| Sodium Hexametaphosphate FCC | Canton Chem, Inc. | Sodium Hexametaphosphate FCC appears as a white colored crystalline powder. This product has a molecular weight of 612.00, an assay of 60.0 - 71.0%, and is denoted by the CAS number 10124-56-8. This product is practically insoluble in water, and soluble i...展開 Sodium Hexametaphosphate FCC appears as a white colored crystalline powder. This product has a molecular weight of 612.00, an assay of 60.0 - 71.0%, and is denoted by the CAS number 10124-56-8. This product is practically insoluble in water, and soluble in mineral acids. Sodium Hexametaphosphate FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Hydrogen Carbonate FCC | Canton Chem, Inc. | Sodium Hydrogen Carbonate FCC appears as a white colored crystalline powder. This product has a molecular weight of 84.01, an assay of 99.0 - 100.5%, and is denoted by the CAS number 144-55-8. This product is soluble in water, and insoluble in alcohol. So...展開 Sodium Hydrogen Carbonate FCC appears as a white colored crystalline powder. This product has a molecular weight of 84.01, an assay of 99.0 - 100.5%, and is denoted by the CAS number 144-55-8. This product is soluble in water, and insoluble in alcohol. Sodium Hydrogen Carbonate FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Hydroxide FCC | Canton Chem, Inc. | Sodium Hydroxide FCC appears as white colored pellets. This product has a molecular weight of 40.0, an assay of 95.0 - 100.5%, and is denoted by the CAS number 1310-73-2. This product is very soluble in water, and freely soluble in alcohol. Sodium Hydroxi...展開 Sodium Hydroxide FCC appears as white colored pellets. This product has a molecular weight of 40.0, an assay of 95.0 - 100.5%, and is denoted by the CAS number 1310-73-2. This product is very soluble in water, and freely soluble in alcohol. Sodium Hydroxide FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Metabisulphite FCC | Canton Chem, Inc. | Sodium Metabisulphite FCC appears as colorless crystals, or as a white to yellow colored crystalline powder. This product has a molecular weight of 190.11, an assay of 90.0 - 100.5%, and is denoted by the CAS number 7681-57-4. This product is freely solub...展開 Sodium Metabisulphite FCC appears as colorless crystals, or as a white to yellow colored crystalline powder. This product has a molecular weight of 190.11, an assay of 90.0 - 100.5%, and is denoted by the CAS number 7681-57-4. This product is freely soluble in water, and slightly soluble in alcohol. Sodium Metabisulphite FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Nitrate FCC | Canton Chem, Inc. | Sodium Nitrate FCC appears as colorless crystals, or as a white colored crystalline powder or granules. This product has a molecular weight of 85.00, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7631-99-4. This product is freely soluble in ...展開 Sodium Nitrate FCC appears as colorless crystals, or as a white colored crystalline powder or granules. This product has a molecular weight of 85.00, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7631-99-4. This product is freely soluble in water, and sparingly soluble in alcohol. Sodium Nitrate FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Nitrite FCC | Canton Chem, Inc. | Sodium Nitrite FCC appears as a white to yellow colored granular powder. This product has a molecular weight of 69.00, an assay of 97.0 - 100.5%, and is denoted by the CAS number 7632-00-0. This product is very soluble in water, and sparingly soluble in a...展開 Sodium Nitrite FCC appears as a white to yellow colored granular powder. This product has a molecular weight of 69.00, an assay of 97.0 - 100.5%, and is denoted by the CAS number 7632-00-0. This product is very soluble in water, and sparingly soluble in alcohol. Sodium Nitrite FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Phosphate Dibasic FCC | Canton Chem, Inc. | Sodium Phosphate Dibasic FCC appears as a white colored crystalline powder or granules. This product has a molecular weight of 177.99, an assay of 98.0% minimum, and is denoted by the CAS number 100-24-7. This product is freely soluble in water. Sodium Ph...展開 Sodium Phosphate Dibasic FCC appears as a white colored crystalline powder or granules. This product has a molecular weight of 177.99, an assay of 98.0% minimum, and is denoted by the CAS number 100-24-7. This product is freely soluble in water. Sodium Phosphate Dibasic FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Phosphate Tribasic 12H2O FCC | Canton Chem, Inc. | Sodium Phosphate Tribasic 12H2O FCC appears as a white colored crystalline powder or granules. This product has a molecular weight of 380.13, an assay of 92.0% minimum, and is denoted by the CAS number 10101-89-0. This product is freely soluble in water, ...展開 Sodium Phosphate Tribasic 12H2O FCC appears as a white colored crystalline powder or granules. This product has a molecular weight of 380.13, an assay of 92.0% minimum, and is denoted by the CAS number 10101-89-0. This product is freely soluble in water, and insoluble in alcohol. Sodium Phosphate Tribasic 12H2O FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Sulphate 10H2O FCC | Canton Chem, Inc. | Sodium Sulphate 10H2O FCC appears as a white colored crystalline powder. This product has a molecular weight of 322.19, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7727-73-3. This product is freely soluble in water, and practically insolub...展開 Sodium Sulphate 10H2O FCC appears as a white colored crystalline powder. This product has a molecular weight of 322.19, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7727-73-3. This product is freely soluble in water, and practically insoluble in alcohol. Sodium Sulphate 10H2O FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Sulphate Anhydrous FCC | Canton Chem, Inc. | Sodium Sulphate Anhydrous FCC appears as a white colored crystalline powder. This product has a molecular weight of 142.04, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7757-82-6. This product is freely soluble in water, and practically ins...展開 Sodium Sulphate Anhydrous FCC appears as a white colored crystalline powder. This product has a molecular weight of 142.04, an assay of 99.0 - 100.5%, and is denoted by the CAS number 7757-82-6. This product is freely soluble in water, and practically insoluble in alcohol. Sodium Sulphate Anhydrous FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Sodium Sulphite FCC | Canton Chem, Inc. | Sodium Sulphite FCC appears as a white, tan, or pink colored crystalline powder. This product has a molecular weight of 126.04, an assay of 95% minimum, and is denoted by the CAS number 7757-83-7. This product is freely soluble in water, and sparingly sol...展開 Sodium Sulphite FCC appears as a white, tan, or pink colored crystalline powder. This product has a molecular weight of 126.04, an assay of 95% minimum, and is denoted by the CAS number 7757-83-7. This product is freely soluble in water, and sparingly soluble in alcohol. Sodium Sulphite FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Stannous Chloride 2H2O FCC | Canton Chem, Inc. | Stannous Chloride 2H2O FCC appears as colorless or white colored crystals. This product has a molecular weight of 225.63, an assay of 98.0 - 102.2%, and is denoted by the CAS number 10025-69-1. This product is very soluble in water, and soluble in alcohol...展開 Stannous Chloride 2H2O FCC appears as colorless or white colored crystals. This product has a molecular weight of 225.63, an assay of 98.0 - 102.2%, and is denoted by the CAS number 10025-69-1. This product is very soluble in water, and soluble in alcohol. Stannous Chloride 2H2O FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Succinic Acid FCC | Canton Chem, Inc. | Succinic Acid FCC appears as colorless or white colored crystals. This product has a molecular weight of 118.09, an assay of 99.0 - 100.5%, and is denoted by the CAS number 110-15-6. This product is soluble in water, and very soluble in alcohol, boiling w...展開 Succinic Acid FCC appears as colorless or white colored crystals. This product has a molecular weight of 118.09, an assay of 99.0 - 100.5%, and is denoted by the CAS number 110-15-6. This product is soluble in water, and very soluble in alcohol, boiling water, and glycerin. Succinic Acid FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Summer Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...展開 Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactos...展開 Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...展開 Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the la...展開 Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...展開 Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resultin...展開 Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...展開 Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resu...展開 Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk suga...展開 Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sug...展開 Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk ...展開 Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk...展開 Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milde...展開 Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a mild...展開 Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a m...展開 Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a ...展開 Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Zinc Oxide FCC | Canton Chem, Inc. | Zinc Oxide FCC appears as a white colored powder. This product has a molecular weight of 81.38, an assay of 99.0% minimum, and is denoted by the CAS number 1314-13-2. This product is insoluble in water and alcohol, and soluble in dilute acids. Zinc Oxide ...展開 Zinc Oxide FCC appears as a white colored powder. This product has a molecular weight of 81.38, an assay of 99.0% minimum, and is denoted by the CAS number 1314-13-2. This product is insoluble in water and alcohol, and soluble in dilute acids. Zinc Oxide FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Zinc Sulphate 7H2O FCC | Canton Chem, Inc. | Zinc Sulphate 7H2O FCC appears as colorless or transparent prisms, granules, or crystalline powder. This product has a molecular weight of 287.54, an assay of 99.0 - 108.7%, and is denoted by the CAS number 7446-20-0. This product is very soluble in water...展開 Zinc Sulphate 7H2O FCC appears as colorless or transparent prisms, granules, or crystalline powder. This product has a molecular weight of 287.54, an assay of 99.0 - 108.7%, and is denoted by the CAS number 7446-20-0. This product is very soluble in water and glycerin, and insoluble in alcohol. Zinc Sulphate 7H2O FCC is used in food and beverage products as a mineral fortifier. 收起 | |
| Zinc Sulphate Monohydrate FCC | Canton Chem, Inc. | Zinc Sulphate Monohydrate FCC appears as colorless or transparent prisms, granules, or crystalline powder. This product has a molecular weight of 179.54, an assay of 98.0 - 100.5%, and is denoted by the CAS number 7446-19-7. This product is soluble in wat...展開 Zinc Sulphate Monohydrate FCC appears as colorless or transparent prisms, granules, or crystalline powder. This product has a molecular weight of 179.54, an assay of 98.0 - 100.5%, and is denoted by the CAS number 7446-19-7. This product is soluble in water, and practically insoluble in alcohol. Zinc Sulphate Monohydrate FCC is used in food and beverage products as a mineral fortifier. 收起 |
