Food Additives
Food Additives
Food additives are one of JustLong’s main product lines. JustLong carefully selects high-quality raw materials and strictly controls production costs and product quality. This allows us to produce food additives that are more competitive than others in the industry. It has advantages in internal performance, price and quality. In addition, JustLong’s products can meet the needs of different customers.
Food additives are manufactured with high-quality materials and advanced technology, with excellent quality and favorable price. They are trustworthy products and have been recognized and supported by the market. JustLong looks at the development prospects with an innovative and enterprising attitude, and provides customers with more and better services with persistence and sincerity.
Baking Ingredients Information
Food Preservatives
Calcium propionate: It has a wide range of antibacterial effects on mold, yeast and bacteria. It can be used in bread and cakes to play a role in antisepsis. The lower the pH value, the higher the antiseptic effect.
Sodium propionate: It has a wide range of antibacterial effects on mold, yeast and bacteria, and is most active in acidic pH. It is used as a food preservative, suitable as a preservative in cakes and as an anti-mold agent in bread.
Sodium benzoate: Is a broad-spectrum antimicrobial agent, but its antimicrobial effectiveness depends on the pH of the food. As the acidity of the medium increases, its bactericidal and bacteriostatic effects are enhanced.
Sodium diacetate: is a stable nature, low price of new food feed anti-mildew agent, sour agent and improver, with efficient anti-mildew, anti-corrosion, fresh-keeping, improve palatability, increase nutritional value, growth and other effects.
Non Dairy Creamer
Non dairy creamer is produced by a fully automated spray drying process with fresh, high quality, skim milk and vegetable oil. Strict quality control to ensure highest quality and consistency of the final product.
Advantage
● To improve the quality of dairy drinks or soybean milk Offer cost reduction solutions
● Cold solubility to prepare instant creamy beverage
● Acidity Resistance Creamer
● Customized creamers/OEM
● Special for acidity resistance beverage
● Various oll source, fat/protein ratios
● High stability properties in acidic conditins
● Various repack creamer(sachets, bags etc.)
Whipping Cream Powder / Fat Filled Milk Powder
Whipping Cream Powder Advantage
● High performance and stability
● Based on vegetable protein
● Excels in milky taste and fast whipping with high volume
Fat Filled Milk Powder Advantage
● Instant soluble quality
● Increase smoothness and milky smell
● Make more favorable characteristics
● Economical substitute for whole milk powder
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Product Index
| Calcium Propionate | |||
| GB25548-2010 | FCC | E.282 | |
| Assay (on dry basis) | ≥99.0% | 98. 0%~ 100.5% | ≥99.0% |
| Insoluble Substances | ≤0. 30% | ≤0. 20% | ≤0. 30% |
| PH (1:10) | – | 7.5~10.5 | 7.5~10.5 |
| loss on drying, %( 120℃, 2h) | ≤9.5% | ≤5% | ≤4% |
| Arsenic | (As) | ≤3mg/kg | – | – |
| Lead (Pb) | ≤10mg/kg | ≤2mg/kg | ≤5mg/kg |
| Sodium Propionate | |||
| GB25549-2010 | FCC | E.281 | |
| Assay (on dry basis) | 99.0%~100.5% | 99.0%~100.5% | ≥99.0% |
| Insoluble Substances | – | ≤0.2% | ≤0.1% |
| PH (1:10) | – | 8~10.5 | 7.5~10.5 |
| loss on drying, %( 120℃, 2h) | ≤1.0% | ≤1.0% | ≤4.0% |
| Arsenic | (As) | ≤3mg/kg | – | – |
| Lead (Pb) | ≤4mg/kg | ≤2mg/kg | ≤5mg/kg |
| Sodium Benzoate | |||
| GB1886.168 2016 | FCC | BP2000 | |
| Assay (on dry basis) | 99.0%~100.5% | 99.0%~100.5% | 99.0%~100.5% |
| loss on drying, %( 105℃, 4h) | ≤1.5% | ≤1.5% | ≤2% |
| Lead (as Pb) | ≤10mg/kg | ≤2mg/kg | ≤10mg/kg |
| Chloride(CI) | ≤0.02% | – | ≤0.03% |
| Sulfate (S04) | ≤0.1% | – | – |
| Diallyl | ≤150mg/kg | – | – |
| Sodium diacetate | ||
| GB25538- 2010 Food grade | GB25538-2010 Feed grade | |
| Free acetic acid (on dry basis) | 34.9%~41.0% | 34.9%~41.0% |
| Sodium acetate (on dry basis) | 58.0%~60. 0% | 58.0%~60. 0% |
| PH | 4.5~5 | 4.5~5 |
| Drying loss | ≤2.0% | ≤2.0% |
| Heavy metals (as Pb) | ≤2mg/kg | ≤2mg/kg |
| Fasily oxidized | ≤0.2% | ≤0.2% |
| Non Dairy Creamer | |||
| Typical Microbial Values | Typical Physical | ||
| SPC (cfu/g) | 10000 max. | Color | Yellowish |
| Coliforms (/0. 1g) | Negative | Taste | Creamy |
| Yeasts (/g) | 50 max. | Odors | Natural |
| Moulds (/g) | 50 max. | Scorched particles | DiscA |
| Salmonella (/25g) | Negative | Solubility | Instant |
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