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Antifoam Food Grade
Antifoam Food Grade
A defoamer or anti foaming agent is a chemical additive that reduce and inhibit the formation of foam in industrial process fluids. The term anti foam agent and defoamer are often used interchangeably. Agents commonly used are oil soluble, polydimethylsiloxane and other silicone, certain alcohols, and glycol stearate. The additives are used to prevent the formation of foam or added to break the foam that has been formed.
In the industrial process, foam pose a serious problem. They cause surface defects in the coating. Manufacturers prevent efficient filling containers. Various formulas are available such as anti-foam to prevent foaming.
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Carbon Active
Carbon Active
Activated Carbon (Activated Carbon) is a granular material or powder derived from material containing carbon as coal, coconut shell, and so on. With certain processing that is the activation process such as treatment with high pressure and temperature, can be obtained activated carbon has a surface in wide. Charcoal is a porous solids containing 85-95% carbon, produced from materials containing carbon by heating at high temperatures.
The usefulness of activated carbon is very much one of them for filtering water but also for various other industries. For water treatment businesses typically use carbon made from coconut shell charcoal or coal, a lot of the use and benefit of activated carbon charcoal.
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Citric Acid Mono dan Anhy
Citric Acid Mono dan Anhy
Citric acid is a weak organic acid found in the leaves and fruits of plants of the genus Citrus ( orange - jerukan ). This compound is a good preservative and natural, but used as a sour flavor enhancer in foods and soft drinks. In biochemistry, citric acid is known as an intermediate in the citric acid cycle that occurs in the mitochondria, which is important in the metabolism of living beings. It also can be used as an environmentally friendly cleaning agent and as an antioxidant.
Citric acid present in a variety of fruits and vegetables, but found in high concentrations, which may reach 8 % dry weight, the lemons and limes ( eg lemon and lime ).
The chemical formula of citric acid is C6H8O7 ( structure shown on the information table on the right). Acid structure is reflected in its IUPAC name, acid 2 - hydroxy - 1,2,3 - propanatrikarboksilat.
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Flavour
Flavour
A flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.
Gula dan garam adalah perisa alami yang banyak dipakai untuk menambahkan rasa pada masakan, seperti halnya garam yang memberikan rasa asin dan gula yang memberikan rasa manis, juga ada beberapa perisa lain yang dipakai pada masakan, seperti rasa gurih atau umami.
Perisa kimiawi juga sering dipakai pada makanan dan minuman, seperti perisa buah-buahan, susu, coklat dan lain sebagainya untuk menguatkan rasa dan aroma dari makanan dan minuman tersebut.
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Garam Iodium
Garam Iodium
Iodized salt or iodized salt is salt fortified with iodine needed for growth and intelligence. Iodized salt is used as salt consumption must meet the Indonesian National Standard (SNI), among others, contain iodine at 30-80 ppm (MOH). The use of iodized salt is essential for health, especially the health of the family. Iodine is useful to trigger the growth of the brain, thyroid gland healthy, healthy fetal growth process, educate the brain. Iodine deficiency lead to goiter, mental retardation, birth defects, children are less intelligent, miscarriage in pregnant women, and others.
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NonIodized Salt
Non-Iodized Salt
Sodium chloride, also known as table salt, or halite, is a chemical compound with the molecular formula NaCl. This compound is a salt that most affect ocean salinity and the extracellular fluid of many multicellular organisms. As a major component of salt, sodium chloride is often used as a spice and food preservative.
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Gellan Gum
Gellan Gum
Gellan Gum is a popular halal ingredient used in food and beverage.Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms. Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
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Glucono Delta Lactone GDL
Glucono Delta Lactone (GDL)
Glucono Delta Lactone physical properties of white powder form . Commonly abbreviated as GDL , has chemical properties to lower the pH without causing a sour taste . GDL is one of the soy milk coagulant in producing out so as not to sour . In addition , as a preservative for mayonnaise , food , and drinks which can lower the pH without causing a sour taste.
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Glycerin USP
Glycerin USP
Glycerin, glycerine and glycerol are 3 names for the same substance. The name glycerin or glycerine is usually used as a product name and the name glycerol for the ingredient, for example, glycerin syrup contains 99.7 glycerol.
Glycerol vs triglycerides. Glycerol naturally occurring in foods and in the human body is usually joined with fatty acids and forms triglycerides, which are lipids, but again, glycerol as a standalone molecule is not a lipid but carbohydrate. When triglycerides are digested, they are broken down into glycerol and fatty acids, which are absorbed.
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MSG Mono Sodium Glutamat
MSG (Mono Sodium Glutamat)
Monosodium glutamate, also known as sodium glutamate or MSG, is a sodium salt of glutamic acid, which is one of non-essential amino acid most abundant naturally occurring. U.S. Food and Drug Administration classified MSG as a Generally Recognized as Safe (GRAS / Generally Recognized Safe) and the European Union as food additives. MSG has the HS code 29224220 and EC number E621. Glutamate in MSG provide umami taste as glutamate from other foods. Both are chemically identical. Industrial food manufacturers market and use MSG as a flavor booster because these substances are able to balance, to integrate, and enhance the total perception of other flavors
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Sodium Bicarbonat
Sodium Bicarbonat
Sodium bicarbonate is a chemical compound with the formula NaHCO3. In penyebutannya often shortened to bicnat. These compounds include salt groups and has been used since long.
Most of us know that baking soda can be used for more than just making home-made cakes and other dough.
Baking soda is a perfect substitute for a lot of personal care, cleaning and deodorizing products. Advantages of baking soda is not expensive, free of toxic chemicals, versatile and effective.
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Sodium Nitrit
Sodium Nitrit
Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism.
It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.
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