| CAS No.: | / |
|---|---|
| Formula: | / |
| EINECS: | / |
| Composition: | Sodium Benzoate |
| Type: | E471 |
| Resource: | Natural |
| Customization: |
|---|
Suppliers with verified business licenses
Audited Supplier 1 |
Item | Specification |
| 2 | Appearance | Milky white or light yellow without unpleasant odor |
| 3 | Total monoglyceride | 99% min |
| 4 | Acid value | 2.5 max |
| 5 | Saponification value | 150-165 |
| 6 | Melting point | 60-70 |
| 7 | Iodine value | 4.0 max |
| 8 | Arsenic value | 0.0001 max |
| 9 | Heavy metal (as Pb) | 0.0005 max |
10 |
Iron (Fe) | 0.0002 max |
| 11 | Free glycerol | 1.0 max |
CATEGARY |
TYPICAL DOSAGE | PROMARY FUNCTION |
| Ice Cream | 0.5% of formula | * Promote Milk Fat Emulisification * Improved Toleran * Improve Texture & Overrun |
| Bread | 0.3% on flour wt | * Fine Crumb Structure * Increase Volume * Shelf Life Extention |
| Cake | 0.5% on flour wt | * Improve Texture * Foam stabiliser * Shelf Life Extention * Improve Volume |
| Margarine | 0.35-0.5% of formula | * Control Oil Separation * Improve Plasticity * Improve Textuere |
| Tofu | 0.4-0.6% of dry bean | * Improve Yield * Improve Bean Curd Texture |
| Noodle | 0.5% on flore | * Improve Dough Handing * Smoother Textuer |
| Chocolate | 1.5-2% of fats | * Improve Fats Seperation * Deoamer |
| Chewing Gum | 0.3-0.5% of gum base | * Imrovove Stabilizer *Lowing Viscosity |
| Coffee Cream | 1-3% of fats | * Control Oil Separation *Improve Plasticity *Improve Textuere |
| CATEGARY | TYPICAL DOSAGE | PRIMARY FUNCTION |
| EPE Foam | 2% of LDPE | * Anti-Shrinking Agent |
| PVC | base on production | * Internal Lubricant |
| PE/PP Film | bas on production | * Internal Antistatic Agent |
Suppliers with verified business licenses
Audited Supplier 
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