Agro, Food & Beverages Industry Chemicals

Ammonium bicarbonate is an which has many names, reflecting its long history. Chemically speaking, it is the bicarbonate salt of ammonium. It is a colourless solid that degrades readily to carbon dioxide and ammonia.

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Citric acid is a weak organic acid with the formula C₆H₈O₇. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. It consists of 3 carboxyl (R-COOH) groups.

Specifications for Citric Acid:

Copper sulphate, blue stone, blue vitriol are all common names for pentahydrated cupric sulphate, CuSO₄5H₂O, which is the best known and the most widely used of the copper salts. Indeed it is often the starting raw material for the production of many of the other copper salts.

Today in the world there are more than 100 manufacturers and the world's consumption is around 200,000 tonnes per annum. It is estimated that approximately three-quarters of this is used in agriculture, principally as a fungicide, but also for treating copper-deficient soils.

Zinc hydroxide Zn(OH)₂ is an inorganic chemical compound. It also occurs naturally as 3 rare minerals: wülfingite (orthorhombic), ashoverite and sweetite (both tetragonal).

Hydroxyethyl cellulose is a gelling and thickening agent derived from cellulose. It is widely used in cosmetics, cleaning solutions, and other household products. Hydroxyethyl cellulose and methyl cellulose are frequently used with hydrophobic drugs in capsule formulations, to improve the drugs' dissolution in the gastrointestinal fluids. This process is known as hydrophilization.

Hydroxyethyl cellulose is one of the main ingredients in the lubricant KY Jelly. It is also a key ingredient in the formation of big bubbles as it possesses the ability to dissolve in water but also provide structural strength to the soap bubble.

Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl₂. It is a colourless crystalline solid at room temperature, highly soluble in water.Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl₂(H₂O)_x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for deicing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.

Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. It is among the food additives encoded by European Union, identified by the initials E 500. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, its name is sometimes shortened to sodium bicarb, bicarb soda, or simply bicarb. The word saleratus, from Latin sal æratus meaning aerated salt, was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. The term has now fallen out of common usage.

Specification of Sodium Bicarbonate:

• Type: Sweeteners, Aspartame Sugar
• Ph: 4.50-6.00
• Appearance: white powder or granular powder
• Assay: 98.00%-102.00%
• Packaging Details: 25kg/drum 

• Form: Powder
• Appearance: Brown yellow powder
• Used part: Seed
• Specification: 10:1 
• Packaging: Drum 

• Appearance: White Powder
• Moisture %: 13 to 14
• Ash %: 0.15 to 0.30
• Soluble: 0.3 to 0.5
• pH of 10% solution: 1.00 ml.
• Mesh size-pass through 100 Mesh %: 99.8
• Pass through 200 Mesh: 97.00%
• Protein %: 0.4 to 0.5
• Fibres: 0.05 to 0.10
• Iron ppm: 30 - 40

• Form: Powder
• Type: Starch
• Colour: White
• Packaging: 25Kg/Bag 

Ajinomotos main product, monosodium glutamate He found that the most important compound withins eaweed broth for common use was actually a glutamate salt, which he identified with the taste umami, a word meaning pleasant taste or savoriness. As the simplest such salt for human consumption. Before the eventual publicity, the conglomerate was founded on Ikedas work: it was the first to suggest that industrially purified glutamic acid salts, residues or analogues, originally found in seaweed or dried fish-based broth, might have a characteristic taste of its own. That idea was rapidly connected to the much older Japanese, culinary term of umami. This led to early adoption of MSG as a culinary agent in Japan.

Liquid Glucose is a food syrup, made from the hydrolysis of starch. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery manufacture contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavour.

Specification of Liquid Glucose: