Lebensmittelzutaten und Zusatzstoffe
Prüfen Sie Anwendung, Qualität und Dokumentation für das gewünschte Material.
Technische Daten auf Englisch
Katalog herunterladen (englisches PDF)Reference values support grade selection; they are not a batch certificate. Final specifications and supply conditions are confirmed for the selected grade. Request the current TDS, SDS and COA from WKDT.
Xanthan gum
| Anwendung | Viscosity control and suspension in sauces and beverages. |
|---|---|
| Form & Qualität | Powder; 80-mesh reference grade. |
| Referenzdaten | Viscosity: >=1,200 mPa.s (1% solution) Moisture: <=12.5% Ash: <=16.0% 80-mesh sieve passing: >=99% |
| Auswahlkriterien | Confirm the viscosity method, dispersion behavior and required particle size. |
Sodium carboxymethyl cellulose (CMC)
| Anwendung | Thickening and stabilization of food formulations. |
|---|---|
| Form & Qualität | Water-soluble cellulose derivative. |
| Referenzdaten | Grade selection by viscosity and substitution level Request grade-specific TDS and COA |
| Auswahlkriterien | Specify the solution concentration and temperature used for viscosity testing. |
Erythritol
| Anwendung | Bulk sweetener for confectionery, bakery and beverages. |
|---|---|
| Form & Qualität | White crystalline powder. |
| Referenzdaten | Assay (dry basis): >=99.0% Loss on drying: <=0.20% |
| Auswahlkriterien | Check particle size, dissolution behavior and formulation requirements. |
Citric acid & sodium citrate
| Anwendung | Acidity adjustment and buffering in food and beverage formulations. |
|---|---|
| Form & Qualität | Citric acid: anhydrous or monohydrate; sodium citrate: crystalline grades. |
| Referenzdaten | Specify chemical identity and hydration form Confirm assay and moisture on the selected grade |
| Auswahlkriterien | Match the hydration form, acidity target and solubility to the application. |
Potassium sorbate
| Anwendung | Preservative selection for control of yeasts and molds in food formulations. |
|---|---|
| Form & Qualität | White granules or powder. |
| Referenzdaten | Assay reference: 99.0-101.0% Loss on drying: <=1.0% |
| Auswahlkriterien | Confirm the food category, target-market requirements and chosen formulation. |
Pea, soy & rice proteins
| Anwendung | Protein ingredients for nutrition and food formulation projects. |
|---|---|
| Form & Qualität | Source-specific powders, concentrates and isolates. |
| Referenzdaten | Select botanical source and protein target Request solubility, microbiological and allergen documentation |
| Auswahlkriterien | Clarify sensory requirements and processing conditions before sample evaluation. |
Leitfaden für Spezifikation und Freigabe
Angaben im Katalog
Six product families; selected assay, moisture or viscosity reference values.
Vor der Bestellung festzulegen
| Identity & grade | Chemical identity; grade; origin Confirm exact product, hydration form where relevant, intended use and destination-market grade. |
|---|---|
| Functional & purity limits | Assay %; viscosity; particle size Request product-specific assay and impurity limits; viscosity needs concentration, temperature and method. |
| Batch & handling documents | COA; allergens; shelf life Agree microbiological/contaminant limits, allergen declaration, packaging, storage and shelf life as applicable. |
Leitfaden herunterladen (englisches PDF)
Prüfumfang und Nachweise