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Hydrogenated Vegetable Oil Coated Encapsulated Fumaric Acid Food Grade Manufacturers
Anmol Chemicals Group, established in 1976, is the pioneer manufacturer of Specialty chemicals, Pharmaceutical Excipients, Fragrance & Flavor chemicals in India. Anmol Chemicals Group has manufacturing facilities spread across Western India, representatives in Houston Chicago USA, Dubai and UAE. We also have toll manufacturing units for processing chemicals in a few countries around the world. We make IP, BP, USP, Ph. Eur., FCC or Food Grade, Analytical Reagent Grade, LR or Laboratory Reagent Grade, Pure and Technical Grades of various chemicals. All our items are analyzed to meet the required standards. We can supply the material in grams for your laboratory trial and in tons for your plant scale jobs.
Our manufacturing facility is FDA approved and cGMP, GLP (FDA) Approved, ISO 9001, ISO 14001, ISO 17025, ISO 45001, ISO 22000, HACCP, FSSAI, FSSC 22000, Halal and Kosher certified. We are registered with "REACH" for export to European countries. Solid materials can be customized for particle size, shape and bulk density. We observe WHO Good Manufacturing Practice and Good Laboratory Practice. We are a STAR Export House and “Authorised Economic Operator” as per Indian customs.
Hydrogenated Vegetable Oil Coated Encapsulated Fumaric Acid SDS of Manufacturers
Specfications of Encapsulated Fumaric Acid:
Assay of Fumaric Acid: 80-85%
Appearance: White free-flowing granules
Particle Size: 100% thru US 18 mesh
Percentage of Hydrogenated Vegetable Oil Coating: 15-20%
Lead: Not more than 2 mg/kg.
Maleic Acid: Not more than 0.1%.
Residue on Ignition: Not more than 0.1%.
Water: Not more than 0.5%.
Encapsulated Fumaric Acid is a white powder made by spraying hydrogenated vegetable oil over the acid. Fumaric acid is used in tortilla applications where a low pH is desired. Hydrogenated vegetable oil encapsulated fumaric acid is designed to give you greater control over the production process, quality and cost of bread and tortilla. It kick-start leavening during mixing, and regulate pH during baking. Encapsulation ensures that yeast development is not inhibited by the presence of active acid during the proofing process, which decreases the amount of yeast required. Controlled release of the fumaric acid during baking lowers the pH at just the right time to improve the performance of the preservative calcium propionate. Fumaric acid has E number E 297 used in beverages and baking powders.
- Low effective cost – Fumaric Acid is the strongest food acidulant
- No moisture absorption – Fumaric Acid is non-hygroscopic
- Laminated texture – Fumaric Acid acts as a leavening agent
- Increases production – Fumaric Acid improves machinability in wheat flour tortillas, similar to sulfites
- Extends shelf life – Fumaric Acid works synergistically with antimicrobials
Typically used at between 0.1 to 0.2 lbs per 100 lbs flour (0.1 to 0.2 bakers percent).
Use enough to lower pH of the final tortilla to 5.8 – 6.2. Usage depends on external factors like alkalinity of water used, other ingredients used and type of flour.
Blend with flour and other dry ingredients at the beginning of the mixing process to achieve complete and uniform dispersion throughout the dough.
Taloja Mumbai and Ankleshwar, INDIA
Representatives in Houston, Chicago and New York, USA
TEL: (OFF) +91 22 23726950, +91 22 23774610, +91 22 23723564
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Last updated 2-apr-21
Exporters to USA, Canada, UAE, Europe, South Africa, Tanzania, Kenya, Egypt, Turkey, Nigeria, Uganda, Brazil, Chile, Argentina, Dubai, Cameroon, Mexico, Brazil, Chile, Argentina, Korea, Thailand, Malaysia, Indonesia, Australia, China, Germany, France, etc.
Representatives in New York, Houston - Texas, Chicago - Illinois, Los Angeles.
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Encapsulated Fumaric Acid
Hydrogenated Vegetable Oil Coated FCC Food Grades Manufacturers