM CONTENT | 12.2 PCT APPROX |
| PH (5 PCT SOLUTION) | 6.7~7.2 |
| LOSS ON DRYING (H2O) | 0.3 PCT MAX. |
| NITROGEN(N) | 7.6PCT MAX |
| CLORIDE (CL) | 0.039 PCT MAX. |
| AMMONIUM(NH4) | 0.02 PCT MAX |
| SULFATE(SO4) | 0.028 PCT MAX |
| IRON(FE) | 5 PPM MAX |
| LEAD (PB) | 1 PPM MAX. |
| ARSENIC (AS) | 0.5 PPM MAX. |
| PYRROLIDONE | 0.2PCT MAX |
| TOTAL MICROORGANISM | NOT DETECTABLE |
| SPECIFIC ROTATION | (ALFA D 20 DEGREE ) BETWEEN +24.8 AND+25.3 |
| TOTAL PLATE COUNT | 800 COLONY / G MAX |
| TOTAL COLIFORM / G | NOT DETECTABLE |
| E. COLI / G | NOT DETECTABLE |
| SALMONELLA / 25G | NOT DETECTABLE |
Chemical formula: H₃PO₄
Package: 35kg/330kg drum/1650kg IBC drum
Phosphoric acid provide sourness to food and adjust the taste of food.
Food leavening agents react with alkaline substances to produce gas in some baked foods, causing the food to expand.
Food improvers can improve the quality and stability of food.
Nutritional enhancers can be added to some foods in appropriate amounts to supplement phosphorus.
Phosphoric Acid 85% Food Grade
| Chemical properties | Unit | Typical analysis | Specifications |
|---|---|---|---|
| Content (as H3 PO4),% | % | ≥85.0 | ≥85 |
| Fluoride, % | % | ≤0.0005 | ≤0.001 |
| Heavy metal( as Pb),% | % | ≤0.0001 | ≤0.0005 |
| Arsenic,% | % | ≤0.00001 | ≤0.00005 |
| H3 PO3 , % | % | ≤0.00005 | ≤0.012 |
| Color,( APHA) | % | ≤10 | 10 Max |
Store in a cool, dry and odorless place, Protect from humidity, Keep in the packaging of origin, shirk-wrapped.
Chemical formula: C₆H₇KO₂
Package: 25kg carton
Potassium sorbate main function in food is as a preservative.
It can effectively inhibit the activity of molds, yeasts and aerobic bacteria, thereby extending the shelf life of food and maintaining the original flavor and quality of food.
Potassium sorbate is relatively safe and generally does not cause harm to the human body within the prescribed scope and amount of use.
| ITEM | STANDARD (FCCIV) |
|---|---|
| IDENTIFICATION | CONFORM STANDARD |
| APPEARANCE | WHITE GRANULAR |
| PURITY | 98.0-101.0% |
| ACIDITY | 1% MAX |
| ALKALINITY | 1% MAX |
| HEAVY METALS (AS PB) | 10 PPM MAX |
| ARSENIC | 3 PPM MAX |
| LOSS ON DRYING | 1% MAX |
Chemical formula: Na₂CO₃
Package: 25kg bag
It can be used to neutralize excessive acidity and adjust the PH of food during food processing.
Loosening agents can make food tissue loose, such as increasing the softness of pasta during pasta production.
Improving food toughness can help improve the toughness and taste of certain foods (such as noodles).
Soda Ash Light Food Grade
| ITEM | STANDARD VALUE |
|---|---|
| APPEARANCE | WHITE CRYSTALLINE POWDER |
| TOTAL ALKALI AMOUNT（Na2CO3） （DRY BASIS） |
99.2 PCT MIN |
| TOTAL ALKALI AMOUNT（Na2CO3） （WET BASIS） |
97.9 PCT MIN |
| CHLORIDE（Cl ） （DRY BASIS） |
0.70 PCT MAX |
| IRON（Fe ） (DRY BASIS) mg/kg |
35 MAX |
| HEAVY METAL（ Pb ） (mg/kg) |
2.0 MAX |
| ARSENIC（As） （mg/kg） |
2.0 MAX |
| INSOLUBLES IN WATER (DRY BASIS) |
0.03 PCT MAX |
Chemical formula: C₇H₅NaO₂
Package: 25kg bag
Its main function in food is as a preservative.
It can inhibit the growth and reproduction of microorganisms such as bacteria, yeast and mold, thereby extending the shelf life of food.
Sodium benzoate is often used in carbonated beverages, fruit juices, soy sauces, sauces, candied fruits and other foods.
However, excessive intake of sodium benzoate may have a certain impact on human health, so the amount of sodium benzoate used in food is strictly limited.
Sodium Benzoate Powder, Sodium Benzoate Granular, Sodium Benzoate Bar
| Items | Unit | Standard Specs. |
|---|---|---|
| Content | % | 99.0 min |
| Loss on drying | % | ≤1.5 |
| The Acid & | - | ≤0.2ml |
| Alkalinity | - | - |
| Appearance | - | Free flowing white powder |
| Clarity of Solution | - | Clear & Colourless |
| Chlorides | % | ≤0.02 |
| Total Chlorine | % | ≤0.03 |
| Heavy Metal | % | ≤0.001 |
| Arsenic | % | ≤0.0002 |
| Mercury | % | ≤0.0001 |
Chemical formula: NaHCO₃
Package: 25kg bag/1000kg jumbo bag
Sodium bicarbonate which decompose under heat to produce carbon dioxide gas, expand the dough or batter, making the food loose and porous, such as when making cakes, biscuits, and fried dough sticks.
Neutralizers, which can neutralize the sour substances produced during the fermentation of the dough.
Leavening agents can make the texture of food looser and taste better.
Auxiliary fermentation: It plays a certain auxiliary fermentation role in some fermented foods.
Sodium Bicarbonate Food Grade
| Item | The National Standard |
|---|---|
| The Total Alkalinity Content(NaHCO3)% | 99.0-100.5% |
| Loss On Dring % | ≤0.20% |
| Chloride contents% | ≤0.4 |
| PH Value( 10g/l) Solution | ≤8.6 |
| Arsentic Content% | ≤0.0001% |
| Heavy Metal Content | ≤0.0005% |
| Ammonium Salt | — |
| Clearness | — |
Chemical formula: C₆H₁₁NaO₇
Package: 25kg bag
Sodium Gluconate has a certain salty and umami taste and can improve the flavor of food.
Preservatives can effectively inhibit the growth of microorganisms in food and extend the shelf life of food.
Nutritional enhancers can supplement the sodium element needed by the human body.
Buffers can adjust the PH of food and maintain the stability of food.
Chelating agents combine with metal ions to prevent metal ions from having adverse effects on food quality.
| Test Item | Standard |
|---|---|
| Appearance | Crystalline powder or particle |
| Heavy metals (mg/kg) | ≤5 |
| Lead(mg/kg) | ≤1 |
| Arsenic(mg/kg) | ≤1 |
| Chloride | ≤0.05% |
| Sulphate | ≤0.05% |
| Reducing substances | ≤0.5% |
| PH | 6.5-8.5 |
| Loss on drying | ≤0.3% |
| Assay | 99.0%~102% |
Should be stored in normal temperature, shade, dry, well ventilated, clean, no peculiar smell, no disease, insect pest and rodent environment, can not be mixed with toxic and harmful substances, should not be stored in the open air.
Chemical formula: Na₂S₂O₅
Package: 25kg bag
Sodium Metabisulfite has a certain salty and umami taste and can improve the flavor of food.
Bleaching agents have a certain bleaching effect on food and can improve the appearance and color of food.
Antioxidants prevent food from oxidation and deterioration and maintain the quality of food.
| Appearance | White crystalline powder |
|---|---|
| Content | ≥97% |
| Clarity | pass test |
| PH | 4.0-4.6 |
| SO2%≥ | 65 |
| Heavy Metal(as Pb) %≤ | 0.0002 |
| Iron (as Fe) %≤ | 0.002 |
| Arsenic (as As) %≤ | 0.0001 |
| Water Insoluble %≤ | 0.001 |
Chemical formula: NaNO₃
Package: 25kg bag
As a preservative, it can inhibit the growth of microorganisms and extend the shelf life of food.
As a coloring agent, in meat processing, sodium nitrate reacts with myoglobin in meat to give the meat an attractive red color, improving the color and appearance of the meat.
| ITEM | TEST RESULT | ||
|---|---|---|---|
| SODIUM NITRATE%≥99.0 | 99.31 | ||
| MOISTURE %≤1.4 | 1.0 | ||
| SODIUM NITRITE%≤0.02 | 0.013 | ||
| CHLORIDE%≤0.6 | 0.48 | ||
| SODIUM CARBONATE%≤0.10 | 0.060 | ||
| INSOLUBLES IN WATER %≤0.06 | 0.021 | ||
| Fe %≤0.005 | 0.002 | ||
| PH VALUE:6.5-9.0 | 8.3 | ||
| CONCLUSION: | FIRST GRADE | ||
Chemical formula: Na₃C₆H₅O₇
Package: 25kg bag
Trisodium Citrate Dihydrate has a mild sour taste and can adjust the sour taste of food.
Stabilizers can stabilize the physical and chemical properties of food, such as preventing protein precipitation and oil oxidation.
Buffers can adjust the PH value of food and maintain the stability of food acidity and alkalinity.
Chelating agents combine with metal ions, such as calcium and magnesium, to prevent discoloration and deterioration caused by metal ions.
Emulsifiers help disperse oils in water and improve the uniformity of food.
30-100mesh (0.150-0.600) mm, 20-100mesh (0.150-0.850) mm, 12-40mesh (0.425-1.700) mm
| Parameter | Standard |
|---|---|
| Characters | White or almost white, crystalline powder or granular crystals. Slightly deliquescent in moist air. Freely soluble in water, practically insoluble in ethanol. |
| Identification | Passes Test |
| Appearance of Solution | Passes Test |
| Assay | 99.0%-100.5% |
| Water | 11.0%-13.0% |
| Readily Carbonisable Substances | Passes Test |
| Acidity or Alkalinity | Passes Test |
| pH（5 % aqueous solution） | 7.5-9.0 |
| Sulfates | ≤50mg/kg |
| Oxalates | ≤50mg/kg |
| Chloride | ≤10mg/kg |
| Iron | ≤5mg/kg |
| Lead | ≤0.1mg/kg |
| Arsenic | ≤0.1mg/kg |
| Mercury | ≤0.1mg/kg |
| Heavy Metals | ≤5mg/kg |
| Tartrate | Passes Test |
| Pyrogen | Passes Test |
Store in tightly closed original container in a dry, cool, well-ventilated place.
Chemical formula: -
Package: 25kg bag
XG can increase the viscosity of food, make liquid food have good stability, and prevent stratification and precipitation.
For example, in beverages, it can make the pulp and particles evenly distributed.
It gives food a smooth and delicate taste and improves the consumer’s eating experience.
It helps to maintain the moisture in food and extend the freshness and shelf life of food.
In some oily foods, it enhances the emulsification state of oil and water to make the food texture more uniform.
Under certain conditions, it forms a gel with other ingredients and is used in the production of jelly, pudding and other foods.
Xanthan Gum 80 mesh/200 mesh
| Test Item | Food Grade | |
|---|---|---|
| Food Grade | ||
| Particle size ( %) | 80 mesh/200 mesh | Thru USS #80≥95/ Thru USS #200≥92 |
| Loss on drying ( %) | ≤13 | |
| PH | 6.0-8.0 | |
| Viscosity: 1% XG + 1 % KCl 25℃: Brookfield LVF No 3 Spindle 60 rpm, mPa.s | 1300-1700 | |
| Shearing ratio | ≥6.5 | |
| Ashes (%) | ≤ 13 | |
| Pyruvic acid ( %) | ≥1.5 | |
| Total nitrogen (%) | ≤1.5 | |
| Pb(mg/kg) | ≤2 | |
| Total Plate Count, cfu/g | ≤5000 | |
| Yeasts & Moulds Count, cfu/g | ≤500 | |
| Coliform, MPN/g | ≤3 | |
Keep tightly closed. Store in cool dry place.