Jiangsu Xianzhuo Food Science & Tecnology Co., Ltd
Our mission is supply the traditional,Pure,nutritous,organic Syrup
Our mission is supply the traditional,Pure,nutritous,organic Syrup
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| Brand Name : | SEYZO ARTIFICIAL SWEETENER |
| Model Number : | HS:2940000000 |
| Certification : | HALAL,ISO,SGS |
| Price : | $0.45/kg to $1.96/kg |
| Payment Terms : | L/C, D/A, D/P, T/T, Western Union, MoneyGram |
| Supply Ability : | 200 tons per month |
| Delivery Time : | 10 -15 days after confirm the order |
Product name:L-Arabinose
Key words:
Nutrient sweetener wholesales, sweet flavored syrup, food Additives Sweeteners Aspartame,Zero Calorie Functional Stevia Extract Sweetener,Food Grade, Sweetener additives, nutraceutical,polydextrose dietary fibre production facility,Tapioca Syrup, artificial Sweeteners
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http://www.chinasyrup.cn/technologie/shownews.php?lang=cn&id=158
| Item | STANDARD |
| Appearance | White crystal powder |
| Purity (HPLC) | >=99.5% |
| Impurity(mg/kg) | =<10 |
| Dark dots( No. /M2) | =<12 |
| Loss on drying | =<0.3% |
| Loss on ignition | =<0.1% |
| Melting point | 154°C-158°C |
| Specific rotation[a]20D | +100°~104° |
| Heavy metals (mg/kg) | =<5 |
| Arsenic (mg/kg) | =<0.5 |
| Chlorine(mg/kg) | =<10 |
| Sulphate (mg/kg) | =<10 |
| Pesticide residue (mg/kg) | =<0.01 |
| Cu (mg/kg) | =<5 |
| SO2 Residue (mg/kg) | =<15 |
| Total plate count(mg/kg) | =<1000cfu/g |
| Coliform | =<30mpn/100g |
| Yeast and mold | =<25cfu/g |
| Salmonella | Undetected |
| Shigella | Undetected |
| Staphylococcus | Undetected |
At SEYZO SWEETENER Corporation, we apply strict quality control process to all our products. All L-Arabinose we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.
Storage: L-Arabinose should be Kept in dry, cool place.
Handling Precaution: Handling of L-Arabinose should only be performed by personnel
trained and familiar with handling of organic chemicals. Avoid skin
and eye contact and breathing in dust. Avoid handling which leads
to dust formation.
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