Soy Sauce Powder

  • Soy Sauce Powder
    Soy Sauce Powder

    Appearance:Dark yellow to brown powder
    Moisture:8.0% Max
    Total Nitrogen:2.0% Min

  • Powder Enzyme Tgase 80146-85-6 for Food
    Powder Enzyme Tgase 80146-85-6 for Food

    Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

  • Lysozyme, CAS: 12650-88-3, Preservatives and Anti-Bacterial
    Lysozyme, CAS: 12650-88-3, Preservatives and Anti-Bacterial

    Lysozyme is Extracted from egg albumen liquid, Lysozyme Chloride can dissolve the cell-wall and sterilize the Gram Positive Bacteria.

  • Black Rice Seed Extract Anthocyanin C3g Black Rice Extract
    Black Rice Seed Extract Anthocyanin C3g Black Rice Extract

    Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

  • Concrete Additive D-Gluconic Acid in Concrete From China Factory
    Concrete Additive D-Gluconic Acid in Concrete From China Factory

    Product Name: Gluconic Acid 50% Solution D escription: Colorless or light yellow transparent, thick liquid Quality Index: JP7Ed CAS: :[ 526-95-4] Formula : C6H11O7 Specification: Packag ing:250 kg/drum Storage & Transportation: In dry, ventilated and clean place Uses:...

  • Professional Supplier of CAS 149-32-6 Erythritol
    Professional Supplier of CAS 149-32-6 Erythritol

    Chemically, erythritol is simply a four-carbon sugar alcohol. For commercial and industrial purposes, erythritol is made by fermenting glucose then separating and purifying the resulting product.

  • Food Additive Konjac Extract Glucomannan Konjac Gum Powder
    Food Additive Konjac Extract Glucomannan Konjac Gum Powder

    Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.

  • 100% Natural Konjac Glucomannan, Konjac Gum
    100% Natural Konjac Glucomannan, Konjac Gum

    Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.

  • Top Quality 98% Alpha-Cyclodextrin Powder CAS 10016-20-3
    Top Quality 98% Alpha-Cyclodextrin Powder CAS 10016-20-3

    Chymosin is a kind of natural biological enzyme prepared by using biological engineering technology to separate and purify the immature fruit of natural papaya. Its molecular weight is 36000, which belongs to sparse base (-SH) enzyme.

  • Chemical Admixture Sodium Gluconate Gluconic Acid Factory
    Chemical Admixture Sodium Gluconate Gluconic Acid Factory

    Product Name: Gluconic Acid 50% Solution D escription: Colorless or light yellow transparent, thick liquid Quality Index: JP7Ed CAS: :[ 526-95-4] Formula : C6H11O7 Specification: Packag ing:250 kg/drum Storage & Transportation: In dry, ventilated and clean place Uses:...

  • Microbial Transglutaminase CAS Number 80146-85-6
    Microbial Transglutaminase CAS Number 80146-85-6

    Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

  • Transglutaminase Meat Glue Enzyme Food Grade CAS 80146-85-6
    Transglutaminase Meat Glue Enzyme Food Grade CAS 80146-85-6

    Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

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